Peach Turnovers
Pre-heat oven to 425 degrees.
Set one sheet of puff pastry on the counter, cover, and allow to thaw for about 1/2 hour.
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| Cinnamon Peach Filling |
In a medium saucepan, over medium heat, stir together:
4 small Yellow Peaches, peeled, seeded, and diced
1/4 cup Sugar
2 Tablespoons Licor 43
2 teaspoons Arrowroot
1 teaspoon Cinnamon
Continue stirring until sauce thickens, about 10 minutes
Remove from heat.
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| Puff Pastry cut into squares |
Lightly flour it on top, and roll it out until smooth and square.
Using kitchen shears, cut pastry and wax paper into equal-sized squares and stack them with the wax paper between the puff pastry.
Whisk an Egg with 1 Tablespoon Water, and set aside.
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| Filling and folding the turnovers |
Working with one square at a time, place square of puff pastry on the baking sheet with one corner pointing towards you so that it looks like a diamond.
Place 3 - 4 Tablespoons of Peach Filling in the lower half of the diamond.
Brush the lower 2 edges of the puff pastry with the egg wash.
Fold the pastry into a triangle and press the sides together firmly.
Brush top of the triangle with egg wash and sprinkle with Cinnamon Sugar.
Repeat until all 4 triangles are made.
Cut 3 small slits in the top of each triangle to vent.
Bake for 20 - 25 minutes until puffed up and golden brown.
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| Fresh from the oven! |
Enjoy!
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| Moonrise over Channel Islands Harbor, CA |
I love peach turnovers, how perfect for national peach month! :)
ReplyDeleteBy the way, do you have a Facebook page for your site? I couldn't find it if you do.
ReplyDeleteI love turnovers alongside my coffee and I'm a happy cat...
ReplyDeleteTake care,
fresh out of the oven and a scoop of vanilla ice cream and I am all set
ReplyDeleteThe perfect idea for extra puff pastry! Aren´t turnovers great? I just love them. Can´t wait for peaches to appear!
ReplyDeleteThe tartlets were good, but I would much rather have the turnovers :-)
ReplyDeleteLucky you to have some left-over puff pastry so you could create this beautiful peach dessert. The peaches this year have been some of the best I've remembered in years.
ReplyDeleteHave a nice weekend, especially if you're going sailing on that pretty boat.
Sam
Oh Susan, I wish I never had to think of my weight…these are delectable!! So pretty and yummy looking! And such a wonderful way to use up that puff pastry! I have a piece of puff pastry leftover too? Have a wonderful day!!
ReplyDeleteWonderful use of your puff pastry, peaches are so good right now!
ReplyDeleteIf I get to pick out a morning pastry (and that doesn't happen very often), it's always an apple turnover. I don't think these directions are particularly difficult but they are very, very clear. The only addition, a little ice cream, maybe? You really hit the flavoring jackpot with Licor 43 - it's just such a flavor smack without seeming in your face. It just seemed to make my filling better and I know it was the same for you. Very nice leftover-turnovers.
ReplyDeleteI can't think of anything better to do with puff pastry! These look just wonderful Susan. I love having puff pastry in the freezer, there's a zillion wonderful things to do with it!
ReplyDelete