(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
puff pastry sheets peaches, peeled and diced granulated sugar brown sugar cornstarch lemon juice vanilla extract ground cinnamon salt egg milk coarse sugar (optional)
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a saucepan over medium heat, combine the diced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Cook while stirring until the mixture thickens and becomes jam-like. Remove from heat and allow it to cool.
Roll out the puff pastry sheets on a lightly floured surface and cut them into squares.
Place a spoonful of the cooled peach filling in the center of each square.
Fold the pastry diagonally to form a triangle, enclosing the filling. Press the edges with a fork to seal.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the turnovers with the mixture.
Sprinkle coarse sugar over the tops if desired.
Cut small slits in the top of each turnover to allow steam to escape during baking.
Place the turnovers on the prepared baking sheet and bake for 18–22 minutes, or until golden brown and puffed.
Remove from the oven and allow them to cool slightly before serving.
You can easily customize peach turnovers by mixing peaches with other fruits such as blueberries, raspberries, or apples. Adding a pinch of nutmeg or cardamom gives the filling a warm spice flavor. A drizzle of simple vanilla glaze after baking can add extra sweetness. For a richer filling, stir in a spoonful of cream cheese before sealing the pastry.
Storage/Reheating
Store leftover peach 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 the turnovers in a 350°F (175°C) oven for about 8–10 minutes until warmed through and crisp again. They can also be reheated in an air fryer for a few minutes to restore their flaky texture.
For longer storage, freeze baked turnovers for up to 2 months. Thaw at room temperature and reheat before serving.
FAQs
Can I use canned peaches instead of fresh?
Yes, canned peaches work well. Just drain them thoroughly before cooking the filling.
Do I need to peel fresh peaches?
Peeling is recommended because it gives the filling a smoother texture.
Can I use frozen peaches?
Yes, frozen peaches can be used. Thaw and drain them first to remove excess moisture.
Why is my filling leaking out?
This can happen if the turnovers are overfilled or if the edges are not sealed tightly.
Can I make the turnovers ahead of time?
Yes, you can assemble them and refrigerate before baking.
What pastry works best for turnovers?
Puff pastry is commonly used because it creates a light, flaky texture.
Can I add a glaze on top?
Yes, a simple glaze made with powdered sugar and milk can be drizzled over the baked turnovers.
How do I keep the pastry crisp?
Reheating in the oven or air fryer helps restore the crisp texture.
Can I make these turnovers smaller?
Yes, simply cut the pastry into smaller squares and adjust the baking time slightly.
Are peach turnovers served warm or cold?
They are best served warm, but they can also be enjoyed at room temperature.
Conclusion
Peach Turnovers are a simple yet delicious pastry filled with sweet, juicy peaches and wrapped in flaky puff pastry. With their golden crust and fruity filling, they make a wonderful treat for breakfast, dessert, or a snack. Easy to prepare and endlessly customizable, these turnovers are a delightful way to enjoy the flavor of peaches in a comforting homemade pastry
Peach Turnovers are flaky puff pastry pastries filled with a sweet, juicy peach filling and baked until golden brown. This easy peach turnovers recipe uses simple ingredients and buttery puff pastry to create a delicious homemade treat perfect for breakfast, dessert, or a sweet snack.
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 peaches, peeled and diced
¼ cup granulated sugar
2 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt
1 egg
1 tablespoon milk
1 tablespoon coarse sugar (optional)
Instructions
Preheat the oven to 400°F (200°C) and 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, cinnamon, and salt.
Cook while stirring until the mixture thickens and becomes jam-like. Remove from heat and allow the filling to cool.
Roll out the puff pastry sheets on a lightly floured surface and cut them into 4 equal squares per sheet.
Place a spoonful of the cooled peach filling in the center of each square.
Fold each square diagonally to form a triangle and press the edges with a fork to seal.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the turnovers.
Sprinkle coarse sugar over the tops if desired.
Cut small slits on the top of each turnover to allow steam to escape.
Place turnovers on the prepared baking sheet and bake for 18–22 minutes, or until golden brown and puffed.
Allow them to cool slightly before serving.
Notes
Fresh, frozen, or canned peaches can be used; drain canned or thawed peaches well.Avoid overfilling the pastries to prevent leaks during baking.A simple glaze made with powdered sugar and milk can be drizzled on top after baking.Let the filling cool before assembling to keep the pastry from becoming soggy.
