Camembert Pumpkin

Method

1. Cut the pumpkin into small pieces and sauté in a pan with a drizzle of oil and a pinch of salt until very tender.
2. Let the cooked pumpkin cool completely.
3. Unroll the puff pastry sheet and spread the cooled pumpkin over the center, pressing lightly.
4. Place the whole Camembert cheese in the center on top of the pumpkin.
5. Fold the puff pastry up around the filling to form a bundle, pinching the edges to seal.
6. Turn the bundle over and tie it with kitchen string as shown.
7. Brush the outside with olive oil.
8. Bake at 200°C (400°F) for 25 minutes.
9. Insert a cinnamon stick and a sage leaf as a garnish before serving.