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Cambozola, Peach and Spinach Turnovers Recipe

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By Capper's Farmer | Jun 7, 2018

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



  • 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


  • 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.

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