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.
In a small bowl, combine the cream cheese, sugar, and vanilla. Mix well.
In another small bowl, beat the egg with the half and half, cream, or milk.
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.
In the center of each pastry square, place 1/4 of the cream cheese mixture and 1 teaspoon of the peach preserves.
Fold the squares over to form triangles.
Press the pastry together along the edges and then seal with the tines of a fork.
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 for 18 minutes or until a deeply golden brown. Remove from the oven and transfer to a cooling rack.
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.
More turnover recipes you might enjoy from around the internet:
- Nutella Turnovers from bell’alimento
- Nectarine Turnovers from Baking Bites
- 3-Ingredient Brie and Cranberry Turnovers from Cookin’ Canuck
- Rosemary Apple Turnovers with Honey from The Kitchn
- Banana Turnovers from Lemons and Anchovies
What I was up to…
- One year ago: Roasted Rack of Lamb
- Two years ago: Country Eggs Benedict
- Three years ago: Hashbrown Casserole
- Four years ago: Roasted Asparagus
- Five years ago: Oatmeal Cookie Pancakes and Baked Mozzarella and Cherry Tomatoes