Defrost the puff pastry sheets against each other. Cut celery into small pieces, steam in a little water for about 7 min until soft. Remove and cool. Cut 2 puff pastry slices in half and roll out on floured surface to 4 squares of about 12 X 12 cm. Cut camenbert into cubes and mix with celery. Spread evenly on the puff pastry. Mix egg yolks and whipping cream and brush the edges of the pastry with it. Fold the squares together, place on a baking tray lined with parchment paper and bake in a heated oven for about 12 minutes.
Serve with currant jelly. Serve with leaf salad.
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