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Thursday, November 25, 2010

Ile de France Normandie Camembert and Creamy Holiday Camembert Puffs


Happy Thanksgiving!  Last month, I received a sample Ile de France's Normandie Camembert Cheese.  This is a soft-textured cheese, extremely creamy with a deliciously earthy, rustic flavor.  It is made in the town of Pace in Normandie, believed to be the birthplace of Camembert cheese.  The milk used to make the cheese is taken from cows that leisurely graze on lush vegetation.  Within 48 hours, the milk is transformed into this savory, fresh-tasting creamy fromage that can be enjoyed as is or in appetizers,salads, entrees, desserts and snacks.

 

This cheese is delicious on sesame seed crackers. But I decided to make Holiday Camembert Puffs with just three ingredients, Camembert cheese, kiwi and apple butter.   The apple butter was from an Amish store in Branson we visited last month and for a quick and easy dough, I used store-bought buttermilk biscuit dough.

 

First, I split each dough portion in the middle to create two discs. Then, I placed a slice of Camembert cheese, kiwi and a teaspoon of apple butter in the center of one. I laid the other disc over the first and sealed the edge with a fork. I baked the pastry till they were golden brown.   These puffs were easy to make and the taste was so amazing!

8 comments:

Koko said...

Oh my gosh, this looks soooooo divine.

5 Star Foodie said...

These puffs look so delicious - I love the pairing of camember with apple butter and kiwi, very nice!

The Mom Chef said...

I adore Camembert. Of course, I adore any cheese, but the soft ones have my heart for sure. Your recipe using this is excellent. Thanks for sharing it.

elra said...

Such a perfect treat for the holiday gathering !

Cindy. Lo. said...

The food looks cute!
Btw, Happy Be-lated Thanksgiving!

Jude said...

I do love this cheese and what you did with them looks delicious! It would be perfect to make during the holiday season :) Thanks so much for dropping by - I love meeting new bloggers and happy it led me to your lovely blog!

tigerfish said...

I usually take brie when I select a soft cheese. Next time, I will try Camembert.

Carolyn Jung said...

Fruit and cheese marry so well together. But put them in a pastry crust with one another and you have a taste of heaven.