Easy Peach Turnovers

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:

Peach Turnovers
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.

3. The puff pastry dough — Unfold one sheet of dough on a floured surface, and roll it out just enough to remove creases. Then cut the sheet into 4 squares.

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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Garlic Scape Pesto
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Homemade Mozzarella in 30 Minutes


  1. Ohh my-they look amazing! I wish I could have one right now!!!

  2. “Easy” and anything requiring baking would not normally be able to reside in the same sentence when it comes to my kitchen (though easy and cooking can coexist happily), but I'm sure going to give these a try!

  3. Katreader – you wouldn't have believed the hankering I had for a crisp-crusted, juicy peach turnover yesterday. So glad these turned out well.

    Tammy – I know what you mean. If you do make them, let me know how they turned out for you.

  4. I put up peaches last year too. Will have to make these turnovers — they sound delicious.

  5. I love peaches. I love puff pastry. Will definitely love these.

  6. Gregory says:

    Looks yummy! My partner and I are going to try them tomorrow, using fresh peaches.

  7. Mmm, I have fresh peaches and I have puff pastry. Definitely making these this week!

  8. Adele, Eric, Gregory & SolDucky – if you make these, please let me know how they turn out for you. I'm making another batch for my taste-tester tomorrow.

  9. Brenda Johnson says:

    Such a privilege being the taste tester!!! None of that bland gluey commercial filling in these delights! These turnovers were bursting with slices of perfectly spiced peaches, enfolded in light, flaky layers of crisp yet tender puff pastry,and generously dusted with powdered sugar! Just delicious!!! Thanks for another winner recipe Kevin!

  10. Brenda – thanks for testing! Hopefully others will make these scrumptious things and comment, too.

  11. Once these are baked, are they still nice enough to eat the next day, or are they best served the same day as they are made.

  12. bethany – Puff pastry is best served the day it is baked. Consequently, these turnovers will be only half as delicious on day 2. BUT…they will still be delicious!

  13. D.White says:

    Have some scab looking stuff on my peaches and peach leaves. What do I do?

  14. D. White – Your peach tree may be suffering from “peach tree leaf curl.” You can find great information about this fungus, and also directions to treat it, by visiting this site.

  15. Kevin,

    I just found this recipe and have a question.

    The frozen peaches I bought and thawed don’t have much juice at all.

    What should I do?

    And about how much juice should there be from the thawed peaches?

    Thank you!!!

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