Preparation 30 minutes – Cooking time 25 minutes – Serves 4/6
2 camemberts, 20 filo pastry sheets, 2 egg yolks, 6 dried figs, 6 dried apricots, 6 dried prunes, 2 tbsp orange juice, 1 tbsp lemon juice, 6 almonds, 1 tbsp ine nuts, 10 cl sweet white wine, 1 tbsp honey, 1 tbsp cider vinegar, salt, pepper.
Chop almonds and dry fry in a pan with pine nuts.
Chop figs, apricots, prunes in small dices and place in a pan over medium heat with orange and lemon juice, wine, honey and vinegar until all liquid is evaporated.
Cut camemberts in 20 pieces but discard crust.
Preheat oven at 210 C°.
Fold a filo sheet in 4, place a piece of camembert, sprinkle with fruits and nuts and form a papillote.
Repeat until all ingredients used.
Place papillotes on a baking sheet, brush with egg yolk and bake 5/6 minutes until golden and crispy.