Peach Turnovers
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.
Equipment
- Baking sheet pan
- Parchment paper
- Rolling Pin
- Pastry brush Silicone brush works best
- 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
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