frozen puff pastry - thawed according to package directions
1large egg - beaten with 1 tablespoon water
3 tbsp(3g)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.
Minimize leakage. You'll probably have some of your peach filling seeping out of your turnovers, but to minimize this, make sure to crimp the edges tightly, and don't overfill the turnovers with filling. Also, make sure to take time to chill the turnovers in the freezer before baking.Make ahead. 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).