- 1 block puff pastry
- 1 Camembert
- 3 slices prosciutto
- 1 egg, beaten, for egg wash
- 2 black olives for eyes
- Cut the Camembert in half horizontally, then use a large piping nozzle to cut out 6 rounds. Cut the pancetta slices in two, lengthways, and wrap half around each piece of cheese. Roll out the pastry and cut out 6 bears, then use a 5cm biscuit cutter to cut out 6 rounds.
- Place the wrapped Camembert onto the bear’s tummy. Put the pastry round on top, and use egg wash to seal. Make eyes from the black olives and stick them on with egg wash. Chill for 30 mins.
- Preheat oven to 200 C (180 C fan). Bake the chilled bears for 12 minutes, then cool for 5 minutes on a wire rack before serving. Be careful as the cheese filling will be hot!