Peach turnovers are light and flaky, buttery puff pastry turnovers filled with a warm cinnamon spiced peach cobbler filling. Top them with a crunchy sugar coating and powdered sugar.
Peel and dice (½ inch cubes) or slice ( ¼ inch slices) fresh peaches. Add the peeled and diced or thinly sliced peaches, sugar, light brown sugar, cornstarch, lemon juice, cinnamon and salt to a mixing bowl.
Mix all the ingredients to ensure all the peaches are well coated. Allow the peach filling to sit at room temperature for 15 minutes. Make sure to pull the puff pastry to thaw at room temperature for about 30 - 45 minutes.
Preheat the oven to 400 F (204 C). Line 2 large baking sheets with parchment paper. Unfold one sheet of puff pastry to form a square. Cut the "sheet" of puff pastry into four smaller squares.
Spoon 1 ½ - 2 tablespoons of peach filling in the center of the square. Repeat adding the filling into each of the remaining squares.Lightly brush the edges of the puff pastry squares with the lightly beaten egg. Reserve the rest of the lightly beaten egg to brush across the top of the turnover pastries before baking.
Lift the lower right corner up to the upper left corner. Gently press the corners together. Press the edges of the puff pastry together so that a triangle forms. Using a fork, press the edges of the puff pastry together to seal the seam.
Bake the peach puff pastry turnovers for 18 - 22 minutes or until the pastries are a light golden brown color. Cool on the hot baking sheet for 3 - 5 minutes. Transfer to a cooling rack to cool to room temperature. Top with a dusting of powdered sugar.