This Peach Turnovers Recipe turns a handful of ripe peaches and a box of puff pastry into golden, flaky hand pies that taste like they came from a bakery.
Each one is stuffed with a spiced, jammy peach filling and baked until it puffs up into crisp, buttery layers.
They come together fast enough for a weeknight dessert, but they look special enough for a brunch table or a summer potluck.
If you have ever wanted a dessert that feels fancy without any real fuss, this is the one to bookmark.
This Peach Turnovers Recipe is the kind of thing you make once and then keep making all season long, right alongside favorites like my Peach Scones Recipe.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Servings | 8 turnovers |
| Difficulty Level | Easy |
Why You’ll Love This Peach Turnovers Recipe
There is a lot to like about a pastry that takes less than an hour from start to finish.
This one leans on frozen puff pastry, so you get all of the flaky layers without laminating a single bit of dough yourself.
The peach filling is simple to put together and tastes like summer, even when you make it with canned or frozen fruit in the off season.
It is also a forgiving recipe. A little extra filling, a slightly wonky fold, none of it matters once these come out of the oven golden and puffed.
For a soft, cake style peach dessert on the same weekend, my Blueberry Peach Muffins Recipe hits a similar sweet spot for breakfast.
- Ready in under an hour, start to finish
- Uses convenient store bought puff pastry
- Works with fresh, frozen, or canned peaches
- Portable, hand held dessert that is easy to pack
- Freezer friendly for make ahead baking
Ingredients
You only need a short list of ingredients for this recipe, and most of them are already in your pantry.
The only thing you may need to plan ahead for is thawing the puff pastry, which takes a couple of hours in the fridge.
- 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed (2 sheets)
- 3 cups fresh peaches, peeled and diced (about 4 medium peaches)
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, cut into small cubes
- Pinch of salt
- 1 large egg, beaten (for the egg wash)
- 1 tablespoon water or milk (for the egg wash)
- 2 tablespoons turbinado sugar, for topping
- 1/2 cup powdered sugar, for the glaze
- 1 to 2 tablespoons milk, for the glaze
This same puff pastry base and peach filling combo is also the starting point for my Peach Tart with Puff Pastry Recipe, if you want to try it in a different shape.
Kitchen Equipment Needed
Nothing here is unusual. A few good basics will get you through this recipe with no trouble at all.
If you plan to make turnovers often, though, a couple of upgrades below are worth having on hand.
- Baking sheet pan
- Parchment paper
- Rolling pin
- Pastry brush
- Sharp knife or pizza cutter
- Mixing bowls
- Wire cooling rack
- Fork, for crimping the edges
Read Also: Puff Pastry Bites
Recommended Products for This Recipe
These are a few products I actually use in my own kitchen when I make turnovers, tarts, and other puff pastry desserts.
None of these are required, but each one solves a small problem that comes up often with this kind of baking.
1. Pepperidge Farm Puff Pastry Sheets
This is the brand I reach for most often because the sheets thaw evenly and hold their shape well once folded.
A good quality puff pastry makes a real difference in how tall and flaky your turnovers puff up in the oven.
2. USA Pan Nonstick Baking Sheet
A heavy gauge baking sheet heats evenly, which helps the bottoms of the turnovers bake through without burning before the tops are golden.
I have used mine for years and it still bakes evenly.
3. OXO Good Grips Pastry Brush
A silicone pastry brush spreads the egg wash smoothly without pulling at the delicate pastry layers, which is exactly what you want right before baking.
It also cleans up in seconds, no bristles to worry about.
4. Fine Mesh Sieve
Sifting the powdered sugar for the glaze through a fine mesh sieve keeps the glaze silky smooth with no lumps.
It is a small step that makes the finished turnovers look a lot more polished.
I learned how much a good pastry brush and baking sheet matter while testing my Peach Galette with Puff Pastry, and the same tools work beautifully here too.
Step-by-Step Instructions: How to Make Peach Turnovers
Step 1: Make the Peach Filling
- Peel and dice the peaches into small, even pieces, about half an inch each, so they cook through evenly.
- Add the diced peaches to a medium saucepan along with the granulated sugar, cornstarch, ground cinnamon, ground nutmeg, and a pinch of salt.
- Stir in the fresh lemon juice, which brightens the filling and keeps the peaches from browning.
- Set the pan over medium heat and cook, stirring often, for 5 to 7 minutes, until the peaches soften slightly and the juices thicken into a glossy sauce.
- Remove the pan from the heat and stir in the vanilla extract and the cubed butter, stirring until the butter melts completely into the filling.
- Transfer the filling to a bowl and let it cool to room temperature, then refrigerate it for at least 20 minutes. A warm filling will melt the pastry before it even hits the oven, so do not skip the chilling step.
Step 2: Prepare the Puff Pastry
- Remove the puff pastry sheets from the freezer and thaw them in the refrigerator for about 2 hours, or according to the package instructions.
- Lightly flour a clean work surface and unfold one sheet of puff pastry at a time, keeping the second sheet chilled until you need it.
- Using a rolling pin, gently roll the sheet just enough to smooth out the fold lines, keeping the pastry about the same thickness throughout.
- Cut each sheet into 4 even squares using a sharp knife or a pizza cutter, for 8 squares total between the two sheets.
Step 3: Fill and Fold the Turnovers
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Spoon about 2 to 3 tablespoons of the chilled peach filling into the center of each pastry square, leaving a clean border around the edges.
- Lightly brush the edges of each square with water, using your finger or a pastry brush, so the pastry seals properly.
- Fold each square diagonally in half to form a triangle, gently pressing the filling down so it does not squeeze out the sides.
- Press the open edges together firmly, then crimp them with the tines of a fork to seal each turnover completely.
- Transfer the assembled turnovers to the prepared baking sheet, spacing them about 2 inches apart.
Step 4: Add the Egg Wash and Bake
- Whisk together the egg and the water or milk in a small bowl to make the egg wash.
- Brush the top of each turnover lightly and evenly with the egg wash, which gives the pastry its golden, glossy finish.
- Sprinkle the tops with the turbinado sugar for a bit of sparkle and crunch.
- Cut 2 small slits in the top of each turnover with a sharp knife, so steam can escape while baking.
- Bake for 20 to 25 minutes, until the turnovers are deep golden brown and puffed up considerably, rotating the pan halfway through for even browning.
This same fold and crimp technique works well with other stone fruit fillings too, including the one in my Blackberry Peach Galette Recipe.
Step 5: Cool and Glaze
- Remove the turnovers from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer the turnovers to a wire cooling rack and let them cool for at least 15 minutes before glazing, so the glaze does not melt right off.
- Whisk together the powdered sugar and milk in a small bowl until smooth, adding the milk a little at a time until you reach a drizzling consistency.
- Drizzle the glaze over the warm, but not hot, turnovers and let it set for a few minutes before serving.
See Also: Peach Danish Recipe
Tips for The Best Peach Turnovers
A few small details make the difference between good turnovers and truly great ones.
Keeping everything cold until the last possible moment is the single biggest factor in getting tall, flaky layers.
- Keep the puff pastry chilled until you are ready to fill it, since warm dough gets sticky and hard to fold
- Chill the peach filling fully before assembling, so it does not soften the pastry
- Do not overfill the squares, since too much filling makes sealing the edges difficult
- Crimp the edges firmly with a fork to prevent leaks during baking
- Always cut steam vents on top, or the turnovers may burst open on one side
These same cold dough tricks are what make my Peach Crumble Recipe turn out with such a crisp, buttery topping too.
Serving Suggestions
These turnovers are wonderful on their own, still slightly warm with the glaze just barely set.
They also pair nicely with a few simple additions if you want to turn them into more of a dessert course.
- A scoop of vanilla ice cream alongside a warm turnover
- A dusting of extra powdered sugar for a bakery style finish
- A dollop of whipped cream on top
- A hot cup of coffee or tea for breakfast or brunch
For something cold and refreshing to serve alongside them on a warm day, try my Peach Basil Spritzer.
Variations of Peach Turnovers
Once you have the basic method down, this recipe is easy to adapt to what you have on hand or what you are craving.
Swapping the fruit or the flavorings barely changes the technique at all.
- Use canned peaches, well drained, when fresh peaches are out of season
- Use frozen peaches, thawed and drained, in place of fresh fruit
- Add a handful of fresh blueberries or raspberries to the peach filling
- Stir a tablespoon of bourbon into the filling for a deeper, adult flavored version
- Swap the vanilla glaze for a cinnamon glaze by adding a pinch of cinnamon to the powdered sugar mixture
If you would rather turn your peaches into a spoonable filling to keep on hand for turnovers or other bakes, my Peach Dump Cake with Fresh Peaches uses a similar approach.
Storage and Reheating
These turnovers are best enjoyed the day they are baked, but they hold up well for a few days after too.
A quick reheat in the oven brings back most of that fresh baked crispness.
- Store leftover turnovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a 350 degree Fahrenheit oven for 8 to 10 minutes to re-crisp the pastry
- Avoid microwaving, since it makes the pastry soft and chewy instead of flaky
- Freeze baked and cooled turnovers, unglazed, in a freezer bag for up to 2 months
- Reheat frozen turnovers straight from the freezer at 350 degrees Fahrenheit for about 15 minutes, then glaze once cooled
Freezing the baked turnovers ahead of time is one of the tricks I also use with my Peach Pie Filling Recipe, since having a stash of peach filling ready in the freezer makes weeknight baking so much easier.
Nutritional Facts
| Nutritional Facts (per turnover) | |
|---|---|
| Calories | 290 kcal |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 36 g |
| Sugar | 18 g |
| Protein | 3 g |
| Fiber | 1 g |
| Sodium | 150 mg |
These numbers are estimates only and will vary depending on the exact brand of puff pastry and the amount of glaze used.
My Peach Crumb Bars Recipe runs in a similar calorie range if you are comparing peach desserts for a gathering.
Health Benefits of Key Ingredients
This is a dessert first and foremost, but a few of the ingredients still bring some genuine nutritional value to the table.
Peaches in particular add more to the recipe than just sweetness.
- Peaches provide vitamin C, vitamin A, and dietary fiber
- Cinnamon has natural antioxidant properties and adds warmth without extra sugar
- Lemon juice adds vitamin C and helps balance the sweetness of the filling
- Eggs contribute protein and help give the pastry its golden color
If you enjoy leaning on peaches for their nutritional perks, my Peach Muffins with Streusel Topping is a good breakfast option built around the same fruit.
FAQs About Peach Turnovers
1. Can I use canned or frozen peaches instead of fresh?
Yes, both work well in this recipe. Just be sure to drain canned peaches thoroughly and pat frozen, thawed peaches dry before cooking, since extra liquid can make the filling too thin.
2. Why did my turnovers leak filling during baking?
This usually happens when the edges are not sealed tightly enough or the filling was too warm when the turnovers were assembled.
Crimping firmly with a fork and chilling the filling fully beforehand solves most leaking issues.
3. Can I make these ahead of time?
You can assemble the turnovers, cover them, and refrigerate them unbaked for up to a day before baking.
You can also freeze baked turnovers and reheat them straight from frozen whenever you want one.
4. Do I have to use puff pastry, or can I use pie crust?
Puff pastry gives that classic flaky, layered texture that makes turnovers so appealing.
Pie crust can work in a pinch, but the texture will be closer to a hand pie than a true turnover.
5. Why is my puff pastry not puffing up properly?
This is almost always a temperature issue. If the pastry gets too warm before baking, the butter layers melt instead of steaming, so keep everything chilled right up until it goes into the oven.
For a slow baked, spoon dessert version of peaches with a similar warm spice profile, my Peach Cobbler Recipe is worth trying next.
Peach Turnovers
Ingredients
- 1 package frozen puff pastry sheets about 17.3 ounces, 2 sheets, thawed
- 3 cups fresh peaches about 4 medium peaches, peeled and diced into 1/2-inch pieces
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter cut into small cubes
- salt a pinch
- 1 large egg beaten (for the egg wash)
- 1 tablespoon water or milk for the egg wash
- 2 tablespoons turbinado sugar for topping
- 1/2 cup powdered sugar
- 1 tablespoons milk or more as needed for drizzling consistency
Equipment
- Baking sheet pan
- Parchment paper
- Rolling Pin
- Pastry brush Silicone brush works best
- Sharp knife or pizza cutter
- Mixing bowls
- Wire cooling rack
- Fork For crimping edges
- Medium saucepan For making the filling
- Fine-mesh sieve (optional) For sifting powdered sugar
Method
- Peel and dice the peaches into 1/2-inch pieces. In a medium saucepan, combine the peaches, sugar, cornstarch, cinnamon, nutmeg, and salt. Stir in the lemon juice.
- Cook over medium heat, stirring often, for 5-7 minutes until the peaches soften and the juices thicken. Remove from heat and stir in the vanilla and butter until melted. Transfer to a bowl and refrigerate for at least 20 minutes.
- Thaw the puff pastry in the refrigerator for about 2 hours. On a lightly floured surface, gently roll each sheet to smooth out the fold lines. Cut each sheet into 4 even squares, making 8 total.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Spoon 2-3 tablespoons of chilled filling into the center of each square, leaving a clean border. Brush the edges with water.
- Fold each square diagonally to form a triangle. Press the edges firmly to seal and crimp with a fork. Transfer to the prepared baking sheet, spacing them 2 inches apart.
- Whisk the egg with the water or milk to make an egg wash. Brush the tops of the turnovers, sprinkle with turbinado sugar, and cut 2 small slits in each to vent steam.
- Bake for 20-25 minutes, rotating the pan halfway through, until deep golden brown and puffed. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
- Whisk the powdered sugar with milk until smooth and drizzling consistency. Drizzle the glaze over the warm (not hot) turnovers and let set for a few minutes before serving.
Nutrition
Notes
- Keep it cold: Chill the puff pastry until you’re ready to use it. Warm dough gets sticky and won’t puff up as well in the oven.
- Fully chill the filling: Warm filling will melt the pastry before baking, so don’t skip the 20-minute refrigeration step.
- Don’t overfill: 2-3 tablespoons of filling per turnover is plenty. Too much will make sealing difficult and cause leaks.
- Seal firmly: Press the edges together well and crimp with a fork to prevent filling from leaking during baking.
- Steam vents are essential: Cut 2 small slits in the top of each turnover so steam can escape, or they may burst open.
- Fruit substitutions: This recipe works beautifully with canned or frozen peaches (drained and patted dry), or with a mix of peaches and berries.
- Make ahead: Assemble the turnovers, cover, and refrigerate unbaked for up to 24 hours. Bake straight from the fridge, adding an extra minute or two to the bake time.
- Freezing instructions: Bake and cool completely, then freeze unglazed in an airtight container for up to 2 months. Reheat from frozen at 350°F for 15 minutes, then glaze.
- Reheating tip: Reheat baked turnovers in a 350°F oven for 8-10 minutes to restore crispness. Avoid the microwave, which makes the pastry soft and chewy.
- Glaze variations: Add a pinch of cinnamon to the glaze for a spiced version, or use orange juice instead of milk for a citrus twist.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Peach Turnovers Recipe is proof that a few simple ingredients and a sheet of puff pastry can turn into something that feels genuinely special.
They are quick enough for an ordinary Tuesday, yet pretty enough to set out for guests without any extra effort.
Give this recipe a try the next time you have peaches on the counter, and let the smell of cinnamon and warm fruit fill your kitchen.
If you make these, I would love to hear how they turned out. Leave a comment below or share a photo, and pass this recipe along to anyone who loves a good peach dessert.
Recommended:
- Peach Upside Down Cake Recipe
- Peach Tart Recipe
- Peach Galette Recipe
- Peach Pie Recipe
- Blueberry Peach Galette Recipe
