Puff Pastry Peach Turnovers
These puff pastry peach turnovers are the quick and delicious dessert or breakfast that we all need in our lives. Flaky, buttery puff pastry is the perfect partner for sweet, juicy peaches and a tasty homemade glaze!
Servings: 8
Ingredients
- 2 sheets puff pastry {from 1, 17 oz box}
- 3 tbsp salted butter
- 2 1/4 cups peaches {peeled and sliced}
- 1 tsp lemon juice
- 2 tbsp brown sugar
- 2 tsp cinnamon
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1 egg {optional - see notes}
- 1 tbsp whole milk
Frosting/Glaze
- 3/4 cup powdered sugar, sifted
- 1 tbsp whole milk or heavy cream
- 1/2 tsp vanilla extract
Instructions
- Follow thawing times on the puff pastry box (anywhere from 20-120 minutes depending on the brand).2 sheets puff pastry
- Peel peaches
- Melt the butter over medium-low heat in a heavy-bottomed saucepan or large skillet.3 tbsp salted butter
- Add the peach slices, lemon juice, brown sugar, cinnamon, and vanilla extact, stirring often until the peaches are warmed, ~5-8 minutes.2 1/4 cups peaches, 1 tsp lemon juice, 2 tbsp brown sugar, 2 tsp cinnamon, 1 tsp cornstarch, 1 tsp vanilla extract
- Pro tip: If you have time, allow the peach mixture to cool a bit so they don't heat the puff pastry, making it hard to work with.
- Preheat the oven to 400˚F.
- On a lightly floured surface, carefully unfold each sheet of puff pastry.1 tbsp all-purpose flour
- Using a floured rolling pin, gently roll out each sheet of pastry until it is about 12×12 inches.
- Cut the puff pastry into quarters. Pro tip: a pizza cutter makes this job easy.
- Whisk together the egg and milk and lightly brush on all edges of each of the pastry quarters.1 egg, 1 tbsp whole milk
- Add 1/4-1/3 cup of cooked peaches into the middle of each of the portion of the puffed pastry.
- Fold one side of the puffed pastry to form a triangle, gently sealing the edges by pressing with your fingers.
- Press the edges with the flat part of fork tines and gently poke a few holes in the top of each pocket with the fork.
- If possible, refrigerate or freeze for 20-30 minutes.
- Bake at 400˚F for 10 minutes and then carefully remove the pan from the oven. Brush leftover egg wash over the tops of the puff pastry pockets.
- Return the pan to the oven and bake for an additional 10 minutes or until the tops are lightly golden brown.
- Make the glaze while the peach turnovers cool (for ~10 minutes) by whisking together powdered sugar, milk/cream, and vanilla extract.3/4 cup powdered sugar, sifted, 1 tbsp whole milk or heavy cream, 1/2 tsp vanilla extract
- Drizzle the glaze over the top of the warm turnovers.
Notes
- If the peaches aren't very juicy, you run the risk of them burning before they have softened in the pan. If you notice this, add water, 1 tbsp at a time to keep the peaches from burning.
- Instead of an egg, you can use water or heavy cream to seal the edges of the puff pastry, and for the wash on top.
Nutrition
Serving: 1turnover | Calories: 472kcal | Carbohydrates: 50g | Protein: 6g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 197mg | Potassium: 111mg | Fiber: 2g | Sugar: 20g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg