Servings 8 turnovers
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.
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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