MouCo Camembert and Nectarine Turnovers
Flaky turnovers stuffed with gooey MouCo Camembert and sweet nectarines. Buttery, golden pastry. Juicy fruit. This is how brunch wins.
🧂 Ingredients
Makes ~ 8 turnovers
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- 2 ripe nectarines, peeled and diced
- 4–6 oz MouCo Camembert, cubed
- 1 tbsp granulated sugar
- 1 tsp lemon juice
- 1 sheet puff pastry, cut into 8 squares
- 1 egg + 1 tbsp milk (beaten for egg wash)
- Optional topping: coarse sugar or sliced almonds
👣 Instructions
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- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss nectarines with sugar and lemon juice in a bowl.
- Dollop filling (nectarine + Camembert) onto puff pastry squares. Fold into triangles and seal edges.
- Brush with egg wash, and sprinkle with coarse sugar or almonds if desired.
- Bake 15–18 minutes until golden and puffed.
- Let cool slightly, then devour while gooey and warm!
🎯 Notes & Pairings
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- Make‑ahead: Freeze unbaked turnovers; bake from frozen, adding 2–3 extra minutes.
- Herb & spice: Toss in basil or mint, or a pinch of cinnamon to brighten things.
- Dessert upgrade: Serve with vanilla ice cream or a drizzle of honey.
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