Miniature Camembert Walnut Pastries

• 1/4 cup walnuts (1 ounce), minced
• 2 teaspoons unsalted butter, melted
• 1/8 teaspoon fine sea salt
• 1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed
• 1 large egg, lightly beaten with 1 tablespoon water
• 6 ounce Camembert (not runny), rind discarded
• 1/3 cup walnuts (1 1/4 ounce), finely chopped, toasted , and cooled
• Special equipment: a 1 1/2-inch round cookie cutter; parchment paper

1. Preheat oven to 400F.
2. Stir together walnuts, butter, and salt.
3. Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 14- by 12-inch rectangle.
4. Cut out 40 rounds with lightly floured cookie cutter and discard trimmings.
5. Brush tops of rounds with egg wash, then sprinkle each with about 1/4 teaspoon walnut mixture and transfer to a parchment-lined large baking sheet.
6. Bake rounds in middle of oven until golden and puffed, 10 to 15 minutes, then slide pastries on parchment onto a rack to cool.
7. (Leave oven on.)
8. While pastries are still warm, gently pull each one apart to make a top and a bottom.
9. Lightly press down any puffed inner layers on tops and bottoms if necessary.
10. Mash together cheese and toasted walnuts with a fork.
11. Sandwich a 1/2-teaspoon mound of cheese filling inside each pastry (between top and bottom), then bake in middle of oven on parchment-lined baking sheet (it's not necessary to use a clean sheet of parchment) until cheese begins to melt, 2 to 3 minutes.
12. Season tops of pastries with pepper and serve immediately.

walnuts, unsalted butter, salt, pastry, egg, camembert, walnuts, cutter

Taken from www.epicurious.com/recipes/food/views/miniature-camembert-walnut-pastries-107574 (may not work)