Recipes » Desserts » Easy Peach Turnovers

Easy Peach Turnovers

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Rate This Recipe:

4.75 from 4 votes
Easy Peach Turnovers use frozen puff pastry and peach preserves to create delicious pastries in under 30 minutes!
Cook Time 18 minutes
Total Time 28 minutes
Easy Peach Turnovers on a white serving plate.

Skip the doughnut shop and make your own flaky, sweet turnovers at home. These Easy Peach Turnovers use frozen puff pastry and peach preserves to create delicious pastries in under 30 minutes!

Easy Peach Turnovers on a white serving plate.

Don’t you just love puff pastry? All those layers of dough and butter that practically explode in the oven?

Puff pastry is easily made at home, but it is time consuming. Frozen puff pastry is very good quality and the perfect base for these flaky turnovers. The only thing you have to remember is to put it in the fridge to defrost the night before you want to use it.

How to Make Easy Peach Turnovers

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.

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Small bowl containing the egg wash.

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

Pastry squares being brushed with egg wash.

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.

Four puff pastry squares each topped with cream cheese mixture and peach preserves.

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

Filled puff pastry squares folded into triangles.

Fold the squares over to form triangles.

A closeup view of pastry triangles with crimped edges.

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

Filled pastries on a parchment lined baking sheet.

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.

Baked pastries on a cooling rack.

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

Small bowl containing the glaze mixture.

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

A finished pastry on a cooling rack drizzled with glaze.

Drizzle over the cooled pastries.

Easy Peach Turnovers on a white serving plate.

Variations

  • Use any fruit preserves you like to make your turnovers. Strawberry, raspberry, apricot, pineapple, and cherry are all delicious.
  • Pie filling may be substituted for the preserves.
  • Lemon curd is another option for the turnover filling. It works very well with cream cheese.
  • Turnovers may also be made with savory fillings. Ground cooked sausage mixed with onions, garlic, and herbs makes a delicious turnover. Of course, you’d omit the glaze and offer something to dip such as warm marinara sauce.

FAQs

What’s the most important tip about working with puff pastry?

It is very important to remember that the pastry must be cold when it goes into the hot oven. If the pastry warms up while you’re working with it, put it back into the refrigerator until it’s cold. The reaction of the cold pastry with the heat of the oven is what causes it to puff and become flaky.

How long does it take puff pastry to thaw?

It takes about four hours to thaw in the refrigerator. I usually thaw mine overnight. It will keep in the fridge for quite a long time until you’re ready to work with it.

Can leftover turnovers be stored for later?

You can store them in a sealed container in the refrigerator. They’ll last for about 3 days. They can also be frozen, well wrapped and sealed, for up to three months. Allow frozen pastries to thaw in the refrigerator overnight. Bring to room temperature before serving.

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Recipe

Easy Peach Turnovers on a white serving plate.

Easy Peach Turnovers

Easy Peach Turnovers use frozen puff pastry and peach preserves to create delicious pastries in under 30 minutes!
4.75 from 4 votes
Print It Rate It
Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 4 pastries
Calories: 503kcal
Author: Lana Stuart

Ingredients

  • 2 ounces cream cheese softened
  • 1 tablespoon sugar
  • ½ teaspoon vanilla
  • 1 egg
  • 1 tablespoon half & half cream, or milk
  • 1 sheet puff pastry defrosted
  • 4 teaspoons peach preserves

For the Glaze:

  • ½ cup powdered sugar
  • 1 tablespoon half & half cream, or milk
  • ¼ teaspoon vanilla

Instructions

  • 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 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.

Notes

Variations:
  • Use any fruit preserves you like to make your turnovers. Strawberry, raspberry, apricot, pineapple, and cherry are all delicious.
  • Pie filling may be substituted for the preserves.
  • Lemon curd is another option for the turnover filling. It works very well with cream cheese.
  • Turnovers may also be made with savory fillings. Ground cooked sausage mixed with onions, garlic, and herbs makes a delicious turnover. Of course, you’d omit the glaze and offer something to dip such as warm marinara sauce.
FAQs
  • It is very important to remember that the pastry must be cold when it goes into the hot oven. If the pastry warms up while you’re working with it, put it back into the refrigerator until it’s cold. The reaction of the cold pastry with the heat of the oven is what causes it to puff and become flaky.
  • It takes about four hours to thaw in the refrigerator. I usually thaw mine overnight. It will keep in the fridge for quite a long time until you’re ready to work with it.
  • You can store them in a sealed container in the refrigerator. They’ll last for about 3 days. They can also be frozen, well wrapped and sealed, for up to three months. Allow frozen pastries to thaw in the refrigerator overnight. Bring to room temperature before serving.

Nutrition Information

Serving: 1 | Calories: 503kcal | Carbohydrates: 51g | Protein: 7g | Fat: 30g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 219mg | Potassium: 89mg | Fiber: 1g | Sugar: 22g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on April 4, 2014.

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10 Comments

  1. 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

  2. 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!

    1. 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.