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Peach Turnovers Recipe

Peach Turnovers

iamwinfred
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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Brunch, Dessert
Cuisine American
Servings 8 turnovers
Calories 290 kcal

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

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

For the Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoons milk or more as needed for drizzling consistency

Instructions
 

  • 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.

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.

Nutrition

Serving: 1turnoverCalories: 290kcalCarbohydrates: 36gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 8IUVitamin C: 15mgCalcium: 2mgIron: 4mg
Keyword easy peach hand pies, peach turnovers, puff pastry peach recipe
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