This week's KTVB Chef Lou Recipe!

Chef Lou’s Peach & Brie Turnovers

Ingredients

4 ea 6”X6” puff pastry squares, thawed + 2 tsp flour for surface 
2 teaspoons all purpose flour
2 teaspoons granulated sugar
4 teaspoons raspberry preserves
1 cup sliced peaches
1/3 lb brie cheese, Sliced

For Glaze
1 egg, lightly beaten mixed with 1 tbsp half & half 
1 tablespoon granulated sugar

Method

Lightly grease a large cookie sheet. Set aside

Lay the pastry squares on a flat, lightly floured surface

Mix the all purpose flour and sugar together in a small bowl.

Dot each pastry with 1 tsp. of the preserves, spreading it around the center of the square. Then sprinkle with some of the sugar-flour mixture. Arrange a single row of overlapping Peach slices over half of the dough: leave a good ¾ inch border around the slices, following line of the pastry; sprinkle with Flour-Sugar mixture and lay one or two slices of Brie over the Peaches to cover. Moisten the edge of the pastry and fold the empty half over the cheese; pinch the edges together; place on prepared baking sheet and refrigerate while you make the remaining turnovers.

Preheat Oven to 375 Degrees.Brush each turnover with a little egg-Milk mixture and sprinkle with granulated sugar; then poke the surface 2 or 3 times with a fork to make steam vents. Bake for 15 minutes on the center oven rack; Rotate baking sheet 180 degrees and bake an additional 15 minutes. Transfer turnovers to a wire rack and let cool; while still warm, dust with Confectioners’ Sugar.