Place pastry sheet onto a baking paper lined tray and place slices of fig paste in the centre roughly the size of the Camembert.
Place the Camembert on top, enclose in pastry, pinching edges together and place seam-side down on the tray.
Brush with egg yolk and sprinkle with almonds. Bake at 200C for 25-30 minutes or until pastry is puffed and golden brown.
Allow to stand at room temperature for at least 1 hour, before serving with frozen grapes.
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