Peach Turnovers
These Peach Turnovers deliver everything you want in a handheld pastry: a shatteringly crisp, golden exterior made from puff pastry, and a jammy, cinnamon-kissed peach center that oozes just enough when you bite in. The recipe is straightforward, works beautifully with fresh or frozen peaches, and comes together in under an hour.
Equipment
- Baking sheet - half-sheet size, 18x13 inches recommended
- Parchment paper
- Medium saucepan
- Wooden spoon - or silicone spatula
- Sharp chef's knife
- Cutting board
- Rolling Pin
- Pastry brush - silicone preferred
- Fork - for crimping edges
- Small mixing bowl - for egg wash
- Measuring cups
- Measuring spoons
- Cooling rack
Ingredients
- 2 sheets frozen puff pastry - about 17 oz or 480g, thawed
- 3 cups fresh peaches - about 4 medium peaches or 500g, peeled and diced into 1/2-inch pieces
- 3 tablespoons granulated sugar - 36g
- 1 tablespoon cornstarch - 8g
- 1 teaspoon fresh lemon juice - 5ml
- 1/2 teaspoon ground cinnamon - 1.5g
- 1/4 teaspoon ground nutmeg - 0.5g
- 1 teaspoon pure vanilla extract - 5ml
- 1 egg - for egg wash
- 1 tablespoon water - 15ml, for egg wash
- 2 tablespoons coarse sanding sugar - 24g, or turbinado sugar, for topping (optional but highly recommended)
Instructions
- Thaw puff pastry sheets in refrigerator overnight or on counter for 30-40 minutes until pliable but still cool.
- Prepare peaches by blanching, peeling, and dicing into 1/2-inch cubes. Combine with sugar, cornstarch, lemon juice, cinnamon, and nutmeg in a saucepan. Cook over medium heat for 5-7 minutes until thickened and glossy, then stir in vanilla and cool completely.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll each pastry sheet to a 12x12-inch square and cut into 4 equal squares (6x6 inches each). Keep pastry cool.
- Place 2-3 tablespoons of cooled peach filling in center of each square. Fold diagonally to form a triangle, press edges firmly, and crimp with a fork to seal.
- Whisk egg and water together for egg wash. Brush generously over each turnover and sprinkle with coarse sugar.
- Cut 2-3 small diagonal slits on top of each turnover to allow steam to escape.
- Bake for 18-22 minutes on center rack until deep golden brown and puffed, rotating pan halfway through.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to finish cooling. Serve warm or at room temperature.
Notes
- Keep pastry cold: Butter-based puff pastry layers best when the dough stays chilled right up until it goes in the oven. If dough becomes warm during assembly, refrigerate for 10-15 minutes before continuing.
- Cool filling completely: Hot or even warm filling will melt the fat in the puff pastry before it hits the oven, ruining the layers and leading to a greasy, flat result.
- Do not overfill: Aim for 2-3 tablespoons of filling per turnover. Overfilling makes sealing difficult and leads to burst seams.
- Double-seal edges: Finger-press first, then crimp with a fork. The fork crimps create a mechanical bond that holds even as the filling bubbles.
- Wipe seam edges clean: Any filling or juice on the edges will prevent the pastry from adhering. Use a dry finger or paper towel to clean edges before sealing.
- Vent the tops: Those small cuts allow steam to escape and prevent filling from bursting through the sides.
- Use frozen peaches: Thaw completely, drain excess liquid, and pat dry. You may want to add an extra 1/2 teaspoon cornstarch since frozen peaches release more moisture.
- Freeze for later: Assemble turnovers, freeze on parchment-lined baking sheet until solid, then transfer to freezer bag for up to 2 months. Bake from frozen at 400°F for 25-28 minutes.
- Reheat in oven: Place on a baking sheet at 350°F for 8-10 minutes to restore crispiness. Avoid microwaving as it makes the pastry soft and soggy.
- Make ahead: The filling can be made 2-3 days in advance and refrigerated until ready to assemble.