They’re easy to make with store-bought puff pastry.
The flaky crust pairs beautifully with the sweet peach filling.
They’re portable and perfect for sharing.
You can use fresh or frozen peaches year-round.
They look impressive but require minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
puff pastry sheets, thawed fresh or frozen peaches, diced granulated sugar brown sugar cornstarch lemon juice vanilla extract ground cinnamon egg, beaten (for egg wash) coarse sugar, optional
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan over medium heat, combine diced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and cinnamon.
Cook for 5–7 minutes, stirring frequently, until the mixture thickens and the peaches soften. Remove from heat and allow to cool completely.
Roll out the puff pastry sheets and cut each into equal squares.
Spoon a portion of the cooled peach filling into the center of each square, leaving a small border around the edges.
Fold each square diagonally to form a triangle. Press the edges together and seal with a fork.
Transfer the turnovers to the prepared baking sheet. Brush the tops with beaten egg and sprinkle with coarse sugar if desired.
Cut a small slit in the top of each turnover to allow steam to escape.
Bake for 18–22 minutes, or until golden brown and puffed.
Let cool slightly before serving.
Servings and timing
Servings: 8 turnovers
Prep time: 20 minutes Cook time: 20 minutes Total time: About 40 minutes
Variations
Add a simple powdered sugar glaze after baking for extra sweetness.
Mix in raspberries or blueberries with the peaches for a mixed fruit filling.
Use canned peaches, well drained, as a convenient alternative.
Add a pinch of nutmeg or cardamom for a warm spice note.
Swap peaches for apples or cherries for a different fruit turnover.
Storage/Reheating
Store turnovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, place in a 325°F (165°C) oven for 8–10 minutes to restore crispness. Avoid microwaving if possible, as it may soften the pastry.
Turnovers can be frozen after baking. Wrap tightly and freeze for up to 2 months. Reheat directly from frozen in the oven until warmed through.
FAQs
Can I use frozen peaches?
Yes, frozen peaches work well. Thaw and drain excess liquid before cooking the filling.
How do I prevent the filling from leaking?
Seal the edges firmly with a fork and avoid overfilling the pastry.
Can I make these ahead of time?
You can assemble the turnovers and refrigerate them for a few hours before baking.
Why are my turnovers soggy?
The filling may have been too wet. Be sure to cook it until thickened and allow it to cool before assembling.
Do I need to thaw puff pastry completely?
Yes, thaw until pliable but still cold for easiest handling.
Can I skip the egg wash?
The egg wash helps create a golden finish, but you can use milk or cream as an alternative.
How do I know when they’re done?
They should be puffed and golden brown with crisp layers.
Can I air fry turnovers?
Yes, cook at 350°F (175°C) for about 10–12 minutes, checking for doneness.
What can I serve with peach turnovers?
They pair well with coffee, tea, or a scoop of vanilla ice cream.
Can I reduce the sugar?
Yes, adjust the sugar to taste depending on the sweetness of your peaches.
Conclusion
Peach Turnovers are a delightful pastry that combines flaky puff pastry with sweet, juicy fruit filling. Easy to prepare and beautiful to serve, they’re perfect for everything from casual breakfasts to elegant desserts. With their golden crust and warm peach center, these turnovers are sure to become a favorite in your baking collection.
Peach Turnovers are flaky, golden puff pastry pockets filled with sweet, juicy peach filling and baked until crisp and beautifully layered. This easy Peach Turnovers recipe uses store-bought puff pastry for a simple yet bakery-style treat that’s perfect for breakfast, brunch, or dessert.
Author:Catherine
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:8 turnovers
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 puff pastry sheets, thawed
2 cups fresh or frozen peaches, diced
1/4 cup granulated sugar
2 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 egg, beaten (for egg wash)
Coarse sugar (optional, for topping)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan over medium heat, combine peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, and cinnamon.
Cook for 5–7 minutes, stirring frequently, until thickened. Remove from heat and cool completely.
Roll out puff pastry and cut into equal squares (about 4 per sheet).
Spoon peach filling into the center of each square, leaving a small border.
Fold diagonally to form triangles. Press edges together and seal with a fork.
Transfer to baking sheet. Brush tops with beaten egg and sprinkle with coarse sugar if desired.
Cut a small slit in the top of each turnover to release steam.
Bake 18–22 minutes, until puffed and golden brown.
Cool slightly before serving.
Notes
If using frozen peaches, thaw and drain excess liquid before cooking.Do not overfill to prevent leaks during baking.Keep puff pastry cold for best flakiness.Allow filling to cool completely before assembling.
