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Last Updated on July 11, 2021 by Chenée Lewis
Every summer when peach season comes around, I love finding new ways to make use of those juicy, ripe peaches! I love baking with peaches — peach cobbler is especially one of my favorite recipes — and I’m always looking for new, easy recipes to try. So I’m so excited to share this peach turnovers recipe with you today!
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, they’ve got a hint of smoky flavor from smoked sugar, giving them a complex summery flavor that is so amazing!
How do you make peach turnovers from scratch?
These peach turnovers 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
Here’s what you’ll need to put together these easy peach turnovers:
- chopped peaches
- lemon juice
- salted butter
- granulated sugar
- smoked sugar
- cornstarch
- vanilla
- cinnamon
- flour – for dusting
- store-bought puff pastry
For topping the turnovers:
- one egg beaten with 1 tbsp of water
- more smoked sugar
Store-bought puff pastry
Part of why this peach turnovers 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!
Fresh vs. 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 peach turnovers 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 turbinado sugar!
Equipment
Luckily, these peach turnovers don’t require 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 3/4 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 tbsp 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).
This peach turnovers recipe is a perfect idea, or you can try my Peach Tart or Cherry Peach Galette! Or try my cinnamon peach sorbet for a delicious frozen treat!
Yes they can — just cool them 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.
Related Recipes
If you like this peach turnovers recipe with smoked sugar, you’ll love my Skillet Blueberry Cobbler with Smoked Sugar. This easy blueberry cobbler has smoked sugar in the juicy blueberry filling AND in the biscuit crust!
And if you have more puff pastry you’d like to use, another SUPER easy recipe is my Coconut Palmiers — these delicate French cookies are made with just three ingredients! Try them out today!
Peach Turnovers
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Ingredients
- 1 lb chopped peaches - about 2 ½ cups
- 1 tbsp fresh lemon juice
- 2 tbsp salted butter
- ¼ cup granulated sugar
- 5 tbsp smoked sugar - divided (or turbinado sugar)
- 2 tsp cornstarch
- ½ tsp vanilla
- ½ tsp cinnamon
- flour - for dusting
- frozen puff pastry - thawed according to package directions
- 1 large egg - beaten with 1 tbsp water
- 3 tbsp additional smoked sugar - for topping (or turbinado sugar)
Instructions
- 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 an 11-inch square. Cut into four squares with a pizza cutter.
- Add 3 tbsp 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 a large baking sheet lined with parchment paper or a silicone baking liner.
- Preheat oven to 350°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.
- Bake in preheated oven until tops of turnovers are golden brown, about 25-30 minutes.
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Notes
Nutrition
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I can’t believe how easy these were to make! Thank you for your detailed instructions and tips! I prepped them the day before an event I hosted and was able to just pop them in the oven when I needed them!
What a great idea! Glad you liked them!
Wow! These were easier to make than I initially thought, and they were AMAZING! I got rave reviews from my guests. Can’t wait to make them again soon!
So glad everyone liked them!
The tip for purchasing store-bought puff pastry made this recipe so easy! I pulled this together in no time, and it was a hit. I didn’t have the smoked sugar on hand when I made it, but I have it now and can’t wait to try it again — this time with the smoked sugar!
Thank you! Hope you like it even more the next time!
I’m always so intimidated by recipes with puff pastry but I’m glad I gave this recipe a try! You made the directions so easy to follow and the turnover came out great! I’ll definitely be making these again!
Yay! Glad they worked out for you!
This is my type of pastry! Easy and delicious. Why? Because I love peaches and I keep frozen puff pastries in my freezer.
Glad you like it! Thanks!
I went ahead and purchased the smoked sugar and it really makes such a difference. I love how well that smokey flavor pairs with the sweetness of the peaches, this recipe is so delicious!
Thank you! The smoked sugar really does make a difference!
You had our FULL attention at “smoked sugar”. The turnovers were flaky and the filling was amazing!
Thank you!! The smoked sugar is the best part!
Great recipe! thanks for sharing
I’m glad you like it! Thanks!
This looks so delicious. Can’t wait to try. Thanks for sharing. – Danielle
I hope you like them!