Using store bought puff pastry makes these peach turnovers easy to put together. The reward, a warm, flaky pocket of cinnamon-spiced peaches, is more than worth the effort.
- 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. 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. 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.
baking sheets, pastry brush