Ingredients for 4 :

 One firm Camembert cheese

 2 Golden Delicious apples

 40g walnut kernels

 2 tablespoons bread-crumps

 2 tablespoons Calvados

 50g semi-salted butter

 1 tablespoon caster sugar

Suggested drinks’ accompaniment : light Bordeaux, light Calvados, dry cider

Camembert millefeuille with apples will be even better if it is left to refine – for about 10 hours.

 Remove Camembert from its box, but retain it for use. Without removing the rind cut the Camembert into 3 disks in the sense of the thickness. Place on a plate. Peel 1 apple, remove the pips and cut into rounds of 1/2 cm approximately. Put aside.

 Melt 40g of the butter in a frying pan over low heat. Sprinkle with sugar, then add the apple rounds. When they have been well browned, flambé with Calvados until flames die, then leave to cool.

 Reconstitute the Camembert and arrange apple rounds between each disk of cheese.

 Replace Camembert in its original box and leave to refine for the whole day (about 10h) at room temperature, turning from time so as to let the cooking grease be well absorbed into the Camembert cheese.

 Very finely mix the walnut kernels with the bread-crumbs. Brush the Camembert rind with the rest of the melted butter and dress each of its sides with the bread-crumb and nut mixture.

 Prepare apple crisps. Preheat your oven at 70°C (Gas 2). Cut remaining apple into very fine slivers without peeling it or removing the pips. Cover the oven cooking-dish with slightly-buttered aluminium paper. Place apple rounds and leave to cook for approximately 2 hours. You could also place them for about 8 minutes in a microwave oven at low power. Serve the millefeuille on a platter with the cooled apple crisps.

 This millefeuille dish can be accompanied by green cabbage slivers and a green apple or a bacon-pieces (lardon) frisee salad.

Inspired by "Mes 100 recettes de fromages", by Jean-Charles Karmann, photographs by Pierre Cabannes, Editions Minerva