I’VE ENJOYED the frozen sliced peaches I “put up” last autumn in many ways — on oatmeal, cottage cheese, and of course ice cream. But I realized their greatest culinary calling yesterday, when I soaked the peaches in a cinnamon and nutmeg sauce, and then enclosed them in squares of store-bought puff pastry dough. If you have a crunchy-craving for something sumptuously fruit-filled, you’ll want to make these turnovers, too. Here’s the recipe:
Ingredients for 8 pastries
4 cups frozen peaches, thawed, their juices reserved
2 sheets puff pastry (one package), thawed, but still cold
1/2 cup sugar
1 Tbsp unsalted butter
2 Tbsp non-gmo cornstarch blended with 2 Tbsp water to make a thick paste
1/2 tsp cinnamon
1/4 tsp nutmeg
Special Equipment: a 2-quart saucepan; a wire whisk; 2 parchment-lined baking sheets; a flat, wide spatula for transferring turnovers to baking sheets.
1. The sauce — Pour the reserved peach juices, the butter and the sugar into the saucepan; bring to a boil. Whisk in the cornstarch solution, and continue to boil for a few seconds as the sauce thickens. Off heat, whisk in the cinnamon and nutmeg, and then fold in the peaches. Let cool for at least 30 minutes.
2. Preheat oven to 400 degrees.
4. Filling the dough — Place 3 peach slices and one tablespoon of sauce in the center of each square of dough. Fold the dough over the peaches to form a triangle, and seal the edges with the tines of a fork. Poke the fork into the center of each filled pastry to make venting holes. Then slide a spatula under each filled pastry, and transfer to the parchment-lined baking sheet.
5. Baking – Place the baking sheet on the middle rack of the preheated 400 degree oven, and bake for 20-25 minutes. The turnovers are done when the pastry has puffed, and turned slightly golden. Transfer to a wire rack, and let cool.
Repeat steps 3-5 for the remaining dough and filling. (If you end up with any leftover filling, which sometimes happens, don’t throw it out. Refrigerated and reheated, it is delicious on pancakes or waffles.)
6. When cool to the touch, dust the turnovers with confectioner’s sugar and indulge yourself with glee.
Want another super-easy puff pastry recipe? Try my Glazed Apple Tart.
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