Instructions: Unfold a sheet of pastry onto lightly floured work surface. Using a tart pan as a guide, cut into a 12 inch diameter circle with a sharp knife or pastry wheel. Reserve scraps. Sprinkle pastry with half the nuts. Place a wheel of cheese in center of circle. Fold up sides of pastry to completely and snugly enclose cheese, neatly pleating and folding as you go; press to adhere. Place cheese, seam-side down, onto parchment or foil-lined baking sheet. Repeat with the second cheese round.

Cut decorative shapes from pastry scraps using heart, star or moon cutters, or make a cluster of grapes with tendrils. In small bowl, beat egg yolk and milk. Using pastry brush, brush the top and sides of cheese with egg. Arrange decorations, pressing to adhere. Brush with egg again. Refrigerate until firm, at least 1 hour, or freeze 20 minutes. (Cheese can be prepared to this point and frozen up to 1 month.) Refrigerate remaining egg wash.

Preheat oven to 400 degrees. Brush once again with egg. Bake in center of oven for 10 minutes, then reduce temperature to 350 degrees and bake another 15 to 20 minutes, until nicely puffed and golden. Cool one to four hours at room temperature before transferring with a wide spatula to a cutting board or marble slab for presentation. Cooling period is important. Otherwise the cheese will be too runny. Cut in wedges to serve. Serve with fresh apples, pears and grapes.

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