Easy Peach Turnovers

by Lana Stuart on April 4, 2014 · 8 comments

Easy Peach Turnovers

Don’t you just love puff pastry? All those layers of dough and butter that practically explode in the oven? I have yet to try making my own puff pastry though I have watched Julia Child do it over and over on old re-runs of The French Chef. I always think “if Julia could do it, I can too!” One of the reasons that I keep an Amazon Prime membership is that they have her old shows available for free viewing. Sometimes when I’m cooking, I’ll start a series of Julia Child shows running on the television. It’s my “background music” for the kitchen :-)

Until I have the time to try my own puff pastry, I’ll keep using the frozen kind. Unlike some pre-prepared foods, frozen puff pastry is really very good quality and a bargain if you consider the time it takes to make it from scratch. The only thing you have to remember is to put it in the fridge to defrost the night before you want to use it.

These Easy Peach Turnovers use frozen puff pastry with a cream cheese and peach preserve filling to create a delicious treat for breakfast or dessert. The prep time is minimal but the results are fantastic! And they’re not limited to just peach preserves. Use whatever you like. I particularly like apricot, pineapple, and cherry preserves.

Preheat the oven to 400 degrees.

Cream cheese mixture for peach turnovers

In a small bowl, combine the cream cheese, sugar, and vanilla. Mix well.

Egg wash for peach turnovers

In another small bowl, beat the egg with the half and half, cream, or milk.

Cut puff pastry into squares and brush with egg wash for Easy Peach Turnovers

Unfold the defrosted puff pastry and place on a very lightly floured surface. Roll lightly to flatten the sheet of pastry. Cut into four squares. Brush each pastry square with the egg mixture.

Add cream cheese and peach preserves for Easy Peach Turnovers

In the center of each pastry square, place 1/4 of the cream cheese mixture and 1 teaspoon of the peach preserves.

Fold squares to make triangles for Easy Peach Turnovers

Fold the squares over to form triangles.

Crimp the edges of Easy Peach Turnovers with a fork

Press the pastry together along the edges and then seal with the tines of a fork.

Easy Peach Turnovers ready for baking

Transfer the triangles to a baking sheet lined with parchment paper. Brush the tops of each triangle with the egg mixture. Prick the top of each turnover a few times with a fork.

Bake Easy Peach Turnovers until deeply golden brown

Bake for 18 minutes or until a deeply golden brown. Remove from the oven and transfer to a cooling rack.

Make glaze for Easy Peach Turnovers

When the pastries have completely cooled, make the glaze. Combine all ingredients in a small bowl. Stir until well mixed.

Drizzle turnovers with glaze

Drizzle over the cooled pastries.

Easy Peach Turnovers
 
Prep time
Cook time
Total time
 
Very quick and easy turnovers using frozen puff pastry.
Serves: 4 pastries
Ingredients
  • 2 oz. cream cheese, softened
  • 1 tblsp. sugar
  • ½ tsp. vanilla
  • 1 egg
  • 1 tblsp. half & half, cream, or milk
  • 1 sheet puff pastry, defrosted
  • 4 tsp. peach preserves
For the Glaze:
  • ½ cup powdered sugar
  • 1 tblsp. half & half, cream, or milk
  • ¼ tsp. vanilla
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a small bowl, combine the cream cheese, sugar, and vanilla. Mix well.
  3. In another small bowl, beat the egg with the half and half, cream, or milk.
  4. Unfold the defrosted puff pastry and place on a very lightly floured surface. Roll lightly to flatten the sheet of pastry. Cut into four squares. Brush each pastry square with the egg mixture.
  5. In the center of each pastry square, place ¼ of the cream cheese mixture and 1 teaspoon of the peach preserves.
  6. Fold the squares over to form triangles. Press the pastry together along the edges and then seal with the tines of a fork.
  7. Transfer the triangles to a baking sheet lined with parchment paper. Brush the tops of each triangle with the egg mixture. Prick the top of each turnover a few times with a fork.
  8. Bake for 18 minutes or until a deeply golden brown. Remove from the oven and transfer to a cooling rack.
  9. When the pastries have completely cooled, make the glaze. Combine all ingredients in a small bowl. Stir until well mixed. Drizzle over the cooled pastries.
Notes
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{ 8 comments… read them below or add one }

1 Kim Porter April 5, 2014 at 1:42 pm

I made these this morning and substituted raspberry jam…delicious! Paired with coffee and fresh strawberries, it was the perfect light breakfast. Thank you for sharing!

Reply

2 Lana Stuart April 5, 2014 at 9:34 pm

I’m so glad you enjoyed them, Kim! I really can’t think of any kind of jam that wouldn’t be delicious in these.

Reply

3 Pat April 5, 2014 at 9:35 pm

Ohhh, this does look good. :)

Reply

4 Lana Stuart April 6, 2014 at 11:27 am

They really are great, Pat. I hope you’ll give them a try!

Reply

5 Miss P April 6, 2014 at 8:16 pm

This looks like a deceptively easy way to serve an impressive dessert!

Miss P

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6 Nroma April 6, 2014 at 8:34 pm

Oh yum! I love peach. I would love to make these soon.

Reply

7 Kristen Duke April 6, 2014 at 11:35 pm

These look delicious!!

Reply

8 Terra April 8, 2014 at 4:02 pm

I am all about using the frozen puff pastry, especially with how long it takes to make the yummy treat! Your turnovers would be a perfect dessert for me tonight, they look sooooo good! Hugs, Terra

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