Imagine a dessert that perfectly encapsulates summer: sweet, juicy peaches lightly spiced with cinnamon and nutmeg, all wrapped in a shatteringly flaky, buttery puff pastry crust. That’s exactly what these Peach Turnovers deliver. By using store-bought puff pastry, they come together with minimal effort, making them an impressive yet simple treat for breakfast, brunch, or dessert.
The filling caramelizes slightly as it bakes, creating a tender, fragrant peach center that contrasts beautifully with the crisp, golden pastry. Finished with a simple glaze or dusting of sugar, they’re as beautiful to look at as they are delicious to eat.
The Science of the Flaky Pocket
The magic of the turnover’s texture lies entirely in the puff pastry. This dough is a masterpiece of laminated layers, where butter is repeatedly folded into the dough. When baked, the water in the butter layers turns to steam, forcefully pushing the dough layers apart to create hundreds of crisp, airy flakes.
The key to success is keeping the pastry cold until it hits the oven, ensuring the butter doesn’t melt prematurely. The peach filling is thickened with cornstarch, which gelatinizes during baking, absorbing the fruit’s juices and preventing a soggy bottom. The sugar in the filling not only sweetens but also caramelizes at the edges, adding depth of flavor and creating a beautiful, glossy glaze within the pocket.
Ingredients
For the Filling:
- 2 cups (about 300g) fresh peaches, peeled and diced into ½-inch pieces
- ¼ cup (50g) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of ground nutmeg or ginger (optional)
For the Turnovers:
- 1 sheet (about 8 oz) frozen puff pastry, thawed but cold
- All-purpose flour, for dusting
- 1 egg, beaten with 1 tsp water (egg wash)
- Coarse sugar or additional granulated sugar, for sprinkling
For the Glaze (Optional):
- ½ cup (60g) powdered sugar
- 1-2 teaspoons milk or cream
- ¼ teaspoon vanilla extract
Instructions
1. The Prepared Peach Filling: In a medium bowl, gently toss the diced peaches with sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg (if using) until evenly coated. Let sit for 10-15 minutes to allow the peaches to release some juices.
2. The Rolled & Cut Puff Pastry: On a lightly floured surface, roll the thawed puff pastry sheet into a 10-inch square. Use a sharp knife or pizza cutter to cut the square into four equal smaller squares.
3. The Filled Pastry Squares: Place the pastry squares on a parchment-lined baking sheet. Spoon a generous portion of the peach filling (about 2-3 tablespoons) onto the center of each square, leaving a ½-inch border clear on all sides.
4. The Folded & Sealed Turnovers: Brush the exposed edges of each square lightly with egg wash. Fold one corner over the filling to meet the opposite corner, creating a triangle. Press the edges firmly with a fork to seal completely.
5. The Egg-Washed & Scored Turnovers: Brush the tops of the sealed turnovers with the remaining egg wash. Sprinkle generously with coarse sugar. Use a sharp knife to cut 2-3 small slits in the top of each turnover to allow steam to escape.
6. The Baked, Golden Turnovers: Bake at 400°F (200°C) for 18-22 minutes, until the turnovers are puffed and deeply golden brown all over. Some peach juices may bubble out of the vents.
7. The Cooled Turnovers Before Glazing: Transfer the turnovers to a wire rack to cool for at least 15-20 minutes. The filling will be extremely hot. They will deflate slightly as they cool.
8. The Glazed & Finished Turnovers: If desired, whisk together the powdered sugar, milk, and vanilla to make a thin glaze. Drizzle over the cooled turnovers. Serve warm or at room temperature.
Pro-Tips for Turnover Success
- Keep Pastry Cold: Work quickly and return the filled turnovers to the fridge for 10 minutes before baking if your kitchen is warm. Cold pastry equals maximum puff.
- Don’t Overfill: Too much filling will cause the turnovers to burst open during baking. Stick to 2-3 tablespoons per square.
- Seal Tightly: A good seal with the fork prevents the filling from leaking. Ensure no peach pieces are caught in the seam.
- Cut Steam Vents: This is non-negotiable. Without vents, steam pressure can cause messy blowouts on the sides.
- Use a Parchment-Lined Sheet: The sugary filling can caramelize and stick to an unlined pan.
- Let Cool Before Eating: The fruit filling becomes lava-hot in the oven. Allow ample time to cool to avoid burns.
- Make Ahead: Assemble the turnovers (up through step 5), freeze them on the baking sheet, then transfer to a bag. Bake from frozen, adding 3-5 minutes to the bake time.
- Fruit Variations: This recipe works beautifully with apples, berries, or cherries. Adjust sugar and cornstarch based on fruit sweetness and juiciness.
- Serving: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat.
These Peach Turnovers are a simple yet stunning way to celebrate summer’s finest fruit.
