Tag: summer peach recipe

Peach season is short. These turnovers make the most of every juicy minute.

Flaky puff pastry. Sweet, jammy peaches. A drizzle of glaze. 30 minutes. Handheld summer perfection.

Ingredients

Makes 8 turnovers.

• 2 sheets frozen puff pastry (thawed)
• 2 ripe peaches, peeled and diced (or 1½ cups frozen sliced peaches, thawed)
• ¼ cup brown sugar
• 1 tbsp cornstarch
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (optional, for topping)

For the Glaze:

• ½ cup powdered sugar
• 1-2 tbsp milk or cream
• ¼ tsp vanilla extract

Step-by-Step Instructions

Step 1: Preheat and Cook Filling

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. In a skillet, combine peaches, brown sugar, cornstarch, cinnamon, and lemon juice.
3. Cook over medium heat 3-5 minutes until thickened. Let cool.

Step 2: Cut the Pastry

1. Roll each puff pastry sheet into a 10-inch square. Cut into 4 squares (8 total).

Step 3: Fill and Seal

1. Place 1 tbsp peach filling in the center of each square.
2. Fold diagonally into a triangle. Press edges with a fork to seal.
3. Cut small slits on top for steam.

Step 4: Egg Wash and Bake

1. Brush with beaten egg. Sprinkle with turbinado sugar.
2. Bake 15-18 minutes until puffed and golden brown.

Step 5: Glaze and Serve

1. Whisk powdered sugar, milk, and vanilla until smooth.
2. Drizzle over warm turnovers. Serve immediately.

Summary

Prep Time: 10 minutes | Cook Time: 15-18 minutes | Total Time: 25-30 minutes

Yield: 8 turnovers

Difficulty: Easy

Storage Notes

Room Temp:

Store in an airtight container for 2 days. Reheat in oven to restore crispiness.

Freezer Friendly:

Freeze unbaked turnovers for 3 months. Bake from frozen at 400°F for 20-22 minutes.

Pro Tip:

Don’t overfill. Less filling = tighter seal = no blowouts.