fbpx
×
×

Yes, we are here!

At CAPPER'S FARMER and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-678-4883 or by email. Stay safe!

Cambozola, Peach and Spinach Turnovers Recipe

Author Photo
By Capper's Farmer | Jun 7, 2018

1 / 2
The fluffy pastry with the creamy cheese make for a decadent dessert.
2 / 2
  • 4 servings

    SERVINGS

    Ingredients

  • 1 egg
  • 1/4 cup milk
  • 4 square sheets puff pastry, 5-inch squares
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 ripe peach, peeled, pitted and thinly sliced
  • 1 jar (4 oz.) pimiento strips, drained
  • 1 cup baby spinach leaves, washed and stemmed
  • 4 ounces Cambozola OR other creamy blue cheese, sliced into 4 pieces

Directions

  • Heat oven to 400°F.
  • In a bowl, whisk together egg and milk; brush onto one side of pastry squares. Reserve egg wash for later use.
  • Combine sugar and cinnamon; sprinkle over pastry squares. Layer 1/4 of the peach, pimiento and spinach in the center of each pastry square and top with cheese.
  • Fold dough around the filling to make a triangle, sealing edges. Brush tops with remaining egg wash and place them on a greased cookie sheet.
  • Bake turnovers for 12 to 16 minutes, or until golden brown. Serve hot. Editor's note: Cambozola is a cross between Camembert and Gorgonzola. Look for Cambozola in a cheese shop, or use creamy Gorgonzola or Camembert instead.This recipe originally aired in the April 2007 issue of Heart of the Home.

More form this issue:

More ideas from Capper's Farmer:

Capper's Farmer - Your Hub for All Things Handmade

Get step-by-step instructions, DIY projects, upcycling tutorials, and more!