white peach turnovers

Turnovers, hand pies, pop tarts… basically all the same name for a fruit mixture stuffed inside a puff pastry of some sort. Although I tend to think that turnovers are primarily triangular shaped, so that’s what I went with.

And this one, is no exception. Puff pastry with a fresh white peach filling and sprinkled with powdered sugar.

Perfect for breakfast, lunch, dinner or dessert.

Ingredients:

2 white peaches, pitted and chopped

1 1/2 Tbsp honey

1 Tbsp butter

1/2 tsp almond extract

2 tsp cornstarch

1/3 cup water

2 sheets puff pastry, thawed according to box instructions

1 egg

2 Tbsp water

Directions:

Place peaches, honey, almond extract, cornstarch, water, and butter in a saucepan and bring to boil. Once boiling, using a potato masher, macerate peaches until broken up. Reduce heat to simmer. Let simmer until thickened, about 5 - 10 minutes. Remove from heat and refrigerate until cold.

Preheat oven to 400.

Prepare two baking sheets with parchment paper.

Once puff pastry sheets have thawed, sprinkle with flour. Use a rolling pin to flatten and to make sure there are no holes or cracks. Cut each sheet into 12 triangles.

Place 6 triangles on each baking sheet. Place a couple of spoonful’s of peach mixture in the middle of each triangle. Use left over triangles to cover, pinching dough together, and then using a fork to go over each side, creating a crimped edge.

Whisk together egg and 2 Tbsp water.

Brush the tops of each turnover with egg wash, and using a knife cut 2 -3 slits in each top.

Place baking sheets in oven and bake for 15 - 18 minutes, until pastry has puffed up and turned golden brown.

Remove from oven and sift powder sugar over the top.