Peach Turnovers Recipe
Peach turnovers are light and flaky, buttery puff pastry turnovers filled with a warm cinnamon spiced peach cobbler filling. Top these peach puff pastry turnovers with a crunchy sugar coating and a light dusting of powdered sugar. They’re the perfect quick and easy breakfast or dessert.
Equipment
- 1 large mixing bowl
- 2 baking sheets
- 2 sheets parchment paper
Ingredients
Peach Filling
- 1½ cups (210 g) fresh or frozen peaches, peeled and diced or thinly sliced
- 2 tablespoons (25 g) granulated sugar
- 2 tablespoons (25 g) light brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon (15 ml) lemon juice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Peach Turnovers
- 1 box puff pastry (2 sheets)
- 1 egg, lightly beaten
- 2 - 3 tablespoons (25 - 38 g) sugar for topping
Instructions
- Peel and dice (½ inch cubes) or slice ( ¼ inch slices) fresh peaches. If using frozen peaches, make sure to thaw them to room temperature before using in the filling.1½ cups (210 g) fresh or frozen peaches, peeled and diced or thinly sliced
- 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. This method yields peaches that still have a bite after baking. Make sure to pull the puff pastry to thaw at room temperature for about 30 - 45 minutes.2 tablespoons (25 g) granulated sugar, 2 tablespoons (25 g) light brown sugar, 1 tablespoon cornstarch, 1 tablespoon (15 ml) lemon juice, ½ teaspoon cinnamon , ¼ teaspoon salt
- 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.1 box puff pastry (2 sheets)
- 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.1 egg, lightly beaten
- 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. It’s ok if some filling comes out. Simply wipe away any filling that comes out. Using a fork, press the edges of the puff pastry together to seal the seam.
- Lightly brush the top of each peach turnover with the lightly beaten egg. Sprinkle some coarse sugar on top if you like. If the turnovers have gotten a bit warm or sticky, transfer the baking sheet into the fridge to chill for 15 - 20 minutes. Chilling helps the puff pastry dough puff up really beautifully.2 - 3 tablespoons (25 - 38 g) sugar for topping
- 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.
Notes
Peach Cobbler Filling: For a peach cobbler like filling, bring the peach filling to a simmer over medium heat. Once the peachess reach a simmer, cook for 4 - 5 or until the peach sauce has thickened to a jam like consistency. There will be lumps of peaches throughout. Transfer the filling to a heat safe bowl and cool to room temperature. Making the peach sauce takes about 15 - 20 minutes, with another 20 - 30 minutes to cool to room temperature.
Store: Transfer any leftover peach puff pastry turnovers in an airtight container at room temperature for up to 2 - 3 days or in the fridge for up to one week.
See Variations section of the blog post to make these peach turnovers using crescent roll dough, with pie dough or with a peach jam filling.
did you make this recipe?tag @olivesnthyme on Instagram