Flaky Peach Turnovers

Take advantage of summer’s bounty of peaches with these flaky homemade Peach Turnovers. Stuffed with diced peaches and baked in a homemade flaky puff pastry, these  turnovers make for a perfect brunch or summer dessert. The secret to working with the homemade puff pastry is making sure your dough is cold. Don’t let the length of this recipe intimidate you-it’s completely worth it and really is easy if you take the time to keep everything very cold.

Make sure you have everything you need ready and work quickly when you start to work with the dough and assemble the turnovers. If the dough becomes too warm while you’re working with it, just return it to the freezer or refrigerator for a few minutes; cold dough is much easier to work with!

The peach filling is simple and lets the sweetness of the ripe peaches shine through. Diced peaches are sprinkled with sugar, cinnamon and nutmeg, then drained in a fine mesh strainer right before assembling. The reserved peach juice is then brushed over the turnover right before baking and then dusted with cinnamon and sugar. This recipe freezes beautifully so you can enjoy summer ripe peach turnovers in the middle of winter. Just fill, shape and freeze the unbaked turnovers. When you are ready to bake, proceed with step seven, pop in the oven and add a few minutes to the baking time. No need to thaw! :)

Flaky Peach Turnovers

Take advantage of summer’s bounty of peaches with these Peach Turnovers. Stuffed with diced peaches and baked in a homemade flaky puff pastry.

Yield: 9 (5 inch) turnovers

Prep Time: 1 hour and 30 minutes

Cook Time: 22 minutes


For the Puff Pastry:
2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon granulated sugar
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks) cold, cut into 1/4-inch cubes
6 tablespoons water ice
1 teaspoon lemon juice

For the Peach Filling:
1 pound peaches, pitted and diced small with the skins left on
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

For the Cinnamon Sugar Topping:
1/2 cup granulated sugar
2 teaspoons ground cinnamon


In the bowl of food processor fitted with steel blade, pulse to combine flour, sugar, and salt. Add one-quarter of the butter cubes and cut butter into flour until butter is in dime-sized pieces, about four 1-second pulses. Add remaining butter to coat cubes with flour, two 1-second pulses. Transfer mixture to medium bowl.
In a small bowl, combine ice water and lemon juice. Add 3 tablespoons liquid to flour and butter mixture and toss until just combined. Toss in remaining water, then turn dough out onto work surface and press it together with both hands. Using the heel of one hand braced against the work surface, drag a small portion of the dough forward in a short, brisk strokes. Repeat with the remaining dough portions. Gather the dough together with a bench scraper and repeat the process a second time. Press the dough into an 8 by 4-inch rectangle, wrap in plastic, and refrigerate at least 30 minutes.
Unwrap dough and place onto a lightly floured large piece of parchment paper and roll into a 15 by 10-inch rectangle. Fold the dough lengthwise into thirds. Starting from the narrow end, fold the dough into thirds. Press it to form a 6 by 5-inch rectangle. Repeat process. If dough is soft and sticky, wrap in plastic and refrigerate 30 minutes until workable, then repeat rolling and pressing. When second rolling and folding is complete, wrap dough in plastic and chill at least 30 minutes.
Unwrap dough and place on a large sheet of parchment paper lightly dusted with flour. Roll the dough to an 18-inch square that is slightly under 1/8 inch thick. Using a ruler and a pizza cutter, trim the dough to a 15-inch square. Make two incisions at 5-inch intervals on all four sides of the square. Line ruler up with incisions and cut the dough into nine 5-inch squares. Slide parchment and dough onto a large cookie sheet and refrigerate while making peach filling.
In a large bowl, combine diced peaches, sugar, cinnamon and nutmeg. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices.
To assemble the turnovers, working one piece of dough at a time, remove dough squares from refrigerator and set on work surface. Place 2 tablespoons peach filling in center of dough. Moisten two adjoining edges of dough square with finger dipped in reserved peach liquid, then fold top portion of dough over bottom, making sure to overlap the bottom portion by 1/8 inch. With a fork dipped in flour, press to seal and crimp the edges. Using wide metal spatula, transfer turnover to prepared baking sheet. Repeat process with remaining dough squares. Refrigerate 30 minutes or cover with plastic wrap and refrigerate up to 24 hours.
While turnovers are chilling, adjust oven rack to upper-middle position and heat oven to 375 degrees. Combine sugar and cinnamon in small bowl. Brush turnovers lightly with reserved peach liquid and sprinkle evenly with cinnamon sugar. Bake until golden brown, 18 to 22 minutes. Using wide metal spatula, transfer turnovers to wire rack to cool slightly before serving.

Recipe Notes:
If at any point during rolling the dough becomes sticky and difficult to work with, transfer it to a cookie sheet or cutting board, wrap it in plastic, and chill until it becomes workable.
The dough can be made through step 4, then wrapped tightly in plastic wrap and kept for up to 5 days in the refrigerator or 2 months in the freezer. Defrost frozen dough in the refrigerator 1 day before you plan to use it.
This recipe freezes beautifully so you can enjoy summer ripe peach turnovers in the middle of winter. Just fill, shape and freeze the unbaked turnovers. I like to wrap each turnover individually then place in a ziploc bag (nothing is worse than freezer burn!) When you are ready to bake, proceed with step seven, pop in the oven and add a few minutes to the baking time. No need to thaw!

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