These quick-fix Easy Peach Turnovers star fresh or frozen peaches tossed with brown sugar, cinnamon and lemon. Tuck them inside store-bought puff pastry for a flaky, fruit-filled treat that takes less than 30 minutes to make. All that’s missing from this summer dessert is a dollop of whipped cream or a scoop of vanilla ice cream!
This recipe is very versatile so don’t be afraid to add your favorite fruit. In the fall, I love to make classic apple turnovers and in the spring, I’m all about these strawberry rhubarb turnovers. You could even add a handful of raspberries or blueberries to the peach filling for a mixed fruit turnover!
Table of Contents
Puff pastry + fresh fruit = my culinary kryptonite.
If there’s one thing I love more than a big ol’ slice of my mom’s famous German Chocolate Cake, it would be the marriage of buttery pastry and seasonal fruit. I’ll take that quick-fix combo any day of the year, especially when it comes in the form of these Easy Peach Turnovers.
“Easy” may even be an understatement here. We’re talking simple. Like store-bought puff pastry simple. And we’re letting the season’s ripest fruit do all of the talking, which means peaches can be easily swapped for apples, berries, cherries or any other fruit du jour that’s looking perfectly plump at your local grocery store.
These easy peach turnovers are like edible envelopes delivering the most delicious news. And that news is that you absolutely, positively, without a doubt can and should allow yourself to enjoy more than one turnover as a “serving.” (We use the “S” word lightly around here). So start thawing out that puff pastry and grab the peaches for summer’s biggest hit delivered in the smallest package.
- Peaches: If fresh peaches aren’t available, frozen (thawed and well-drained) or canned peaches (well-drained) are great substitutes.
- Brown sugar: Adds a touch of caramel-like sweetness.
- Cinnamon: Just like in my best peach slab pie recipe, this spice adds a subtle warmth that pairs perfectly with the intense sweetness of the stone fruit.
- Lemon juice: Enhances the flavor of the peaches and prevents them from browning.
- Puff pastry: Store-bought puff pastry is my secret to perfectly flaky turnovers. You’ll need 2 sheets (1 box). Just make sure it’s thawed but still cold when you work with it.
- Egg: Whisked and then brushed atop the puff pastry squares for a beautiful golden-brown color when baked.
- Crystal sanding sugar (optional)
See the recipe card for full information on ingredients and quantities.
- Make the spiced peach filling. Combine the diced peaches, brown sugar, cinnamon and lemon juice in a large bowl. Mix until the peaches are evenly coated.
- Roll out the puff pastry. Lightly dust your work surface with flour and gently roll over each sheet of puff pastry to seal any perforations. Cut each sheet into 4 equal squares.
- Assemble the turnovers. Using a slotted spoon, scoop a portion of the peach mixture into the center of each square then fold the pastry across diagonally to form triangles. Crimp together the edges with a fork to seal. Place the turnovers on a baking sheet lined with parchment paper.
- Cut three small slits in the tops of each turnover then brush them with the egg. Sprinkle with crystal sanding sugar if using.
- Bake in a 400°F oven. They’ll take about 15 to 18 minutes. Transfer the turnovers to a rack to cool then serve warm or at room temperature.
- Work quickly to ensure the puff pastry stays cold. If it gets too warm, it can become difficult to handle and won’t puff up as nicely.
- Make sure to press the edges firmly with a fork to seal the turnovers, which helps prevent leaks.
I find the best way to make these ahead is to freeze them before baking. Simply assemble the turnovers, but don’t brush them with the egg wash. Flash-freeze them on a baking sheet, then transfer them to a freezer bag.
When ready to bake, place the frozen turnovers on a baking sheet, brush with the egg wash, and bake from frozen, adding a few extra minutes to the baking time.
Storing and Reheating
These peach turnovers are best when enjoyed within a day of baking them, but they can be stored at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days.
The best way to reheat them is in a 350°F oven for about 10 minutes or until warmed through. This method keeps the pastry crisp and flaky. If you’re in a hurry, you can use a toaster oven or air fryer for similar results. Avoid microwaving as it can make the pastry soggy.
FAQs
It’s up to you. The peach skin softens during baking, but if you prefer a smoother filling, you can peel the peaches before dicing.
I wouldn’t recommend that as the puff pastry will likely get soggy with the peach mixture resting on it for that length of time. However, the baked turnovers will last up to 3 days when stored at room temperature in an airtight container or wrapped in plastic wrap.
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Ingredients
- 2 cups small diced peaches
- 1 Tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1 Tablespoon lemon juice
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
- Flour, for dusting work surface
- 1 large egg, whisked
- Crystal sanding sugar (optional)
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper or Silpats.
- In a large bowl, stir together the peaches, brown sugar, cinnamon and lemon juice.
- Unfold the puff pastry sheets onto a lightly floured work surface. Using a rolling pin, gently roll over the pastry to seal any perforations then cut each sheet into 4 squares.
- Using a slotted spoon, scoop a portion of the peach mixture into the center of each puff pastry square then fold the pastry across diagonally to form triangles. Using a fork, crimp together the edges then transfer the turnovers to the prepared baking sheets, spacing them at least 2 inches apart.
- Cut three small slits in the tops of each turnover then brush them with the egg. Sprinkle the turnovers with the sanding sugar (optional).
- Bake the turnovers for 15 to 18 minutes or until they’re golden brown and puffed. Transfer the turnovers to a rack to cool then serve warm or at room temperature.
Kelly’s Notes
- The peach skin softens during baking, but if you prefer a smoother filling, you can peel the peaches before dicing.
- Make-Ahead: Assemble the turnovers and freeze them before baking. Skip the egg wash, flash freeze them on a baking sheet, then transfer to a freezer bag. When it’s time to bake, simply place the frozen turnovers on a baking sheet, brush with the egg wash, and bake from frozen, adding a few extra minutes to the baking time.
- Storing & Reheating: The peach turnovers are best when enjoyed within a day of baking them, but they can be stored at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days. The best way to reheat them is in a 350°F oven for about 10 minutes or until warmed through.
- This recipe is very versatile so don’t be afraid to add your favorite fruit. In the fall, I love to make classic apple turnovers and in the spring, I’m all about these strawberry rhubarb turnovers. You could even add a handful of raspberries or blueberries to the peach filling for a mixed fruit turnover.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
So simple but so delicious! I was able to whip these up in a flash but you would never know they weren’t from a bakery. Will definitely make these again with all the fresh summer peaches. #jatrecipechallenge
Thrilled you enjoyed the recipe, April!
Easy recipe to follow, with minimal ingredients. I used only 1 puff pastry sheet and cut it into 8 squares instead of 4 to be more health conscious. I also added blueberries in with the peaches because why not? Super yum My pastries browned more because I left them in for the longer 18 minutes instead of the 15. Will definitely try with apples in the fall!
So glad you enjoyed it, Roni!
Hi. I have one sheet of puff pastry. I’m thinking it would be ok to halve the recipe. What do you think?
I have fresh peaches from the Peach Truck and need to use them up.
Also, 8m thinking of a glazed drizzled on after baking. Maybe skip the sugar sprinkling?
Thank you!
You can definitely halve the recipe, Pattie, and the glaze sounds delish!
Bought the puff pastries by mistake, so decided to make these. WOW! They were absolutely delicious! Better than the cobbler that’s our favorite!
So glad you enjoyed the recipe, Elaine!
These are so easy to make and turned out flaky and delicious! Perfect for sweet summer peaches!
#jatrecipechallenge
So glad you enjoyed the recipe, Adrienne!