|4 sheets||brick pastry (or phyllo dough)|
|150 g||green grapes (seedless)|
|150 g||red grapes (seedless)|
|75 g||lamb's lettuce|
|120 ml||white wine (dry)|
|25 g||vegetable oil|
Wash and halve grapes. Wash lamb’s lettuce. Cut Camembert into 4 slices.
In a small bowl, mix starch with water to make a slurry, then set aside. Add sugar to a small saucepan over medium-high heat. Without stirring, let sugar slowly melt for approx. 5 min. until it caramelizes. Deglaze with white wine, then stir until sugar dissolves. Add star anise and rosemary and let simmer for approx. 3 min. Afterwards, remove star anise and rosemary. Stir in slurry. Add grape halves, then keep saucepan warm on low heat.
Brush each pastry sheet with egg white. Transfer one slice of Camembert onto each sheet. Fold pastry until all sides of cheese are covered.