Peach pie turnovers

My dad and gram (my mom’s mom) are from Georgia so we grew up eating peaches, peach cobbler, peach preserves, and drinking  Peachie soda when we visited our grandparents home in Columbus, Georgia. Of course, most of the items listed above I hated as I was the worst child to feed. As I’ve gotten older and my palate has improved, I still enjoy a fresh warm peach during summer, cold canned peaches, peach turnovers, and peach hand pies. This recipe was created at the request of my dad who wanted, “something peach with pastry.” Since yesterday was pi day what better time to make peach pie turnovers. Many times when I make turnovers, I add icing or a glaze to them which is of course delicious but since my tasting committee and I are trying to get fit, we opted out of the icing this time. I will provide the recipe for the glaze at the bottom under notes and variations. With or without glaze this recipe is just peachie (see what I did there)!

Yield: 16

Active time: 20 minutes

Inactive time: 20 minutes

Ingredients:

4 sheets of puff pastry

2 (29oz.) sliced canned peaches IMG_0532

1/2 C. butter, melted

1 t. cinnamon

1/2 t. nutmeg

1/4 C. brown sugar

1/2 t. salt

2 T. cornstarch

1 egg

2 T. milk

Procedure:

1. Pre-heat the oven to 375 degrees F.

2. Rinse the peaches under running water to get rid of the excess sugar and syrup.

IMG_0533

3. Dice the sliced peaches so they will fit into the puff pastry.

4. Add the diced peaches to a large bowl. To the peaches add the melted butter, cornstarch, cinnamon, brown sugar, nutmeg, and salt. Stir to combine and ensure even coating.

5. Add a light coat of flour to a cutting board or counter to prevent the puff pastry from sticking. Gently unfold the puff pastry on the floured cutting board. Using a pizza cutter or knife, cut the pastry into diagonal fourths or eighths.

6. In a small bowl combine the egg and 2 T of milk with a fork. Egg wash all of the edges of the pastry.

7. If you’ve cut your pastry into fourths add 2 T of peaches to one side of the dough. If you’ve cut your pastry into eighth at 2 t. of peaches to the center of the dough.

8. If you’ve cut your pastry into fourths fold the corners of the dough together and use a fork to press the edges together. If you’ve cut your dough into eighths place a second piece of dough on top of the peaches and use a for to press the edges together.

9. Place the completed turnovers on a sheet pan with a silmat or parchment paper. When you have finished filled and sealing all of the turnovers egg wash the tops of them and bake for 20 minutes.

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10. After the turnovers have baked placed them on a cooling rack until they are warm or cooled completely. The filling will be very hot so please don’t eat them directly out of the oven or you will burn yourself. Enjoy.

Notes and Variations:

  • To make the glaze add 1 C of powdered sugar to 2 T. milk and whisk until smooth. The glaze can be spooned over the turnovers or the turnovers can be dipped into the glaze.
  • Any fruit can be substituted for the peaches.
  • Any spices can be added or substituted for this recipe.
  • Dairy substitutions can be used for this recipe.
  • The turnovers should be stored in a Tupperware container with a lid.
  • The next day the turnovers will loose some of their crunch. Adding the glaze to the turnovers will cause the texture of the leftovers to be soft and slightly moist.
  • C=cups
  • T=tablespoons
  • t=teaspoons
  • oz= ounces
  • lbs=pounds

 

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