Why This Recipe Works
- Store-bought puff pastry saves time and effort, making these turnovers easy to assemble and bake in the morning.
- Sugar, cinnamon, and lemon juice amplify the natural sweetness of the peaches.
- Briefly macerating the diced peach softens it and draws out moisture, resulting in a juicy filling and tender chunks of fruit.
Maybe it's because I grew up around a lot of spanakopita, but I like eating things that come in self-contained, triangular pouches of dough. After all, you never know when the house is going to burn down, and it's comforting to know that you can still take your meal on the run.
I often make savory pockets with phyllo dough and individually sized fruit pies with a butter crust, but for easy morning baking, there is just no beating store-bought puff pastry. I like to throw together the filling to rest while I enjoy my first cup of coffee. By the time I'm done, they're ready for a quick assembly and a bake in the oven.
The interior of these pies is really all about the fruit, though a mixture of brown and white sugar, cinnamon, and lemon juice helps augment their natural sweetness. There's nothing quite like picking up a warm pocket, biting through the flaky dough, and exposing a pocket of warm, juicy, cinnamon-y peaches. Take it to go and I promise you'll be the most envied person on your morning commute.
Easy Peach Turnovers Recipe
These warm, flaky pastries, filled with cinnamon-spiced peaches, are good for breakfast or dessert.
2 cups diced peaches, from about 2 large peaches
2 teaspoons brown sugar
4 teaspoons sugar, divided
2 teaspoons instant tapioca
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon juice from 1 lemon
1 (17.3 ounce) package puff pastry
1 egg, lightly beaten with 1 teaspoon water
Adjust oven racks to upper and lower middle positions. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium bowl, combine diced peaches, brown sugar, 2 teaspoons sugar, tapioca, salt, cinnamon, and lemon juice. Let stand 10 minutes.
Unfold puff pastry sheets onto a clean work surface. Cut each sheet of pastry into four rectangles.
Top one half of each rectangle with peach filling. Fold the pastry over the filling to form a triangle, pressing out excess air. Use your fingers or a fork to press and seal the pastry together. Tansfer to a lined baking sheet and repeat with remaining squares. Brush each turnover with egg wash and then sprinkle with remaining sugar. Use a knife to make three 1-inch slits on the top of each pastry. Bake turnovers until golden, about 15 minutes. Serve warm.
Two rimmed baking sheets, pastry brush
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 2g||6%|
|Total Sugars 7g|
|Vitamin C 3mg||15%|
|*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.|