Ingredients:

2 medium firm but ripe nectarines (about ½ pound), peeled and cut into ½-inch dice
2 tablespoons plus 1 teaspoon sugar
1 (17.3-ounce) package frozen puff pastry, thawed
1 MouCo Camembert cheese, cut into thin slices
1 egg, lightly beaten
¼ cup decorative large-granule sugar (or 2 tablespoons regular sugar)

Directions: 

Preheat the oven to 400 degrees.

In a small bowl, mix together the nectarines and 1 tablespoon of the sugar. Let sit for about 15 minutes, gently stirring once or twice.
Using a sharp knife, cut each sheet of puff pastry into four squares.

Roll out each square into a 5-by-5-inch square. Put each square on a large baking sheet. Sprinkle the squares with the remaining 1 tablespoon plus 1 teaspoon sugar.

Place a few slices of cheese in the center of each square. Pile about 2 tablespoons of the nectarines over the cheese on each pastry square.

Repeat with remaining pastry, cheese and fruit.

Next, brush the edges of each square with a small amount of egg.

Fold one corner of each square toward the opposite corner to form a triangle and press the edges with the tines of a fork to seal the turnovers and to create a decorative edge.

Brush the turnovers with the remaining egg and sprinkle with decorative sugar.
Place the turnovers on a baking sheet and bake for 20 minutes, or until the pastry is a rich golden color.

Serve warm or at room temperature.

Wine Pairing: Muscat or late harvest Riesling