Cookbook

Suggested by Laurier Girardot for 4 people.

● 4 filo pastry sheets
● 2 quinces
● ½ Camembert cheese
● 2 tablespoons salted butter
● 3 tablespoons brown sugar
● 1 teaspoon chopped Summer Savory
● ½ teaspoon a crushed pepper seasoning
● ½ teaspoon sea salt

Preparation

1. Peel the quinces and dice into small pieces. Cut Camembert into thin slices.
2. In a skillet, melt the butter and throw in the diced quince. When brown, add a glass (4 ounces) of water. Stir everything. Cover and cook for 20 minutes over low heat. After 15 of the 20 minutes, add the brown sugar and stir well. Remove from heat and cool.
NOTE: It is necessary that the cooked quince is completely cold when making the crispy filo pastry otherwise the sheet will tear.
3. On a filo pastry sheet, spread a tablespoon of quince, sprinkle with Savory, add a few slices of Camembert cheese salt and pepper, add a little more Savory and finally a tablespoon of quince. Close the filo pastry.
4. In a skillet, melt a little butter and cook the filo sheet over a low heat for three to four minutes on each side.

Courtesy of Tartine Jeanne.