How to make
From the puff pastry, cut out a circle large enough to be able to wrap it around the cheese and still have enough to wrap it on top. Put the Camembert onto a smaller puff pastry piece (6″ (15 cm) x 6″ (15 cm)), while also placing slices of lard salami underneath and on top of the Camembert pita.
Transfer this filling on top of the larger puff pastry circle, cut the sides into Sun-like rays and begin laying them on top of the Camembert, one by one, on top of each other.
Put the pita in an oven dish or glass cook pot in the oven at 460°F (240 °C) to bake until ready.
It's possible that some of the Camembert leaks out if you haven't wrapped the rays tight enough but even then it'll be delicious. That is why it's better to bake in a narrower container that'll better encase the pita and prevent the filling from leaking out.
If you serve it while still warm, the cheese will leak but its taste and aroma are that much richer then.
