Place Camembert in freezer for 15mins to cool completely but not freeze. Line a baking tray with baking paper.

Cut a circle of pastry that is 5cms bigger in diameter than the base of the Camembert round and place on the baking paper. Cut another circle of pastry that is 4cms bigger in diameter than the base of the Camembert round and place the second round on a piece of baking paper and place into the fridge to chill.

In the centre of the pastry, place a layer of fig jam in the centre, spread out to the size of the Camembert round. The layer should be approximately 6mm thick. 

Place the whole Camembert round on top of the jam. Place another layer of jam on top of the Camembert round and then top with 3/4’s of the flaked almonds.

Take the second circle of pastry out of the fridge and place on top of the Camembert, fig jam and almond tower. Using your hands, mould this pastry circle over and around the cheese tower making sure you smooth out any folds. The pastry should cover the entire tower and also extend slightly onto the base pastry.

Using your fingers, roll the base layer of pastry over the top pastry and twist it inwards, a finger length at a time, creating a twisted rolled edge.

Place the tray with the dome into the fridge and allow to chill for another 20 mins. Meanwhile preheat oven to 190C.

After the chilling time, whisk the egg yolk until well blended. Using a pastry brush or your fingers, brush the entire outside of the pastry dome, and sprinkle with the left over toasted almond flakes.

Now place the tray straight into the preheated oven and cook for approx 20 mins until the pastry is completely cooked and golden brown in colour. If teh almonds start to get too brown cover the dome with baking paper loosely.

Remove from the oven and serve immediately.