This dish is easy to make & can be done in stages. I finished it off just before our guests arrived as I wanted to serve it at room temperature, but didn't want the puff pastry to get limp sitting around. It worked out fine.
1 Clementine per person
1 Bottle sweet desert wine (A cheap Sauternes or similar)
a 2-3 inch long cinnamon stick
A bit of Nutmeg
Sheet (s) of puff pastry (how much depends upon how many Clementines)
1 Teaspoon of honey per Clementine
- Scrape the zest off of the Clementines & reserve it.
- Carefully peel the Clementines. Try to keep them whole.
- Place the peeled Clementines in a pot, add the cinnamon stick, grate on a generous dose of Nutmeg then cover with the wine. (obviously its easier if you can make the Clementines just fit the pot in one layer.)
- Bring to a boil & simmer for 10-15 minutes.
- Let the liquid cool for a bit then carefully lift out the Clementines and place them on a wire rack to drain & cool.
- Put the liquid back onto the heat, add the zest & reduce to about 1/4 of its volume.
- Roll out the puff pastry thinly then using a round template cut out roughly 6 inch diameter rounds of the pastry.
- Place a cooled Clementine in the centre of each round. Then drop a teaspoon of honey onto its centre. Sprinkle on ground cinnamon to taste. (be generous)
- Now wet the edge of the pastry then bring two sides together over the Clementine. Press to make a seal & make a small fold.
- Next bring one of the remaining sides up to the centre & press its two sides together. Do the same with the other side. ( The result should be a little parcel with 4 little wing like flaps of pastry.)
- Place your parcels on a baking tray and, optionally, sprinkle some ground cinnamon & powdered sugar over them for decoration.
- Bake a 375 degrees for roughly 20 minutes or until the pastry is nicely browned & crisp.
Everybody seemed to enjoy the dish. It was light, but had a lot of flavour.
Try it & let me know what you think.