1 jar of caramelised onion chutney or cranberry sauce
Oat milk for brushing
fresh rosemary sprigs
Berries to garnish
Lightly flour a work surface and roll out your dough to a 2cm thick width circle, cutting off any excess pastry.
Repeat the process with the other pastry sheet, so as you have two same circles.
Place one pastry sheet circle on a lined baking tray and spread onion chutney or cranberry sauce, leaving a circle in the middle to place Violife Le Rond Camembert flavour.
Top with the second pastry sheet.
Use a round cutter the size of Le Rond to cut a hole in the center of the circle. Remove the pastry and place a small bowl as a place holder.
Use a pizza cutter to cut the pastry in a straight line from the bottom edge until 1cm away from the bowl. Repeat all around the circle making 8 or 10 cuts.
Now hold on to two of the pastry strips and twist once, one strip clockwise and the other anticlockwise. Secure the ends between each other pressing with your fingers. Brush the pastry with oat milk and bake in a preheated oven for 20 minutes.
Remove from the oven, very carefully replace the bowl with Le Rond and bake for a further 10 minutes. Garnish with fresh rosemary leaves and berries and serve.
Twist off the pastry and dip into the melted Violife Le Rond Camembert flavour!