1 Camembert cheese (200 g)
1/3 cup all-purpose flour
2 eggs
1 cup breadcrumbs
1/3 cup grated Parmesan cheese (35 g)
2 cups of oil
6 sheets of puff pastry
6 spoons (tablespoons) of blueberry jelly
3 spoons (tablespoons) of frozen blueberries for decorating
1 Camembert cheese (200 g)
1/3 cup all-purpose flour
2 eggs
1 cup breadcrumbs
1/3 cup grated Parmesan cheese (35 g)
2 cups of oil
6 sheets of puff pastry
6 spoons (tablespoons) of blueberry jelly
3 spoons (tablespoons) of frozen blueberries for decorating
Cut the Camembert into 12 triangular slices and set aside
Place all-purpose flour in a small plate
In a medium bowl, beat the eggs lightly with an electric mixer
In another medium bowl, mix together breadcrumbs and grated Parmesan cheese
Dip each cheese slice first in flour, then in beaten eggs, then in breadcrumb mixture, and finally in breadcrumb mixture again
Press firmly to ensure the coating adheres to the cheese
Heat oil in a large skillet or frying pan over medium heat
Fry 4 Camembert triangles at a time until golden brown (approximately 2 minutes and a half on each side)
Remove them with a slotted spoon and place on paper towels
Distribute the still-warm Camembert triangles among six individual plates and serve alongside a leaf of puff pastry filled with a spoonful of blueberry jelly, topped with an additional spoonful of frozen blueberries
