2 red apples, peeled, cored and diced

1 tablespoon (15 ml) butter

1 teaspoon (5 ml) honey

1 teaspoon (5 ml) lemon juice

1/4 lb (125 g) Reblochon cheese, without the rind, diced

1 pinch ground nutmeg

1 teaspoon (5 ml) ground pink peppercorns

1 tablespoon (15 ml) chopped fresh chervil

5 sheets brik pastry (see note)

2 tablespoons (30 ml) butter or clarified butter (see note)

4 cups (1 litre) mesclun lettuce

1 red apple, cored and sliced

In a skillet, sauté the apples in the butter, honey and lemon juice for 2 minutes. Set aside in a bowl and let cool.

Preheat the oven to 190 °C (375 °F).

To the apple preparation, add the cheese, spices and chervil. Stir to combine.

With a sharp knife, cut a straight edge off of 1 pastry sheet to get a square. Cut the square into four. Set aside.

Line four of the cavities of a muffin tray with the remaining pastry sheets. Cover each sheet with a dough square. Place a quarter of the cheese mixture in each.

Close like a bundle and hold in place using a toothpick, by folding the ends as in the picture.

Brush with clarified butter. Bake at the bottom of the oven for 5 to 7 minutes or until the bundles are golden brown.

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