These peach turnovers made with frozen puff pastry are SO good! Make these easy peach turnovers using frozen peaches or fresh, in-season peaches! And for more delicious peach goodies, check out my Peach Sorbet Recipe, my Brown Butter Peach Tart, and my Stone Fruit Salad with Goat Cheese and Honey-Lemon Vinaigrette!
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They are so easy to throw together, perfect for dessert, or for a sweet breakfast treat. They're handheld, so they're great on the go, and the kids will LOVE them. Plus, the addition of smoked sugar gives this recipe a hint of smoky flavor, making them SO irresistible and perfect for summer celebrations!
How do you make peach turnovers from scratch?
These aren't technically made from scratch, since we're not making our own puff pastry. But trust me -- frozen puff pastry is perfect for our purposes, and WAY easier. We WILL be making our sweet peach pie filling from scratch, though! So no need to pick up any canned pie filling! We'll be making the same filling I use in my brown butter peach tart. The filling is then wrapped up in our puff pastry shell and baked. So once you make your filling you're most of the way done!
If you grew up eating turnovers at restaurants and bakeries like I did, you'll be so surprised at how easy they are to make yourself!
Ingredients for Peach Puff Pastry Turnovers
Here's what you'll need to put together these easy peach pie turnovers:
- chopped peaches - feel free to use fresh or frozen peaches for this recipe. We'll be pre-cooking our peach filling, so either one works. I like to use frozen peaches for convenience!
- lemon juice - adds a bit of tartness to balance out the sweetness in this recipe!
- salted butter - I love using salted butter, but if you prefer to use unsalted just add a couple pinches of salt to your filling as it simmers.
- granulated sugar - the perfect way to bring out the sweetness in your peaches!
- smoked sugar - I love the Whiskey Barrel Smoked Sugar from Savory Spice Shop -- it goes so well with these peach turnovers!
- cornstarch - I use a little cornstarch to thicken up our filling.
- vanilla - Be sure to use a high-quality pure vanilla extract. Or do what I do and make your own at home!
- cinnamon - the perfect complement for the peaches in our filling.
- flour - for dusting our work surface.
- store-bought puff pastry - I like Pepperidge Farm, but your favorite puff pastry will work. Be sure to thaw it according to the package directions, so that it's thawed but still cold to the touch.
For topping the turnovers:
- egg wash - we'll use one egg beaten with a little water to create a shiny, flaky top
- more smoked sugar
Store-bought Puff Pastry for Peach Pie Turnovers
Part of why this recipe is SO easy is that it uses store-bought puff pastry. It's available at any grocery store, and just takes a few minutes to thaw enough to use to make these peach turnovers! I used Pillsbury, but any puff pastry that comes with two sheets should work!
Easy Peach Turnovers with Fresh or Frozen Peaches
You can definitely make these peach turnovers with fresh, ripe, in-season peaches. But the best part about this recipe is that you can also make it with frozen peaches, so that it works all year long!! I haven't tried this recipe with canned peaches, but if you do let me know in the comments how it worked out for you!
Whiskey Barrel Smoked Sugar
The smoked sugar in the filling and as the topping was such a unique twist for this recipe! I used Whiskey Barrel Smoked Sugar from Savory Spice Shop, which is smoked in using wooden staves from whiskey barrels. I'm a big fan of unique flavors in desserts, so I was so excited to try this sugar. I used the same sugar in my skillet blueberry cobbler, and I loved the complex flavors!
If you're not able to find that exact smoked sugar, and smoked coarse sugar would work well, or you can always substitute raw sugar!
Luckily, you can make these recipe for peach turnovers from scratch without any special equipment! You'll use a saucepan to simmer your peach filling, rolling pin to slightly roll out the puff pastry, and a lined baking pan or two to bake them!
I used this baking pan with a ¾ sheet Silpat liner. It's the perfect size for these 8 turnovers to bake while having enough space between them. It also fits perfectly in my oven, so measure the inside of your oven first to make sure that the big sheet pan works for you!
Step by Step
- Heat peaches, lemon juice, butter, sugars, cornstarch, cinnamon, and vanilla in a saucepan until simmering. Simmer for 5-10 minutes until peaches are soft and filling has thickened.
- Roll thawed puff pastry to flatten creased and shape into a square. Cut into four squares with a pizza cutter.
- Add 3 tablespoon of filling into the center of each square and brush the edges of the square with egg wash.
- Fold squares over into a triangle and crimp with a fork. Transfer to your lined baking sheet.
- Brush turnovers with egg wash, cut holes in top to vent, sprinkle with additional smoked sugar, and bake!
Tips and F.A.Q.
You'll probably have some of your peach filling seeping out of your turnovers. To minimize this, make sure to crimp the edges tightly, and don't overfill the turnovers with filling. You should also chill your peach turnovers in the freezer before baking.
One of these peach turnovers is 420 calories -- see below for the full nutrition information!
The egg wash is crucial to promote browning and give the peach turnovers a glossy look. Also, don't be stingy with the turbinado sugar!
You can assemble the unbaked peach turnovers and store them, covered, in the fridge for up to 2 days or the freezer for up to 2 months. Just bake them straight from frozen (may need a few extra minutes).
Yes they can -- just cool your peach turnovers completely and freeze them, well wrapped, for up to 2 months. They may need to be crisped up in the oven a bit after thawing.
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Equipment you may need
- 1 lb (454 g) chopped peaches - about 2 ½ cups
- 1 tablespoon (15 ml) fresh lemon juice
- 2 tablespoon (30 ml) salted butter
- ¼ cup (50 g) granulated sugar
- 5 tablespoon (74 ml) smoked sugar - (or turbinado sugar)
- 2 teaspoon (10 ml) cornstarch
- ½ teaspoon (2 ml) vanilla
- ½ teaspoon (2 ml) cinnamon
- flour - for dusting
- frozen puff pastry - thawed according to package directions
- 1 large egg - beaten with 1 tablespoon water
- 3 tbsp (3 g) additional smoked sugar - for topping (or turbinado sugar)
- Heat peaches, lemon juice, butter, sugars, cornstarch, cinnamon, and vanilla in a saucepan until simmering. Simmer for 5-10 minutes until peaches are soft and filling has thickened.1 lb chopped peaches, 1 tablespoon fresh lemon juice, 2 tablespoon salted butter, ¼ cup granulated sugar, 2 teaspoon cornstarch, ½ teaspoon vanilla, ½ teaspoon cinnamon, 5 tablespoon smoked sugar
- Roll thawed puff pastry to flatten creased and shape into an 11-inch square. Cut into four squares with a pizza cutter.frozen puff pastry, flour
- Add 3 tablespoon of filling into the center of each square and brush the edges of the square with egg wash.1 large egg
- Fold squares over into a triangle and crimp with a fork. Transfer to a large baking sheet lined with parchment paper or a silicone baking liner.
- Preheat oven to 400°F. Place baking sheet into freezer for 10-15 minutes to chill while oven preheats.
- Brush turnovers with egg wash, cut holes in top to vent, and sprinkle tops of turnovers with additional smoked sugar.3 tablespoon additional smoked sugar
- Bake in preheated oven until tops of turnovers are golden brown, about 20 minutes.
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Last Updated on September 15, 2021 by Chenée Lewis