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.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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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.
Winner!!
So glad you enjoyed it, Ray!
These were phenomenal!! Super easy recipe- clear instructions. Ty
So glad you enjoyed them, Laura!
Love how simple the filling is…my go-to turnover recipe!
So happy to read this, Ellen!
Hi Kelly,
Can these be frozen and baked later?
Thank you,
Sandy
Absolutely, Sandy!
yummy delicious and perfect sweetness w/ a powder sugar dusting! easy too!
thank you
You are so welcome, Valerie! I’m thrilled you enjoyed the turnovers!
Really good, easy recipe. It is on the modest side for sugar, so if you really like sugar like me, maybe double the sugar :) solid recipe.
Followed the recipe and they turned out perfect.
Hate the ads on the site.
Looking forward to making them. Can you use the same direction s for apples and cherry ones.
Absolutely, Carrie! I also have a recipe for Easy Apple Turnovers: https://www.justataste.com/easy-apple-turnovers-recipe/
Want to make but! Can I use my fresh frozen peaches?
That should work, June! However, I recommend thawing the peaches and draining any excess liquid from them to prevent the turnovers from becoming too soggy.
I love this recipe. My husband always talks about how his grandma use to make peach turnovers and how good they were. Well he said these are better than hers! Thanks for a great recipe.
WOW! I’m so thrilled you and your husband enjoyed the turnovers, Lori!
These turned out Wonderful! So easy to make! I baked mine a few more minutes because I wanted crust crispy. Will make again!
Yay! I’m thrilled you enjoyed the recipe, Linda!
Made these with my grandson with fresh picked peaches. They are so easy, and so very good. Going to use this recipe with other fruits, think blueberries would be awesome. Highly recommend anyone to try these. Will always have puff pastry in freezer from now on.
Yay! I’m so thrilled you and your grandson enjoyed the turnovers, Kevin! And blueberries would be delicious!
Can the turnovers be prepped a day before and placed in the freezer?
That works, Kay! You’ll just likely need to increase the bake time.
Delicious! Especially liked small amount of sugar and low sodium called for and ease in making
I’m so thrilled you enjoyed the recipe, Eleanor!
Very easy to make! They are beautiful and totally delicious.
I can’t wait to make them again and add fresh raspberries.
I was afraid to get too creative on my first try!
I’m so thrilled you enjoyed the recipe, Janice! Raspberries would be a delicious addition!
Made these for the second time today. Only made 4 so used half of a large peach, a handful of fresh blueberries and also added a few fresh raspberries, they were delicious! Love the convenience of the frozen puff pastry!
YUM! I’m so thrilled you enjoyed the recipe, Jodi!
These are WONDERFUL. I’ve made them several times already and am going to make them again with my granddaughter today. Great (and easy!) recipe!
I’m so thrilled you’ve been enjoying the recipe, Kathleen!
Loved it! It’s just me, so I have some left over.
What’s the best way to reheat?
Thanks for this recipe!
So glad you enjoyed them, Michael! A quick spin in the microwave is best to avoid overcooking the pastry by re-warming it in the oven.
These were so easy to make and delicious. Only thing would be to have a glaze instead of the sugar.
I’m so glad you enjoyed the recipe, Jules! I have a vanilla glaze recipe that I use on cinnamon rolls that would be delicious over these turnovers, too. Here’s the link in case you’re interested: https://www.justataste.com/pizza-dough-cinnamon-rolls-recipe/ :)