Prepare a baking tray with baking paper

Cut the slices of mustard fruits or quince paste ( or whatever you are using) and set aside

Roughly chop the nuts

Lay a piece of puff pastry out to thaw.

Beat the egg yolk and the salt together

Unwrap the cheese and put it onto the puff pastry. The puff pastry cooks better if not too thick or overlapped.

Top the cheese with the quince or mustard fruit and nuts. Fold the puff pastry over the cheese cutting off the pieces that overlap. Paint with the salty egg yolk. (This mixture flavours and colours the pastry) .

Bake the cheese for 15-20 minutes or until the pastry is golden.

Take out of the oven and sit for a couple of minutes before serving as a part of a vegetable and charcuterie platter.

The cheese can also be wrapped with herbs such as thyme or rosemary and truffle honey before baking.