So a family friend came over to our house with his girlfriend and son, and I had some puff pastry leftover in the fridge. We bought a few peaches from the farmers market this weekend and I knew when I saw those peaches that they were going to serve a yummy purpose, peach turnovers. A little brown sugar and some cinnamon… HEAVEN! As they baked up, the little boy and I stood patiently by the oven watching like puppies begging for food, wide eyed and practically drooling.
When we finally sat down to dig in to the turnovers, our friend’s son claimed, “These are my new jam.” I had to giggle because I haven’t heard this new slang yet. You know you’re getting old when a five year old is teaching you slang, but what the heck.
I agreed with delight, “These are my new jam too.”
The puff pastry recipe is made from all organic ingredients, and while it is not gluten free, it is made from organic flour. If you are going to eat recipes with flour in them, and you have been having stomach trouble (and think it may be gluten products), you may want to transition to organic products first to see if that solves the problem.
The puff pastry recipe is relatively easy if you relax into the process of making it. Otherwise, you can buy pre-made puff pastry from the grocery store. If you make this peach turnover recipe, you only need half of our puff pastry recipe, and it can be found here.
I hope you enjoy making and eating these peach turnovers as much as we did! Here’s the recipe:
Organic Peach Turnover Recipe
2 cups organic sliced peaches (2 to 3 peaches)
3 tsp brown sugar
3 tsp sugar
2 tsp cornstarch (or instant tapioca)
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp juice from lemon
Puff pastry (half of this recipe) or one package puff pastry
(To coat the pastries)
1 egg beaten with 1 tsp water
2 tsp sugar
Place oven racks on middle and upper positions. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. In a bowl or ziplock bag, combine sliced peaches, sugars, cornstarch, salt, cinnamon, and lemon juice. Let sit for 10-15 minutes while rolling out pre-made puff pastry.
Prepare a work surface by dusting with flour. Roll out puff pastry dough to a large rectangle. Cut once along the middle to form two rectangles. Cut 4 triangles from each rectangle (you should have 8 triangles). Lay 4 triangle on the parchment paper of one baking sheet. And lay the other 4 on the other baking sheet.
Spoon the peach filling onto one end of each triangle. Fold the other end over and use the end of a fork to press and seal the edges. Brush each turnover with egg wash and dust with sugar. Cut a few slits in the top of each peach turnover.
Bake turnovers about 15-25 minutes, until they are golden brown. The top rack may brown more quickly. Take those out of the oven and move the others to the top rack and let them turn golden brown. The puff pastry is done when it is firm and flaky.
Let them cool for a few minutes before serving. Eating them warm is best, but be careful. The contents inside are very hot!
SWEETIE PIE AND CUPCAKES FAVORITE PRODUCTS