Peach Turnovers

Introduction

Alright, folks, let’s talk about peach turnovers—those golden, flaky, fruit-filled pockets of pure joy! Whether you’re craving a sweet snack, a simple dessert, or a crowd-pleasing treat, this recipe is about to become your new best friend.

I’ve been obsessed with these turnovers ever since I bit into my first one as a kid. My grandma used to make them with fresh peaches from the farmer’s market, and let me tell you—those were next-level good. Now, I’m bringing you a version that’s just as delicious but way easier to make. Because let’s be real—sometimes, you just want a shortcut to happiness!

Reasons You’ll Love This Recipe

• Super Easy – Thanks to store-bought puff pastry, no need to fuss with homemade dough.
• Peach-Loaded Goodness – Sweet, juicy, cinnamon-spiced peaches wrapped in golden, flaky pastry.
• Versatile – Perfect for breakfast, a snack, or dessert (or hey, even lunch—I won’t judge).
• Make-Ahead Friendly – Bake ‘em fresh or freeze for later.

What Makes a Good Peach Turnover?

A truly great peach turnover comes down to a few key factors:

• Flaky, Buttery Pastry – The crisp layers should shatter in your mouth.
• Just the Right Sweetness – You want to taste peach, not just sugar!
• Perfect Filling-to-Pastry Ratio – Nobody wants a turnover that’s all pastry and no fruit.
• Golden Brown & Glossy – Because we eat with our eyes first, right?

The History of Peach Turnovers

Turnovers have been around forever—like, we’re talking centuries. The concept of stuffing dough with fruit and baking it up crispy has roots in everything from British pasties to French chaussons. But peach turnovers? Oh, they have a special place in Southern cuisine, thanks to those juicy Georgia peaches!

Back in the day, farmers needed quick, portable snacks (aka: no forks required). Enter: turnovers. Simple, delicious, and easy to eat on the go—turnovers were the OG hand pies before pop tarts even existed.

Ingredients

Alright, let’s get down to the good stuff. Here’s what you’ll need:

The Turnovers:

• 2 sheets puff pastry, thawed
• 2 cups fresh peaches, peeled and sliced (or canned, drained)
• ¼ cup granulated sugar
• 1 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 tbsp cornstarch (to thicken that juicy goodness)
• ½ tsp vanilla extract
• ¼ tsp salt

The Egg Wash:

• 1 large egg
• 1 tbsp milk or water

The Glaze (Optional, But Highly Recommended!):

• ¾ cup powdered sugar
• 1-2 tbsp milk
• ½ tsp vanilla extract

Equipment

• Large mixing bowl
• Rolling pin (if needed)
• Pastry brush
• Sharp knife (for cutting slits)
• Baking sheet
• Parchment paper

Instructions (Step-By-Step)

1: Preheat That Oven!

Fire up your oven to 400°F (200°C). Line a baking sheet with parchment paper so nothing sticks.

2: Make the Filling

In a large bowl, toss your peaches with sugar, cinnamon, cornstarch, vanilla, and salt. Give it a good stir until everything is well coated. Let it sit for 5-10 minutes—this helps the flavors meld together.

3: Assemble the Turnovers

• Roll out your puff pastry into a 12-inch square (if it’s not pre-cut).
• Slice it into four equal squares.
• Spoon 2 tablespoons of filling onto the center of each square.
• Brush the edges with egg wash, then fold into a triangle.
• Press the edges down with a fork to seal everything inside.

4: Bake Until Golden

• Arrange the turnovers on the prepared baking sheet.
• Brush the tops with the remaining egg wash for that gorgeous shine.
• Cut three small slits on top (so steam can escape).
• Bake for 20-22 minutes, until golden brown and puffed up.

5: Drizzle on the Glaze

Whisk together powdered sugar, milk, and vanilla until smooth. Once the turnovers cool slightly, drizzle that liquid gold all over the tops.

How to Tell When Peach Turnovers Are Done

• Golden brown, crispy edges?
• Puffed-up pastry with visible layers?
• Juices bubbling through the slits?

Variations & Toppings

One of the best things about peach turnovers is how versatile they are. Whether you want to tweak the filling, switch up the toppings, or experiment with different flavor combinations, there’s a way to customize these turnovers to fit your personal taste. Below are some fun and delicious variations to try, along with topping ideas to take them to the next level!

Flavor Variations

• Apple Cinnamon Turnovers – If you love the cozy flavors of apple pie, swap the peaches for diced apples and add a sprinkle of nutmeg along with the cinnamon. The result? A warm, spiced turnover that tastes like fall in every bite!
• Berry Medley Turnovers – Want a burst of tartness to balance out the sweetness? Replace the peaches with a mix of raspberries, blackberries, and blueberries. You can also add a touch of lemon zest for an extra pop of freshness.
• Caramelized Peach Turnovers – For a richer, deeper flavor, cook the peaches in a pan with brown sugar and butter before filling the turnovers. This gives them a caramel-like, almost candied taste that’s absolutely addictive.
• Cream Cheese Peach Turnovers – Add a layer of sweetened cream cheese under the peach filling for a creamy, tangy contrast. It makes the turnovers taste like a cross between a Danish pastry and a classic turnover!
• Nutty Peach Turnovers – Love a little crunch? Toss some chopped pecans, walnuts, or almonds into the peach filling. The nuts add a toasty, buttery flavor that pairs beautifully with the soft, juicy fruit.

Topping Ideas

• Powdered Sugar Dusting – A light sprinkle of powdered sugar adds a bakery-style touch and a little extra sweetness. Simple, classic, and always a winner!
• Vanilla Glaze Drizzle – If you love a glossy, sweet finish, whisk up a quick glaze with powdered sugar, vanilla, and milk. Drizzle it over the turnovers while they’re still warm for a beautiful, professional look.
• Cinnamon Sugar Sprinkle – Mix cinnamon and sugar together, then sprinkle it over the turnovers right before baking. This creates a slightly crunchy, caramelized topping that enhances the warm, spiced peach flavor.
• Toasted Almonds or Pecans – For a bit of crunch and nuttiness, sprinkle slivered almonds or chopped pecans on top after baking. The contrast between the crisp pastry and the nuts is absolutely divine.
• Ice Cream Pairing – Okay, this isn’t technically a topping, but serving warm turnovers with a scoop of vanilla ice cream? Next level. The cold, creamy ice cream melting over the hot, flaky pastry is pure heaven.

Nutritional Insights

While peach turnovers are undeniably indulgent, they do offer some surprising nutritional benefits—especially if you make a few smart swaps!

Peaches themselves are packed with vitamin C, fiber, and antioxidants, making them a great fruit to include in your diet. They support digestion, boost your immune system, and provide a natural sweetness without the need for excessive added sugar. If you use fresh peaches instead of canned ones, you’ll get even more nutrients without any added syrups.

Puff pastry, on the other hand, is definitely not a health food—it’s made with butter, flour, and lots of layers of fat, which gives it that signature flakiness. But hey, we’re all about balance here! If you want a slightly healthier alternative, you can experiment with whole wheat puff pastry or phyllo dough, which is lower in fat and calories.

Each turnover clocks in at around 404 calories, with most of those coming from carbs and fat. If you’re looking to lighten things up a bit, consider reducing the sugar in the filling, using a lighter glaze, or even air-frying the turnovers instead of baking them in the oven.

Pro Tips & Tricks for Peach Turnovers

Making perfect peach turnovers isn’t rocket science, but a few key tips can make a huge difference in the final result. Here are some insider tricks to ensure your turnovers turn out golden, crispy, and downright delicious every time.

1. Keep Your Puff Pastry Cold

Puff pastry needs to stay chilled to achieve that perfect, flaky texture. If the pastry gets too warm while you’re working with it, the butter melts into the dough instead of creating distinct layers. If your pastry feels soft or sticky, pop it in the fridge for 10-15 minutes before continuing.

2. Don’t Overfill the Turnovers

As tempting as it is to stuff as much peachy goodness as possible into each turnover, too much filling will cause leaks. When the fruit juices start bubbling, they can ooze out and make the pastry soggy. Stick to 2-3 tablespoons of filling per turnover to keep things neat.

3. Use an Egg Wash for That Golden Glow

Brushing your turnovers with a beaten egg + a splash of milk before baking gives them a beautifully shiny, golden-brown finish. It also helps seal the edges so they don’t pop open in the oven.

4. Cut Small Slits for Steam Release

Ever had a turnover explode in the oven? That happens when steam builds up inside with nowhere to go. A couple of small slits on top let the steam escape, preventing messy blowouts.

5. Bake on Parchment Paper for Easy Cleanup

Fruit fillings love to bubble over while baking, and nobody wants to scrub burnt sugar off a baking sheet. Lining your tray with parchment paper makes cleanup a breeze.

My Take on Peach Turnovers

Let me tell you—peach turnovers have a special place in my heart. I grew up eating them during the summer when fresh peaches were in season, and every time I make them now, I get a wave of nostalgia. There’s just something about that warm, buttery pastry and sweet, spiced peaches that feels like home.

Back in the day, I used to think turnovers were complicated to make. I’d watch my grandma roll out dough from scratch, and while I loved eating them, I wasn’t about that life when it came to actually making them myself. Fast forward a few years, and I discovered the magic of store-bought puff pastry—game-changer.

Now, I make these turnovers all the time because they’re so easy and always a hit. Whether I’m serving them at brunch, packing them for a picnic, or just treating myself with a hot cup of tea, they never disappoint.

Storage & Health Tips

If you somehow end up with leftovers (which, let’s be real, is rare), here’s how to keep your turnovers fresh:

Refrigeration

Store cooled turnovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for 5-7 minutes to crisp them up again.

Freezing

Want to make a big batch ahead of time? Freeze unbaked turnovers on a baking sheet until solid, then transfer them to a zip-top bag. When you’re ready to bake, just pop them in the oven—no need to thaw!

Healthier Tweaks

• Use whole wheat puff pastry for extra fiber.
• Swap regular sugar for honey or coconut sugar.
• Reduce the sugar in the filling if your peaches are naturally sweet.

FAQs About Peach Turnovers

Can I Use Canned Peaches Instead of Fresh?

Yes! Just make sure to drain them really well so they don’t make the pastry soggy.

Why Did My Turnovers Leak?

You might have overfilled them or not sealed the edges properly. Try pressing the edges with a fork and making sure they’re firmly sealed.

Can I Air-Fry These Instead of Baking?

Totally! Preheat your air fryer to 375°F (190°C) and cook for 10-12 minutes, flipping halfway through for even browning.

What’s the Best Way to Reheat Leftover Turnovers?

The oven is best for crispiness—350°F for 5-7 minutes. The microwave works, but the pastry won’t be as flaky.

Before You Go…

If you made these Peach Turnovers, let me know how they turned out! And check out my Chocolate Lava Cake—it’s just as easy and totally delicious.

Happy baking!

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