1 lb. Camembert cheese
2 sheets puff pastry
6 oz. almonds
3 oz. Frangelica
1 egg
1 c. butter, cold
2 1/4 c. all-purpose flour
1 pinch salt
1 tsp. lemon juice

Remove rind, if any, from cheese. Divide cheese into 6 equal portions and keep refrigerated. Puff pastry can be bought in grocery stores or specialty shops. Or you may make your own puff pastry if you so desire.

Cut puff pastry into 6 circles with a coffee cup. Place the circles on a lightly floured surface and brush with egg wash. Place cheese in the middle of each circle and fold in half, sealing the edges, to form airtight pockets.

Preheat oven to 375 degrees. Place pockets on a lightly oiled baking sheet pan and bake about 10 minutes or until golden brown. In a saute pan, brown almonds and add Frangelica. Let reduce for a few minutes and spoon over finished puff pastry.

When making puff pastry, everything must be kept cool. If butter shows signs of oozing through surface of dough, place dough back in refrigerator to harden the butter.

Soften butter until it is soft and malleable. Form into a square about a 1/2 inch thick. If it becomes too soft, chill again. Sift the flour and salt together. Blend flour with lemon juice and about 8-10 tablespoons of cold water, 1 spoonful at a time, to form a soft and pliable dough.

Transfer dough onto lightly floured surface and knead lightly. Cover and chill for approximately 30 minutes. Return dough to lightly floured surface and form dough into a square. Roll out dough into a square, about 1/4 inch thick around the edges, with a slightly thicker middle.

Place butter in the middle of the dough and fold the corners of the dough over the butter, so that they meet in the center of the butter and overlap slightly where they meet. Gently press dough with rolling pin at 1/2 inch intervals across surface until it has brown slightly, then roll into a rectangular shape.

Make sure not to let any butter break out through the surface or sides. Fold the ends of the rectangle into the center, then fold in half. Cover and chill for 30 minutes. Repeat this process 5 times, chilling dough after each time. Cover and chill for 2 additional hours. Serves: 6. (Prep and Cooking Time: 30 minutes without making puff pastry)