Wash peaches. Split each in half, discarding stones. Cut half of the flesh into thin slices, and dice the remaining. Transfer peaches into a large bowl, add grated ginger and lemon juice, then toss gently to combine.
Place sugar, cornstarch, salt and spices into a small bowl. Stir to combine.
Sprinkle sugar mixture over fruit. Toss gently to combine filling. Cover and set aside.
Line 2 baking sheets with parchment paper. Whisk egg in a small bowl and have a pastry brush at the ready.
Place 1 sheet of puff pastry onto a floured surface. Working quickly, roll the square out to a larger 8 - 12-inch square. Using a pizza cutter or sharp knife, cut the large square into 4 smaller squares.
For classic turnovers: Spoon 2 tablespoons of peach filling in the centre of each square. Lightly brush the edges of the puff pastry squares with the beaten egg. Lift the lower right corner up to the upper left corner. Gently press the corners together. Press the edges of the puff pastry together so that a triangle forms. Press the pastry edges together using a fork to seal.
For blossom turnovers: Spoon 2 tablespoons of peach filling in the centre of each square. Lift the lower right corner up to meet in the the centre of the filling. Brush corner with egg wash. Lift the upper left corner to the centre and seal onto egg wash. Repeat with the remaining 2 corners. Gently press the corners together when finished.
Lightly brush the top of each turnover with the egg wash then sprinkle with sanding sugar.
Transfer sheets to the fridge, chilling uncovered for 20 - 30 minutes. Preheat the oven to 400°F.
To bake: Transfer to oven and bake for 20 minutes or until pastry is a rich golden brown colour. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with icing sugar if you wish.
Fresh Peach Turnovers
Ingredients
6-8 fresh peaches, medium sized
1 tablespoon lemon juice
1 tablespoon grated ginger
3 tablespoons light brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon kosher salt
For the turnovers:
1 box frozen puff pastry, thawed - 2 sheets, 400g
1 egg, lightly beaten
2 tablespoons sanding sugar
dusting of icing sugar
Directions
Wash peaches. Split each in half, discarding stones. Cut half of the flesh into thin slices, and dice the remaining. Transfer peaches into a large bowl, add grated ginger and lemon juice, then toss gently to combine.
Place sugar, cornstarch, salt and spices into a small bowl. Stir to combine.
Sprinkle sugar mixture over fruit. Toss gently to combine filling. Cover and set aside.
Line 2 baking sheets with parchment paper. Whisk egg in a small bowl and have a pastry brush at the ready.
Place 1 sheet of puff pastry onto a floured surface. Working quickly, roll the square out to a larger 8 - 12-inch square. Using a pizza cutter or sharp knife, cut the large square into 4 smaller squares.
For classic turnovers: Spoon 2 tablespoons of peach filling in the centre of each square. Lightly brush the edges of the puff pastry squares with the beaten egg. Lift the lower right corner up to the upper left corner. Gently press the corners together. Press the edges of the puff pastry together so that a triangle forms. Press the pastry edges together using a fork to seal.
For blossom turnovers: Spoon 2 tablespoons of peach filling in the centre of each square. Lift the lower right corner up to meet in the the centre of the filling. Brush corner with egg wash. Lift the upper left corner to the centre and seal onto egg wash. Repeat with the remaining 2 corners. Gently press the corners together when finished.
Lightly brush the top of each turnover with the egg wash then sprinkle with sanding sugar.
Transfer sheets to the fridge, chilling uncovered for 20 - 30 minutes. Preheat the oven to 400°F.
To bake: Transfer to oven and bake for 20 minutes or until pastry is a rich golden brown colour. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with icing sugar if you wish.
Fresh Peach Turnovers
5 / 5. 1
Ontario’s finest peaches tossed with sugar, ginger and spices, wrapped in puff pastry and baked turnover-style…
These FRESH PEACH TURNOVERS look as good as they taste!
Who’s ready for this summer’s hottest, and perhaps easiest, homemade dessert idea? We knew you’d be game, especially when you see how perfect these FRESH PEACH TURNOVERS turn out. We often note that the eyes eat first, so as an added incentive to make these homemade fruit pastries, we’re presenting two different styles. This simple dessert recipe will certainly be one you make again and again.
Before sharing a few key tips and considerations, we want to give a shout-out to our friends at Ontario Tender Fruit. The fresh peaches used in this recipe were all grown in Ontario, home to some of the juiciest, most flavourful peaches we’ve ever tried. Look for Foodland Ontario stickers, signs and branding when you go to purchase. In addition, please visit Produce Made Simple for additional recipes made using Ontario-grown fresh fruits and vegetables! They’re the best!
Here come those tips we promised for making stellar FRESH PEACH TURNOVERS:
INGREDIENTS
All of the ingredients needed to make this homemade turnover recipe are readily available at your local grocery store and favourite markets. We’re hoping you already have cornstarch, kosher salt, ground cinnamon and ground ginger in your pantry. The butter and egg may already be in your refrigerator, in which case the only “add to the grocery list” items are peaches, lemon, fresh ginger and the frozen puff pastry. Overall, this ingredient list is a cinch!
FRESH PEACHES
Lemme just say this here and now: we love peaches. And if those peaches are locally grown in Ontario, whether in Niagara-on-the-Lake & Vineland, Winona & Hamilton, or Harrow, Kingsville and Chatham-Kent counties, we’re in. Ontario peaches are renowned for their incredible juiciness, sweet fragrance, and vibrant red-and-gold blush skin. They’re harvested closer to peak ripeness due to a short supply chain, offering a soft, yielding texture and rich flavour. As with all tender fruit varieties—nectarines, plums, cherries and apricots—give the peaches a rinse under cool water and a soft tamp with a dry paper towel before using in recipes. That’s all it takes; this prized fruit is easy to work with.
PREPARING THE PEACHES
During the testing of this recipe, we were reminded of two important things about preparing peaches for baking recipes. First, the peaches do not need to be peeled. Unlike a PEACH JAM RECIPE, you can simply slice the peaches. The skin adds a soft texture to the turnover filling and also imparts a rich, almost amber hue to the filling as it bakes—LOVE. Second thing: follow our lead and slice half the quantity of flesh, then dice the other. This slice-and-dice technique gives the filling varied sizes of peach chunks. Eating the turnover filling is a joy!
SUGAR AND SPICE
In a way, the filling for FRESH PEACH TURNOVERS is similar to the filling we crafted for our famous PEACH PIE. Both have a base of sugar, kosher salt, spices, and cornstarch. Though we used light brown sugar for this recipe, dark brown sugar and granulated sugar will work too. If using granulated sugar, reduce the quantity from 3 tablespoons to 2, remembering that the peaches will add their natural sweetness.
Additionally, make sure to stir sugar, cornstarch, spices, and salt together before combining them with the fruit, ginger, and lemon juice.
HOW TO PREPARE TURNOVER FILLING
Preparing the filling for a turnover recipe is super easy. No need to pull out pots and pans; we’re not cooking the peaches down before crafting the turnovers. Instead, just toss the prepared peaches together in a medium bowl with the grated ginger and lemon juice. Then sprinkle the sugar and spice onto the fresh fruit, stir again, and set aside until you fill the pastry.
PUFF PASTRY
Frequent visitors to WATC know we have never felt the need to make homemade puff pastry. It’s not that we couldn’t; it’s just that it seems like so much work, what with all the butter and flour and folded dough. Instead, we’re suggesting you use store-bought puff pastry, available in the freezer section of your grocery store. Using it is really simple. Follow the package directions—whether you’re thawing it overnight in the refrigerator or defrosting it to room temperature on the counter—remembering to give yourself enough time before you intend to make them. Note the requirement for the recipe. You’ll need 400 grams of dough to make one batch, which is the size of a standard package.
SHAPING PEACH TURNOVERS
Crafting turnovers begins with rolling out a square or sheet of thawed puff pastry. Working on a floured surface with a floured rolling pin, we rolled ours out to a 12-inch square. Each larger square can then be cut into four smaller ones. Watch this VIDEO to see how we accomplished this simple step.
Once the squares are cut, transfer them to a baking sheet lined with parchment paper. Assembling them directly on the baking tray you intend to bake them on prevents mishaps. Trust us, speaking from experience, trying to transfer filled turnovers from a pastry board to baking sheets isn’t easy.
With the squares of dough on the baking sheets, the final step is to add about two tablespoons of the filling onto the pastry. Note: the filling may weep off the pastry as you fill. You can mop it up using a paper towel, but we find working quickly usually prevents this.
EGG WASH
The other thing that helps is to brush the edge of the pastry with an egg wash. Whisk an egg just til the yolk and whites are blended, then apply. This same egg wash is used to brush the tops of the turnovers before we add the final touch, a sprinkle of sanding sugar, AKA coarse sugar.
CLASSIC TURNOVER TRIANGLES
You can craft turnovers one of two ways, the first being a classic triangle shape. For this method, fold the pastry diagonally, from corner to opposing corner, keeping the filling carefully spread within the cavity. Then use a fork to press and seal the dough together. The egg wash brushed on the edge will help the pastry stick together.
The other thing that helps the turnovers “keep it together” as they bake is to chill them before baking. We suggest refrigerating them for 20 – 30 minutes after assembly, brushing the top with egg wash and then adding a sprinkle of sanding sugar.
PEACH TURNOVER BLOSSOMS
The second option for assembling these easy PEACH TURNOVERS is to do what I’m calling a peach blossom. Same pastry, same filling, but after adding the filling to the centre of the square, we fold up the four corners to the centre of the pastry to create a blossom. No need to brush the seam of the puff pastry after adding the filling mixture; instead, we dab the top of each corner after it’s folded over the filling. The four corners stick together perfectly. As with the classic envelope version, once assembled, brush the pastry and add a sprinkle of sugar before refrigerating.
HOW TO BAKE TURNOVERS
One of the most memorable moments in this baked goods recipe happens as the turnovers bake. Your kitchen will fill with the enticing aromas of a warm peach and puff pastry dessert. We encourage you to keep your eyes on the prize. In this case, keep checking the pastries as they bake for 20 minutes.
The puff pastry blooms in the heat, the peach filling gets hot and bubbly, and yes, some juices ooze out of the folded pastry pockets. Look for the pastry to take on a rich golden brown colour, and you’ll know they’re done. Beautiful!
ICING SUGAR DETAILS
Once the turnovers are baked, leave them to cool for about five minutes on the baking trays before transferring them to a wire rack to cool completely. That said, we did enjoy them best when they were still slightly warm, maybe 20 minutes after they came out of the oven. Feel free to add a simple dusting of icing sugar to the turnovers. It’s a lovely touch that makes them even more appetizing.
PIN IT!
Before you go to make this fruit tart, we ask one favour: SHARE! Please PIN it to a favourite weekend baking, summer sweets or dessert board on Pinterest. After that, send some love our way and please subscribe to our monthly newsletter HERE, where we share our top recipes and give a sneak peek at upcoming posts. You’ll also receive Gather, our mid-month missive focused on ideas to entertain family and friends.
FRESH PEACH TURNOVERS never tasted or looked this good!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
6-8 fresh peaches, medium sized
1 tablespoon lemon juice
1 tablespoon grated ginger
3 tablespoons light brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon kosher salt
For the turnovers:
1 box frozen puff pastry, thawed - 2 sheets, 400g
1 egg, lightly beaten
2 tablespoons sanding sugar
dusting of icing sugar
Directions
Wash peaches. Split each in half, discarding stones. Cut half of the flesh into thin slices, and dice the remaining. Transfer peaches into a large bowl, add grated ginger and lemon juice, then toss gently to combine.
Place sugar, cornstarch, salt and spices into a small bowl. Stir to combine.
Sprinkle sugar mixture over fruit. Toss gently to combine filling. Cover and set aside.
Line 2 baking sheets with parchment paper. Whisk egg in a small bowl and have a pastry brush at the ready.
Place 1 sheet of puff pastry onto a floured surface. Working quickly, roll the square out to a larger 8 - 12-inch square. Using a pizza cutter or sharp knife, cut the large square into 4 smaller squares.
For classic turnovers: Spoon 2 tablespoons of peach filling in the centre of each square. Lightly brush the edges of the puff pastry squares with the beaten egg. Lift the lower right corner up to the upper left corner. Gently press the corners together. Press the edges of the puff pastry together so that a triangle forms. Press the pastry edges together using a fork to seal.
For blossom turnovers: Spoon 2 tablespoons of peach filling in the centre of each square. Lift the lower right corner up to meet in the the centre of the filling. Brush corner with egg wash. Lift the upper left corner to the centre and seal onto egg wash. Repeat with the remaining 2 corners. Gently press the corners together when finished.
Lightly brush the top of each turnover with the egg wash then sprinkle with sanding sugar.
Transfer sheets to the fridge, chilling uncovered for 20 - 30 minutes. Preheat the oven to 400°F.
To bake: Transfer to oven and bake for 20 minutes or until pastry is a rich golden brown colour. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with icing sugar if you wish.
Until Labour Day
