Easy Peach Turnovers

from 28 votes

Easy Peach Turnovers Photo

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.

Easy Peach Turnovers Photo

Easy Peach Turnovers Photo

Easy Peach Turnovers Photo

Easy Peach Turnovers Photo

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Easy Peach Turnovers

Easy Peach Turnovers are light and flaky pockets bursting with summer's freshest flavor and only take minutes to make. Don’t forget the crunchy sanding sugar topping!
Author: Kelly Senyei
4.90 from 28 votes
Easy Peach Turnovers Photo
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 198kcal, Carbohydrates: 19g, Protein: 3g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 20mg, Sodium: 84mg, Potassium: 99mg, Fiber: 1g, Sugar: 4g, Vitamin A: 155IU, Vitamin C: 3.3mg, Calcium: 8mg, Iron: 1mg


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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.

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  1. 5 stars
    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.

    1. 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.

  2. 5 stars
    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.

  3. 5 stars
    These turned out Wonderful! So easy to make! I baked mine a few more minutes because I wanted crust crispy. Will make again!

  4. 5 stars
    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.

    1. Yay! I’m so thrilled you and your grandson enjoyed the turnovers, Kevin! And blueberries would be delicious!

      1. That works, Kay! You’ll just likely need to increase the bake time.

  5. 5 stars
    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!

  6. 5 stars
    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!

  7. 5 stars
    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!

    1. 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.

    1. Hi Jasmine! I’d recommend freezing them first and then baking off as needed, but you may need to increase the bake time.

      1. Hi there, I’m making them to freeze now. Do I need to defrost first or bake frozen?

      2. I’d freeze prior to baking (no egg wash) then thaw to room temp, egg wash and bake as directed!

  8. Does the filling end up being chewy from leaving the peach skin on? I’m usually one for peeling, but I’d rather not in order to make this recipe as easy as possible.

    1. Followed the recipe exactly, except I could not find the sugar for the top, so I used raw sugar. I still was sorely missing the sweet. Used fresh Georgia peaches that were delivered 2 days ago. Easy recipe but next time I will either increase the brown sugar or make a drizzle.

  9. 5 stars
    I made these with canned peaches and lightly sautéed them with the sugar, cinnamon, lemon juice and a splash of bourbon, cooking until the liquid reduced. Delicious!

    1. Hi Detra! I haven’t tried that but my initial thought is that it *should* work. Let me know if you give it a shot!

  10. I just made these and they are perfect . The lemon adds a fresh taste. I also love walnuts so I chopped some very fine and added them . I had some butter frosting i made and drizzled it over the top . Yum

    1. Hi Lynda – 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.

      1. 5 stars
        Really easy! I used what I had on hand…so frozen peaches. I thawed them and used paper towels to absorb the extra water. Only other changes…left out the lemon…just a personal preference and then mixed together a few tablespoons of confectionery sugar with a couple teaspoons of milk to drizzle over the tops once they cooled a bit. Tasty!

  11. I enjoyed them as I have a peach tree and so many peaches needing to be eaten!
    I made the recipe almost exactly but I buttered my baking sheet and lightly floured it-the pastry absorbed the butter and was delicious!. I also lightly powdered sugar them and they look just as good as they were to eat!

  12. 3 stars
    Made these today almost as written. I found the lemon juice to be a little overpowering. I used a meyer lemon because that’s what I had. I still found the turnover to be a little tart, even though meyer lemon juice is sweeter than regular lemon juice. I would decrease the lemon juice to 1 tsp or just skip it. I also should have diced my peaches much smaller because i have a lot of peach in the center but not as much in the corners. They are good, but lacking some oomph. Maybe a powdered sugar glaze would enhance the turnovers.

    1. Hi Ron! Yes, gently roll each sheet to seal any perforations then cut each sheet into 4 squares (to make a total of eight). I hope you enjoy the recipe!

  13. 5 stars
    So easy, my 13 year old daughter made these tonight using canned peaches. Everyone loved them with a scoop of vanilla ice cream.

    1. Hi there! I’d recommend freezing them first and then baking off as needed, but you may need to increase the bake time.

    1. Hi Holly! The 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.

    1. Hi Pat! You can find packaged puff pastry in the freezer aisle (dessert section) of all major grocery stores.