Cambozola, Peach and Spinach Turnovers Recipe

Guests are sure to love these little turnovers, they are unique and full of flavor.



April 2007

Yield: 4 servings

A sweet dessert is a great ending to any meal, especially a special holiday feast.

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

Instructions:

  1. Heat oven to 400°F.
  2. In a bowl, whisk together egg and milk; brush onto one side of pastry squares. Reserve egg wash for later use.
  3. 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.
  4. 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.
  5. 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: