Ingredients for Fresh Peach Turnovers
- 1/4 cup granulated sugar
- 1 1/2 teaspoons cornstarch
- 3 - 4 large fresh peaches, peeled, pitted and sliced
- Butter (not used in this recipe)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (17.3 ounce) package frozen puff pastry sheets, thawed
- 1 large egg, beaten
- powdered sugar, for dusting
- 1 tablespoon water
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How to Make Fresh Peach Turnovers
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, gently roll out the puff pastry to about 1/8 inch thickness.
- Using a 4-inch cookie cutter or knife, cut out circles from the pastry.
- In a bowl, gently combine the sliced peaches, sugar, cornstarch, cinnamon, and nutmeg.
- Place a spoonful of the peach mixture in the center of each pastry circle.
- Fold the pastry over to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork for a decorative finish.
- Brush the turnovers with the egg wash.
- Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
- Let cool slightly before serving. Dust with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
119g
Fat
35g
Carbs
20g