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Easy Peach Turnovers
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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.
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Easy Peach Turnovers
- YIELD: 8 turnovers
- 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)
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.
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.
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