Published on May 29, 2024. Published by Megan
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Peach turnovers are light and flaky, buttery puff pastry turnovers filled with a warm cinnamon spiced peach cobbler filling. Top these peach puff pastry turnovers with a crunchy sugar coating and a light dusting of powdered sugar. They’re the perfect quick and easy breakfast or dessert.
Jump to:
- Why Should You Make This Recipe
- Ingredients
- How To Make
- How To Freeze and Store and Serve
- M’s Expert Tips
- FAQs
- Other Peach Recipes To Try
- Peach Turnovers Recipe
Why Should You Make This Recipe
After making my Blueberry Turnovers and Cherry Turnovers I just knew I needed to make more fruit filled turnovers for the blog. I am so excited to add this peach turnover recipe to the blog. I know you’ll love it because:
- You need a quick and decadent breakfast or dessert. Whether you are looking for a sweet and delicious way to end a meal or a need an easy breakfast idea, these puff pastry and peach filling turnovers are the perfect baked treat.
- Easy to make with layers of flavor. These peach pockets use just a handful of ingredients to make. All you have to do is assemble, bake and enjoy a peach cobbler like pastry for breakfast or dessert.
Ingredients
This easy and delicious old fashioned peach pastry recipe requires only a handful of ingredients to make. Here’s what you need.
- Peach Filling: Gather fresh or frozen peaches, sugar, light brown sugar, cornstarch, lemon juice, cinnamon and salt.
- Puff Pastry: Gather store bought or homemade puff pastry sheets, an egg and sugar for topping.
Substitutions
These peach pie turnovers are meant to be quick, easy and delicious. Here are my recommended substitutions for this recipe if you need them.
- Peaches: Feel free to use fresh, frozen or canned peaches. If you’d prefer to skip making the homemade peach filling, use your preferred peach pie filling.
- Sugar and Light Brown Sugar: This is used to sweeten the blueberries for the filling. Feel free to use your preferred non liquid sweetener.
- Cornstarch: This is used to thicken the peach filling. Feel free to use flour or arrowroot in place of the cornstarch.
- Lemon Juice: Lime juice would also be delicious.
- Cinnamon: This is for flavoring. Feel free to sub with your preferred ground spices.
- Puff Pastry Sheets: Feel free to use homemade puff pastry if you like. I love using store bought puff pastry sheets.
- Egg: This binds the sides of the puff pastry turnover together.
Variations
- Peach Jam and Fresh Peaches Turnovers: Rather than make a peach filling, use peach jam topped with 1 - 2 thinly sliced peaches. Prepare the puff pastry as written in the recipe. Spoon 1 tablespoon (15 ml) peach jam into the center. Top with 1 -2 thinly sliced peaches and a pinch of sugar. Prepare and bake the rest of the recipe as written.
- Peaches and Cream Cheese Turnovers: Mix 4 oz. cream cheese with 2 tablespoons (15 g) powdered sugar until well combined. Scoop 1 tablespoon cream cheese onto the puff pastry next to the peach filling. Follow the rest of the recipe as written.
- Peach Crescent Roll Turnovers: Rather than use puff pastry, use crescent roll dough. Unroll the dough to form a triangle shape. Spoon the filling on the widest part of the triangle. Gently roll into a crescent shape. Some filling will fall out. That’s fine! Bake about 2 - 3 inches apart for about 12 - 15 minutes.
- Peach Turnovers with Pie Crust: Swap the puff pastry dough for pie dough. To make the recipe as written, cut the pie crust dough into (8) roughly 4.75 inches x 5.25 inches rectangles. Spoon 1 tablespoon of peach filling into the center of the rectangle. Fold the edges together as written in the recipe. Seal the edges with a fork, brush the tops with egg wash and bake at 400 F for 18 - 20 minutes or until golden brown.
How To Make
Learn how to make peach turnovers in a few easy steps.
- Add the peeled and diced or thinly sliced peaches, sugar, light brown sugar, cornstarch, lemon juice, cinnamon and salt to a mixing bowl. Mix all the ingredients to ensure all the peaches are well coated. Allow the peach filling to sit at room temperature for 15 minutes. This method yields peaches that still have a bite after baking. For a peach cobbler like filling, bring the peach filling to a simmer over medium heat. Cook for 4 - 5 minutes until the peach sauce has thickened to a jam like consistency. Cool to room temperature. Make sure to pull the puff pastry to thaw at room temperature for about 30 - 45 minutes.
- Preheat the oven to 400 F (204 C). Line 2 large baking sheets with parchment paper. Unfold one sheet of puff pastry to form a rectangle. Cut the square of puff pastry into four smaller squares. Spoon 1 ½ - 2 tablespoons of peach filling into the center of the square. Lightly brush the edges of the puff pastry squares with the lightly beaten egg.
- Lift the lower right corner up to the upper left corner. Gently press the corners together. Press the edges of the puff pastry together so that a triangle forms. Using a fork, press the edges of the puff pastry together to seal the seam. Lightly brush the top of each peach turnover with the lightly beaten egg. Sprinkle some coarse sugar on top if you like.
- Bake the peach puff pastry turnovers for 18 - 22 minutes or until the pastries are a light golden brown color. Cool on the hot baking sheet for 3 - 5 minutes. Transfer to a cooling rack to cool to room temperature. Top with a dusting of powdered sugar.
How To Freeze and Store and Serve
- Store: Transfer any leftover peach puff pastry turnovers in an airtight container at room temperature for up to 2 - 3 days or in the fridge for up to one week.
- Freeze: These peach pie puff pastries can be frozen before or after baking. Make the turnovers through to sealing the seams of the pastries. Flash freeze the pastries on the baking sheet for 30 minutes. Wrap each pastry individually and store in a freezer proof and air tight container. Frozen turnovers can be baked straight from the freezer. Just make sure to add a couple more minutes to the baking time. To freeze baked turnovers, make and bake the pastry according to the recipe directions and cool completely. Wrap the frozen peach turnovers individually and store in the freezer for up to 3 months.
- Thaw: Transfer the baked pastries to the fridge to thaw overnight and reheat in the microwave or toaster oven until warmed through.
M’s Expert Tips
- Prepare the pastries on the baking sheet.This is the easiest way to ensure the pastries stay intact.
- Don’t overfill the puff pastry. 1 ½ - 2 tablespoons of blueberry filling is the perfect amount for these puff pastry turnovers. Any more filling will make it difficult to seal the seams of the puff pastry dough.
- Chill the turnovers. For the flakiest layers, chill the turnovers for about 15 - 20 minutes before baking them.
FAQs
How to keep my turnovers from getting soggy?
Make sure to use cornstarch in the filling. Seal the turnovers with an egg wash around the edges. Chill the pastries for about 15 - 30 minutes before baking.
How do you crisp soggy turnovers?
Rewarm the turnovers in the oven at 350 F (177 C) for 5 - 8 minutes.
Why did my turnovers leak?
This is the result of overfilling the turnovers. Brushing the egg wash around the edges of the puff pastry to help seal the seams. Should any filling leak out, it’s because there is too much filling in the turnover.
Is phyllo dough the same as puff pastry?
They are similar but not the same. Both are made from layers of dough. Puff pastry is laminated dough with a high fat content. Phyllo dough is made of mostly flour and water.
Other Peach Recipes To Try
- Peach Cobbler Pound Cake
- Peach Cobbler with Pie Crust
- Peach Ice Cream
If you try this Peach Turnovers recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Peach Turnovers Recipe
Megan
Peach turnovers are light and flaky, buttery puff pastry turnovers filled with a warm cinnamon spiced peach cobbler filling. Top these peach puff pastry turnovers with a crunchy sugar coating and a light dusting of powdered sugar. They’re the perfect quick and easy breakfast or dessert.
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Prep Time 15 minutes mins
Cook Time 18 minutes mins
Cooling Time 5 minutes mins
Total Time 38 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 8 servings
Equipment
1 large mixing bowl
2 baking sheets
2 sheets parchment paper
Ingredients
Peach Filling
- 1½ cups (210 g) fresh or frozen peaches, peeled and diced or thinly sliced
- 2 tablespoons (25 g) granulated sugar
- 2 tablespoons (25 g) light brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon (15 ml) lemon juice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Peach Turnovers
- 1 box puff pastry (2 sheets)
- 1 egg, lightly beaten
- 2 - 3 tablespoons (25 - 38 g) sugar for topping
Instructions
Peel and dice (½ inch cubes) or slice ( ¼ inch slices) fresh peaches. If using frozen peaches, make sure to thaw them to room temperature before using in the filling.
1½ cups (210 g) fresh or frozen peaches, peeled and diced or thinly sliced
Add the peeled and diced or thinly sliced peaches, sugar, light brown sugar, cornstarch, lemon juice, cinnamon and salt to a mixing bowl. Mix all the ingredients to ensure all the peaches are well coated. Allow the peach filling to sit at room temperature for 15 minutes. This method yields peaches that still have a bite after baking.
Make sure to pull the puff pastry to thaw at room temperature for about 30 - 45 minutes.
2 tablespoons (25 g) granulated sugar, 2 tablespoons (25 g) light brown sugar, 1 tablespoon cornstarch, 1 tablespoon (15 ml) lemon juice, ½ teaspoon cinnamon, ¼ teaspoon salt
Preheat the oven to 400 F (204 C). Line 2 large baking sheets with parchment paper. Unfold one sheet of puff pastry to form a square. Cut the "sheet" of puff pastry into four smaller squares.
1 box puff pastry (2 sheets)
Spoon 1 ½ - 2 tablespoons of peach filling in the center of the square. Repeat adding the filling into each of the remaining squares.
Lightly brush the edges of the puff pastry squares with the lightly beaten egg. Reserve the rest of the lightly beaten egg to brush across the top of the turnover pastries before baking.
1 egg, lightly beaten
Lift the lower right corner up to the upper left corner. Gently press the corners together. Press the edges of the puff pastry together so that a triangle forms. It’s ok if some filling comes out. Simply wipe away any filling that comes out.
Using a fork, press the edges of the puff pastry together to seal the seam.
Lightly brush the top of each peach turnover with the lightly beaten egg. Sprinkle some coarse sugar on top if you like.
If the turnovers have gotten a bit warm or sticky, transfer the baking sheet into the fridge to chill for 15 - 20 minutes. Chilling helps the puff pastry dough puff up really beautifully.
2 - 3 tablespoons (25 - 38 g) sugar for topping
Bake the peach puff pastry turnovers for 18 - 22 minutes or until the pastries are a light golden brown color.
Cool on the hot baking sheet for 3 - 5 minutes. Transfer to a cooling rack to cool to room temperature.Top with a dusting of powdered sugar.
Notes
Peach Cobbler Filling: For a peach cobbler like filling, bring the peach filling to a simmer over medium heat. Once the peachess reach a simmer, cook for 4 - 5 or until the peach sauce has thickened to a jam like consistency. There will be lumps of peaches throughout. Transfer the filling to a heat safe bowl and cool to room temperature. Making the peach sauce takes about 15 - 20 minutes, with another 20 - 30 minutes to cool to room temperature.
Store: Transfer any leftover peach puff pastry turnovers in an airtight container at room temperature for up to 2 - 3 days or in the fridge for up to one week.
See Variations section of the blog post to make these peach turnovers using crescent roll dough, with pie dough or with a peach jam filling.
Keyword Peach Puff Pastry, Peach Turnovers, Peach Turnovers Recipe
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