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As a kid, visits to my grandmother’s house meant early morning fishing, late night Disney movies, and long afternoons spent picking fresh peaches off her sister’s trees. I have a strong connection to this tart fruit and love creating easy, delicious ways to enjoy fresh peaches all summer long.
One of my current favorites is this easy recipe for peach turnovers. Peach preserves and sliced peaches are stuffed into store-bought puff pastry to create the turnovers, which are then topped with an optional vanilla glaze. The sweet preserves pair beautifully with the fresh peaches and the flaky, buttery pastry for an unforgettable breakfast or dessert.
Key Ingredients
- Fresh peaches: There is a time and a place for canned peaches, but these peach puff pastry turnovers work best with a ripe, fresh peach. Frozen peaches are the best alternative when fresh peaches are out of season.
- Puff pastry: I’m a strong believer in store-bought puff pastry. Making the buttery, layered pastry from scratch is a three-day process with a lot of skilled steps, so I always keep my freezer stocked with a few sheets of Pepperidge Farm Frozen Puff Pastry.
- Peach preserves: These peach turnovers only require one other ingredient: peach preserves. My preferred brand is Bonne Maman because it has the perfect balance of sweet and tart flavor with a rich, gooey texture and small chunks of peaches.
Simply Recipes / Jessica Furniss
Tips for Making Peach Turnovers
- Measure the dough: This recipe doesn’t have to be perfect to be delicious, but if you want the turnovers to be as even as possible, measure out the pastry before cutting. Simply roll over the perforated lines from the folds (they won’t disappear completely, we just want to make sure there aren’t tears), then measure into a square that’s 9×9 inches. From there, you’ll use a sharp knife to slice this large square into smaller squares that’ll then be folded into triangles to form the turnovers. While measuring the dough isn’t necessary, doing so will give you more precise and uniform turnovers.
- Chill separately: Slide the parchment paper with the turnovers onto a cutting board or plate, not the baking sheets you’ll be baking on, to chill in the fridge. If the pans are cold, it will take the bottoms of the turnovers longer to cook, which may burn the tops.
- Leave the peels on or off: I really enjoy the flavor and texture of peach peels, but if you’re not a fan of the fuzzy exterior, you can definitely peel the peaches before slicing. Either method will give you a great peach pastry.
Serving Suggestions
I love serving these peach turnovers simply with the vanilla glaze, but they are also really good served with vanilla ice cream.
Simply Recipes / Jessica Furniss
More Recipes for Peak Peach Season
To thaw the puff pastry, remove it from the freezer and allow it to thaw in its package at room temperature until it unfolds easily, 40 to 45 minutes. It needs to be soft enough to roll, but still very cold. Some brands may take more or less time than others, so be sure to check the puff pastry periodically as it thaws. Or, pop the box in the fridge the day before you want to bake and let the pastry thaw in the refrigerator overnight.
Cook Mode
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For the turnovers
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1 (17.3-ounce) package store-bought puff pastry (2 sheets), thawed
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1 medium fresh peach, peeled if desired
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1/4 cup peach preserves
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1 egg beaten with 1/2 teaspoon water for egg wash, optional
For the optional vanilla glaze
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1/2 cup powdered sugar
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1 1/2 teaspoons water
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1/2 teaspoon vanilla extract
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Preheat the oven to 450°F.
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Dice the peach:
Meanwhile, pit the peach and dice it into small pieces (about 1/2-inch cubes).
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Roll and cut the pastry:
Unfold the first sheet of thawed pastry and use a rolling pin to gently roll over any perforations or indentations. Use your fingers to gently seal any torn spots. Roll the pastry into a square shape, about 9×9 inches, then use a very sharp knife to cut the pastry sheet into 4 equal squares. Repeat with the second sheet of pastry.
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Assemble the turnovers:
Divide the diced peaches evenly between the 8 squares of pastry, placing them in the middle of each piece. Top the peaches in each pastry with 1/2 tablespoon of peach preserves. Fold each piece of pastry over the filling to form a triangle, gently pressing the edges together with your fingers. Then, use a fork to seal the edges.
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Chill:
Line a cutting board or large plate with parchment paper and transfer the shaped turnovers to it. Chill the turnovers in the refrigerator for 10 minutes. This allows the butter to get nice and cold again, which creates a flaky pastry.
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Egg wash (optional) and bake:
Slide the parchment with the chilled turnovers onto a large baking sheet. Brush the egg wash onto the tops of the turnovers, if desired. Use a sharp knife to cut two small slits into the top of each of the pastries.
Bake the turnovers until golden brown, about 20 minutes.
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Glaze (optional) and serve:
Allow the turnovers to cool for at least 10 minutes. Meanwhile, if desired, make the vanilla glaze: In a small bowl, whisk together the powdered sugar, water, and vanilla. Drizzle the turnovers with the vanilla glaze, if using, and enjoy.
Store any leftover turnovers in an airtight container on the counter for 2 days or in a single layer in a zip-top bag in the freezer for up to 2 months. To reheat, place the thawed turnovers onto a wire rack set in a baking sheet and bake at 200ºF until heated through, keeping an eye on them to ensure the pastry doesn’t overcook.
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| Nutrition Facts (per serving) | |
|---|---|
| 378 | Calories |
| 24g | Fat |
| 37g | Carbs |
| 5g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 to 8 |
|
| Amount per serving | |
| Calories | 378 |
| % Daily Value* | |
| 24g | 30% |
| Saturated Fat 3g | 17% |
| 0mg | 0% |
| 159mg | 7% |
| 37g | 13% |
| Dietary Fiber 1g | 5% |
| Total Sugars 7g | |
| 5g | |
| Vitamin C 2mg | 11% |
| Calcium 9mg | 1% |
| Iron 2mg | 9% |
| Potassium 81mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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