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These puff pastry peach turnovers are the quick and delicious dessert or breakfast that we all need in our lives. Flaky, buttery puff pastry is the perfect partner for sweet, juicy peaches and a tasty homemade glaze!
I have a slight homemade puff pastry turnover recipe obsession, but I won’t apologize for it.
What’s not to love about whipping up a quick batch of turnovers with delicious and flaky puff pastry? They only LOOK fancy, but are so easy that I can make these in my sleep.
When shopping for this recipe, grab a few extra boxes of puff pastry to stash in your freezer. From being the star of sweet to savory recipes, it will be the most versatile product in your kitchen. Check out all my puff pastry recipes to choose what to make next.
If you’re using fresh peaches, you can peel them or leave the peel on. I prefer them peeled, but that’s me. You can check out my tutorial on how to peel peaches if this is a new kitchen skill for you.
Fresh peaches, canned peaches, or even frozen peaches can be used for this recipe. If using canned peaches, drain the juice off of them before cooking.
Pro Tips/Recipe Notes
- Don’t overfill the puff pastry squares, or they’ll be difficult to seal. You should have the precise amount of filling you need, but if there’s any extra, you can pop it in the fridge and use it for ice cream or yogurt.
- For best results, let the peach filling cool a bit.
- You can skip the glaze if you’d like; another option is to sprinkle coarse sugar (like Turbinado) over the egg wash, which adds some sweetness and crisp texture to the exterior.
- Place the fully cooled puff pastry peach turnovers in an airtight container and store at room temperature for up to 2 days.
Prevent your screen from going dark
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Follow thawing times on the puff pastry box (anywhere from 20-120 minutes depending on the brand).
2 sheets puff pastry
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Peel peaches
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Melt the butter over medium-low heat in a heavy-bottomed saucepan or large skillet.
3 tbsp salted butter
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Add the peach slices, lemon juice, brown sugar, cinnamon, and vanilla extact, stirring often until the peaches are warmed, ~5-8 minutes.
2 1/4 cups peaches, 1 tsp lemon juice, 2 tbsp brown sugar, 2 tsp cinnamon, 1 tsp cornstarch, 1 tsp vanilla extract
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Pro tip: If you have time, allow the peach mixture to cool a bit so they don’t heat the puff pastry, making it hard to work with.
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Preheat the oven to 400˚F.
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On a lightly floured surface, carefully unfold each sheet of puff pastry.
1 tbsp all-purpose flour
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Using a floured rolling pin, gently roll out each sheet of pastry until it is about 12×12 inches.
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Cut the puff pastry into quarters. Pro tip: a pizza cutter makes this job easy.
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Whisk together the egg and milk and lightly brush on all edges of each of the pastry quarters.
1 egg, 1 tbsp whole milk
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Add 1/4-1/3 cup of cooked peaches into the middle of each of the portion of the puffed pastry.
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Fold one side of the puffed pastry to form a triangle, gently sealing the edges by pressing with your fingers.
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Press the edges with the flat part of fork tines and gently poke a few holes in the top of each pocket with the fork.
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If possible, refrigerate or freeze for 20-30 minutes.
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Bake at 400˚F for 10 minutes and then carefully remove the pan from the oven. Brush leftover egg wash over the tops of the puff pastry pockets.
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Return the pan to the oven and bake for an additional 10 minutes or until the tops are lightly golden brown.
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Make the glaze while the peach turnovers cool (for ~10 minutes) by whisking together powdered sugar, milk/cream, and vanilla extract.
3/4 cup powdered sugar, sifted, 1 tbsp whole milk or heavy cream, 1/2 tsp vanilla extract
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Drizzle the glaze over the top of the warm turnovers.
- If the peaches aren’t very juicy, you run the risk of them burning before they have softened in the pan. If you notice this, add water, 1 tbsp at a time to keep the peaches from burning.
- Instead of an egg, you can use water or heavy cream to seal the edges of the puff pastry, and for the wash on top.
Serving: 1turnoverCalories: 472kcalCarbohydrates: 50gProtein: 6gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 32mgSodium: 197mgPotassium: 111mgFiber: 2gSugar: 20gVitamin A: 194IUVitamin C: 2mgCalcium: 26mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
