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Jaffles with JOYA®
This mouth-watering combination of sweet apples, melted camembert with cranberry sauce and rosemary, is a winner.
Ingredients:
- butter for spreading
- 8 slices brown bread
- 2-3 JOYA® Apples in the skin, cut in thin wedges
- 60 ml (¼ cup) cranberry sauce
- 125 g camembert cheese, sliced
- 4 sprigs rosemary, leaves stripped from the stems
Method:
- Butter one side of each slice of bread. Sandwich 2 slices of bread with the buttered sides together.
- Place half of the apple on top of the 4 sandwiches. Top with cheese, cranberry sauce and a few rosemary leaves.
- Pack the remaining apple wedges on top and close the sandwiches, buttered sides out.
- To cook: place a sandwich in a jaffle iron and close it. Trim any excess edges of bread. Place the jaffle iron over medium coals for 4-6 minutes or until the bread is golden brown and the cheese has melted. Flip the jaffle iron during the cooking time, to cook evenly and prevent burning.
- Carefully remove the jaffle and keep warm, while making the rest. Serve warm as part of a braai or as a light meal.
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