These delicious turnovers are the perfect way to enjoy the sweet and tart flavors of summer fruits. The flaky puff pastry is filled with juicy nectarines and creamy MouCo Camembert cheese, and then brushed with an egg wash and sprinkled with sugar before baking. The result is a golden-brown pastry that is both crispy and tender, with a mouth-watering filling that is sure to please.
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)
DirectionsÂ
- 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 are both excellent choices for pairing with these turnovers. The sweet, fruity flavors of the wine will complement the sweetness of the nectarines and the creaminess of MouCo Camembert cheese.
