Peach Turnovers
This peach turnovers recipe turns two sheets of puff pastry and a handful of ripe peaches into eight flaky, golden pockets in under 40 minutes.
Equipment
- Medium saucepan - for cooking the filling
- Rolling Pin - for smoothing the pastry seams
- Sharp knife - for cutting even squares
- Pizza Cutter - optional, for cutting even squares
- Pastry brush - for the egg wash
- Fork - for crimping the edges
- Small mixing bowls - for the filling and the egg wash
- Wire cooling rack - for cooling the baked turnovers
- Silicone Baking Mat - optional, keeps the mat flat
- Bench scraper - optional, for cutting straight down
- Fine mesh sieve - optional, for dusting with powdered sugar
- Glass Prep Bowl Set - optional, for keeping assembly organized
- Instant-read thermometer - optional, for checking internal temperature
Ingredients
- 3 cups fresh peaches - about 450g, peeled and diced (roughly 4 medium peaches)
- 1/3 cup granulated sugar - 65g
- 2 tablespoons light brown sugar - 25g, packed
- 2 tablespoons cornstarch - 16g
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon fine sea salt
- 1 tablespoon unsalted butter
For the Pastry
- 2 sheets puff pastry - thawed according to package directions
- 1 large egg - for egg wash
- 1 tablespoon water - for egg wash
- 2 tablespoons turbinado sugar - for topping
For the Glaze (Optional)
- 1 cup powdered sugar - 120g
- 2 to 3 tablespoons milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Combine diced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt in a medium saucepan.
- Cook over medium heat, stirring occasionally, for 6 to 8 minutes until peaches soften and juices thicken. Stir in butter until melted.
- Remove from heat and let the filling cool for about 10 minutes until warm, not hot.
- Lightly flour a clean work surface, unfold one pastry sheet, and gently roll to smooth fold lines. Cut into 4 equal squares. Repeat with second sheet.
- Spoon about 2 tablespoons of cooled filling into the center of each square, leaving a clean 1/2-inch border.
- Fold each square diagonally into a triangle, press edges to seal, and crimp with a fork. Transfer to a parchment-lined baking sheet.
- Refrigerate the shaped turnovers for 10 minutes while the oven preheats to 400°F (204°C).
- Whisk egg and water. Brush a thin layer of egg wash over each turnover, avoiding cut edges, and sprinkle with turbinado sugar.
- Cut two small slits in the top of each turnover to let steam escape.
- Bake for 18 to 20 minutes until deep golden brown and puffed. Rotate the tray halfway if needed.
- Transfer to a wire rack and let cool for at least 10 minutes before glazing or serving.
- Whisk powdered sugar, milk, and vanilla together until smooth. Drizzle over cooled turnovers and let set for 5 minutes.
Notes
- Keep the pastry cold: Warm puff pastry is harder to cut and puffs less. Work quickly and chill if it starts to feel soft.
- Don't skip the filling cooling step: Hot filling melts the butter inside the pastry before it reaches the oven.
- Seal the edges well: A loose seam is the most common reason filling leaks out during baking.
- Cut even squares: Uneven pastry pieces bake at different rates.
- Use a light hand with filling: About 2 tablespoons per turnover is the right amount to prevent overflowing.
- Watch the bake time closely: Puff pastry can go from golden to overly dark in just a couple of minutes.
- Slit the tops before baking: This prevents steam from building up and forcing a seam apart.
- Glaze only once fully cooled: A warm turnover will melt the glaze into a puddle instead of a set drizzle.
- Freezing unbaked turnovers: Assemble and freeze on a tray, then bake straight from frozen, adding 4 to 5 extra minutes.
- Reheating: Warm in a 350°F (177°C) oven for 8 to 10 minutes to re-crisp the pastry.
Nutrition
Serving: 1turnoverCalories: 310kcalCarbohydrates: 38gProtein: 4gFat: 16gSaturated Fat: 5gSodium: 140mgFiber: 1gSugar: 19g
Tried this recipe?Let us know how it was!