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Fresh peaches are a fickle fruit. We’ve been waiting for these things to become ripe on the tree ever since they started blooming and within a couple days they went from unripe to holy moly, we have to use them now! Such is life, I suppose.
So I’m busily trying to come up with all the peach recipes I can muster because those delicious fruits are not going to go to waste on my watch!
This recipe for fresh peach turnovers were kind of a fluke. I had pie pastry in the fridge that I needed to use, so I put together a bunch of ingredients and made magic happen. These flaky pastries are filled to the brim with tasty fresh peach goodness and are super easy to make! The hardest part is sealing up the dough without having any of the insides leak out (which, give it up – it’s not going to happen – just embrace the mess).
Try the recipe below!
Fresh Peach Turnovers
These flaky pastries are filled to the brim with tasty fresh peach goodness and are super easy to make! The hardest part is sealing up the dough without having any of the insides leak out (which, give it up – it’s not going to happen – just embrace the mess).
- 2 sheets refrigerated pie pastry
Filling
- 2 Tbsp unsalted butter (cubed)
- 1 1/2 cups peeled and diced peaches
- 3 Tbsp sugar
- pinch of salt
- 1/2 tsp cornstarch
- 2 tsp water
- 1 small peach (thinly sliced)
- 2 Tbsp sugar
Topping
- 1 Tbsp cream
- 2 tsp sugar
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For the filling, combine butter, diced peaches, 3 tablespoons sugar, and salt in a medium saucepan. Cook over medium high heat, stirring frequently, until butter is melted and juices are bubbling. Reduce heat and simmer for 15 to 20 minutes, stirring frequently, until fruit has softened. Whisk together cornstarch in water and add to saucepan. Simmer for 1 to 2 minutes, until mixture has thickened. Transfer to a bowl and chill until ready to use.
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Line two baking sheets with parchment paper. Cut the pie pastry into 4 pieces (pie shaped). Repeat with second disc of dough and preheat oven to 400°F.
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Working with 1 dough at a time, place two teaspoons of peach filling in the center of the triangle. Top with 1 or 2 peach slices and sprinkle with sugar. Brush edges of pastry lightly with water and fold over at a diagonal to form a triangle. Seal the edges of each turnover by crimping with a fork and vent tops with a sharp knife. Chill assembled turnovers in the refrigerator for 10 minutes.
- Just before baking, brush turnovers with cream and sprinkle with sugar. Bake for 26 to 30 minutes, until golden brown. Cool turnovers on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
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