Baked Camembert Parcels with Pear and Lingonberries
- For the dough
- 350 grams Pastry flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 200 milliliters water
- For the filling
- 200 grams Camembert
- 1 Pear (about 200 grams) (approximately 7 ounces)
- 2 tablespoons lingonberry (from a jar)
For the dough: Combine the flour and salt, make a well in the center, add the oil and water and knead with the dough hook attachment until combined. Knead with your hands until smooth, shape into a ball, cover with plastic wrap and let rest for about 30 minutes.
For the filling: Dice the Camembert. Peel the pear, cut into quarters, core and dice. Mix the Camembert, pear and 1 tablespoon lingonberries together.
Preheat the oven to 225°C (gas mark 4-5, convection oven 200°C) (approximately 425°F). Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out the dough into a 40 x 50 cm (approximately 16 x 20 inch) rectangle. Cut into 12 cm (approximately 5-inch) discs.
Place 1 teaspoon filling in the center of each disc. Brush the dough with egg white then form into parcels, gently squeezing over the filling so that a small opening remains.
Place the parcels on a baking sheet and bake for 15-18 minutes. Let cool slightly then fill with the remaining lingonberries. Serve warm.