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Peach Turnovers

A peach turnover ripped in half to reveal a juicy filling.
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These Peach Turnovers feature perfectly-cooked peaches baked in a hand-held flaky pie crust, all finished with the perfect peach glaze.

Ingredients

  • Rough Puff Pastry, prepared, or (1) 14-ounce package puff pastry (see notes for guidance)
  • ⅓ cup (70 grams) sugar
  • 1 tablespoon (7 grams) cornstarch
  • ⅛ teaspoon fresh grated nutmeg
  • 1-½ pounds  (about 3-4) peaches, peeled, pitted and diced into bite-sized pieces
  • 1 tablespoon (7 grams) lemon juice
  • 1 tablespoon (12 grams) unsalted butter
  • ¼ teaspoon almond extract
  • 3/4 cup (90 grams) powdered sugar (optional for peach glaze)
  • ½ teaspoon cinnamon (optional for peach glaze)

Instructions

  1. Prepare rough puff pastry or thaw frozen puff pastry. If you make your own puff pastry, you will only need half a batch. The remaining half can be frozen, or you can double the filling for this recipe and make 12 turnovers.
  2. Make the filling: Combine the sugar, cornstarch, and nutmeg in a medium bowl. Whisk together. Add in the peaches and lemon juice and gently toss together with a rubber spatula. Let sit until the sugar has started to dissolve, about 10 minutes.
  3. Transfer the mixture to a large pot.
  4. Turn the heat on to medium and cook, stirring frequently, until the filling is bubbling throughout, about 10 minutes.
  5. Remove from the heat and stir in the butter and almond extract.
  6. Pour into a shallow container and let cool completely (this will take several hours or overnight). 
  7. Line a 13x18” sheet pan with a piece of parchment.
  8. Roll out the puff pastry on a floured surface to about ⅛” thickness, or about a 10” by 15” rectangle (remember, you are only using half of the batch if you've made the rough puff recipe). Cut out six 4.5” squares. (See note about using store-bought puff pastry)
  9. Set a small bowl of water aside. Brush (or use your finger) a small amount of water on two sides of the dough. This helps it stick (if your dough is already super sticky, skip this step). Place about 2 tablespoons of chilled peach filling in the center of the dough square. Fold one corner of the pastry over the filling to make a triangle. Press down on the edges to seal the two pieces together. Use a lightly floured fork to press and seal the edges further and to add a decorative touch. Finally, using a sharp knife, cut off just the very edges of the pastry. This helps ensure the puff pastry bakes up properly (see the section for shaping puff pastry for more information).
  10. Chill the turnovers in a freezer for 20 minutes or in the refrigerator for 1 hour. This helps the turnovers keep their shape while they bake.
  11. Meanwhile, preheat the oven to 400ºF degrees and set a rack to the middle position in the oven.
  12. Remove the turnovers from the freezer or fridge and bake in the oven for 25-30 minutes, or until the turnovers are lightly golden all over and puff up.
  13. Remove the turnovers from the oven and let them cool slightly before transferring to a cooling rack.
  14. Meanwhile, make the optional glaze. Spoon out about 2-3 tablespoons of the juicy liquid from the leftover peach filling and add it to a small bowl. Whisk in ¾ cup powdered sugar and cinnamon. If the glaze is too thick, add in another tablespoon of peach filling, and if it’s too thin, add in more powdered sugar.
  15. Drizzle the glaze on top of the turnovers.

Notes

This recipe was developed using half a recipe of homemade rough puff, which is roughly equivalent of one store-bought box of puff pastry. It was tested with store-bought puff pastry, too. Purchased puff pastry typically either comes in one folded 14-ounce sheet or two folded 8-ounce sheets. The measurements listed in this recipe correspond to my homemade rough puff recipe. If you are using store-bought puff pastry, the measurements might not work out exactly. If you have purchased puff pastry with 1 sheet, try to roll it out to 8" by 12" and cut out 4" squares. If you are using puff pastry with two sheets, I suggest rolling out each sheet a little thinner and cutting them into 4 squares each, meaning you will get 8 turnovers. Fill them a little less than directed in the instructions above.

Make peach turnovers ahead of time and freeze them for up to 3 months. Assemble them and freeze flat on a sheet tray for 24 hours. Then, transfer to an freezer bag and freeze for up to 3 months. Bake straight from frozen with extra time.

Find it online: https://everydaypie.com/peach-turnovers/