Quick and easy peach turnovers

Need a quick and easy dessert recipe this summer? Using fresh peaches and frozen puff pastry dough, you can create a delicious, portable dessert in minutes.

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t Stone fruit season is one of the best parts of summer. Our local farmers market overflows with sweet, juicy peaches, nectarines, apricots and plums, with every variety and cross-breed in-between.

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t My husband is obsessed with fruit. He, like many native Californians, grew up with a variety of fruit trees right in his backyard. Of those, peaches, and peach cobbler, give him the warm fuzzies.

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t Making his beloved cobbler this year proved slightly problematic. Besides having two kids under 18 months old limiting my baking time, we don’t need a whole pan of cobbler in the fridge as we shape up for our trip to the Bahamas in a couple months.

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t The humble peach turnover was the perfect solution, which hardly compromised the peachy goodness. I adapted two recipes to come up with what I think might be the perfect peach turnover: quick, easy, delicious and sensibly portioned.

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t The golden brown, slightly salty crust pairs perfectly with the very sweet white peaches with just a hint of spice from the cardamom and nutmeg.

t Go make these right away, and please let me know how yours turned out.

Quick and easy peach turnovers

Ingredients:

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  • 1 package frozen puff pastry dough
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  • 4-5 ripe peaches, pitted, peeled and sliced thinly (I prefer white peaches)
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  • 1/2 cup sugar, divided
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  • 1 tablespoon all-purpose flour
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  • 1 teaspoon fresh lemon juice
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  • egg wash (1 egg mixed with 1 teaspoon water)
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  • 1/8 teaspoon cardamom (optional)
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  • 1/4 teaspoon nutmeg (optional)

t For the glaze:

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  • 1/2 cup powdered sugar
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  • 1 tablespoon milk
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  • 1/4 teaspoon vanilla

Directions:

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  1. Take the puff pastry sheets out of the freezer and let thaw overnight in the refrigerator, or on your counter, per package instructions.
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  3. Preheat oven to 425 degrees F.
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  5. While the pastry is thawing, peel, pit, and thinly slice your peaches. Mix the sliced peaches with 1/4 cup sugar, lemon juice, flour and cardamom. Set aside.
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  7. Mix the remaining 1/4 cup of sugar and nutmeg. Sprinkle half of the sugar mixture onto each of the two pastry sheets and roll them gently with a rolling pin to incorporate the sugar and nutmeg. Cut each sheet into four squares.
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  9. Place about a quarter of a cup of the peach mixture in the middle of each of the squares of pastry.Fold the pastry over from corner to corner and seal the edges with the tines of a fork.
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  11. Bake in the preheated oven for about 10-12 minutes, until golden brown. Remove to a cooling rack. Makes 8 servings.

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