Baking

Peach Turnovers: Flaky. Juicy. Peachy Perfect.

2 min

Cook the diced peaches with the cornstarch for a few minutes until the juices go from watery to glossy and thick, then let them cool all the way down before they go anywhere near the pastry. Warm filling steams the puff pastry from the inside and you lose the crisp layers, so this cooling step isn't optional. I fold mine into triangles, press the edges hard with a fork, and cut two slits on top so the steam has somewhere to go instead of blowing out the seam. They bake at 400 until deeply golden, which takes the full 18 minutes more often than the 15 the recipe hopes for.

By Nora Calloway

A little backstory

Turnovers are old, and the word itself is literal: a piece of dough folded over its filling and sealed. The handheld fruit-pastry shows up across a lot of cuisines, from the British apple turnover to the Latin American empanada de fruta, all built on the same idea of a portable pocket you can eat without a plate. Peach versions lean American and Southern, riding on summer stone fruit.

Peach season is short. These turnovers make the most of every juicy minute.

Flaky puff pastry. Sweet, jammy peaches. A drizzle of glaze. 30 minutes. Handheld summer perfection.

Makes 8 turnovers.

Step-by-Step Instructions

1 1

Preheat and Cook Filling

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

In a skillet, combine peaches, brown sugar, cornstarch, cinnamon, and lemon juice.

Cook over medium heat 3-5 minutes until thickened. Let cool.

2 2

Cut the Pastry

Roll each puff pastry sheet into a 10-inch square. Cut into 4 squares (8 total).

3 3

Fill and Seal

Place 1 tbsp peach filling in the center of each square.

Fold diagonally into a triangle. Press edges with a fork to seal.

Cut small slits on top for steam.

4 4

Egg Wash and Bake

Brush with beaten egg. Sprinkle with turbinado sugar.

Bake 15-18 minutes until puffed and golden brown.

5 5

Glaze and Serve

Whisk powdered sugar, milk, and vanilla until smooth.

Drizzle over warm turnovers. Serve immediately.

Summary

Prep Time: 10 minutes | Cook Time: 15-18 minutes | Total Time: 25-30 minutes

Yield: 8 turnovers

Difficulty: Easy

Storage Notes

Room Temp:

Store in an airtight container for 2 days. Reheat in oven to restore crispiness.

Freezer Friendly:

Freeze unbaked turnovers for 3 months. Bake from frozen at 400°F for 20-22 minutes.

Pro Tip:

Don’t overfill. Less filling = tighter seal = no blowouts.

The Ingredients

Everything you need.

Prep

10 minutes

Cook

15-18 minutes

Total

25-30 minutes

Yield

8 turnovers

Ingredients

2 sheets frozen puff pastry (thawed)
2 ripe peaches, peeled and diced (or 1½ cups frozen sliced peaches, thawed)
¼ cup brown sugar
1 tbsp cornstarch
1 tsp cinnamon
1 tbsp lemon juice
1 egg, beaten (for egg wash)
1 tbsp turbinado sugar (optional, for topping)

For the Glaze:

½ cup powdered sugar
1-2 tbsp milk or cream
¼ tsp vanilla extract

Instructions

1
Preheat and Cook Filling. Preheat and Cook Filling. Preheat oven to 400°F (200°C). Line a baking sheet with parchment. In a skillet, combine peaches, brown sugar, cornstarch, cinnamon, and lemon juice. Cook over medium heat 3-5 minutes until thickened. Let cool. 2 2
2
Cut the Pastry. Cut the Pastry. Roll each puff pastry sheet into a 10-inch square. Cut into 4 squares (8 total). 3 3
3
Fill and Seal. Fill and Seal. Place 1 tbsp peach filling in the center of each square. Fold diagonally into a triangle. Press edges with a fork to seal. Cut small slits on top for steam. 4 4
4
Egg Wash and Bake. Egg Wash and Bake. Brush with beaten egg. Sprinkle with turbinado sugar. Bake 15-18 minutes until puffed and golden brown. 5 5
5
Glaze and Serve. Glaze and Serve. Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm turnovers. Serve immediately
6
Room Temp:. Room Temp:. Store in an airtight container for 2 days. Reheat in oven to restore crispiness
7
Freezer Friendly:. Freezer Friendly:. Freeze unbaked turnovers for 3 months. Bake from frozen at 400°F for 20-22 minutes
8
Pro Tip:. Pro Tip:. Don’t overfill. Less filling = tighter seal = no blowouts

Swaps & Substitutions

Fresh peaches → use 1½ cups frozen sliced peaches, thawed and drained well; pat them dry or the filling stays soupy.
Brown sugar → white sugar works, but you lose the slight molasses note; add a pinch more cinnamon to make up for it.
Cornstarch → swap 1:1 for arrowroot, or use 2 tbsp flour, though flour gives a slightly cloudier filling.
Puff pastry → homemade rough puff is great if you have it; pie dough also works but bakes denser and less shattery.
Egg wash → brush with milk or cream for color if you're out of eggs; the shine is less deep but it still browns.
Glaze → dairy-free works with any plain milk; for a thinner drizzle add milk a few drops at a time, since powdered sugar seizes fast.

Questions & Answers

Why did my turnovers leak filling all over the pan?

Usually too much filling or a weak seal. Stick to 1 tbsp per square, press the fork edges firmly, and make sure the filling is fully cooled so it's thick and not running.

Can I make these ahead?

Yes. Assemble them, then refrigerate up to a day or freeze on a tray before baking. Bake straight from frozen, adding 3-5 minutes to the time.

My pastry came out pale and soft instead of crisp. What happened?

Either the filling was still warm when you sealed them, or the oven wasn't fully up to 400. Cold filling and a properly preheated oven give you the crisp layers.

How do I store leftovers?

Keep them at room temperature in a loosely covered container for a day, or refrigerate up to three days. Re-crisp in a 350 oven for 5-7 minutes; the microwave turns them rubbery.

When should I add the glaze?

Drizzle it over the turnovers while they're still warm but not hot. Too hot and the glaze melts off completely; fully cold and it sits in a stiff stripe instead of settling in.

Peach Turnovers: Flaky. Juicy. Peachy Perfect.