- Preparation 50 min.
Peel the apples, cut into eight pieces and remove the core and seeds.
Melt the butter in a pan and brown the apples, raisins and cinnamon for about 10 minutes over a medium heat.
Season with salt and pepper and set aside.
Preheat the oven to 180°C.
Cut the sheets of brick pastry in half to make 8 half circles.
Place the sheets of brick pastry on the work surface.
Remove as much of the rind as you can from the Isigny Sainte-Mère Raw Milk Camembert and cut into slices.
Place the cheese and apples in the centre of the sheets of brick pastry.
Add salt and pepper to taste.
Fold the edges over the filling and make rectangles.
Brush the top with olive oil and put the crispy nibbles in the oven for 10 minutes, until golden brown.