After I made my Sweet Pepper Jelly & Walnut Brie en Croute I had one remaining puff pastry sheet in the freezer begging to be used. It was also around the time that I was up to my eyeballs in peaches. My friend Jesseca over at One Sweet Appetite (one of my favorite blogs!) posted around the same time her recipe for Apple Turnovers. I knew immediately what I wanted to do with my extra puff pastry and I had all the ingredients to do it! Turnovers are great because you can fill them with whatever fruit you like. I’ve also made Crispy Apple Turnovers before when I was doing my “Cook This Not That” series of posts. What I love about these, is how simple they are to throw together. I was on my way to a quick get together and I wanted to take a fun little treat so in about 20-15 minutes time I had these whipped together, in hand, and walking out the door!
Source: Slightly adapted from One Sweet Appetite
1 sheet puff pastry, thawed
3 fresh peaches
1 tsp. raw sugar
1 tbsp. cornstarch
Wash, peel, and finely dice peaches. Mix together with sugar and cornstarch. Heat the peach mixture on medium-low and simmer until thickened, 5 to 7 minutes. Set aside to cool. Roll the puff pastry into a 9×15 rectangle. Cut the pastry into 8 equal squares for mini turnovers, or 6 squares for larger turnovers. Preheat the oven to 425. When the peach mixture has cooled, spoon 1-2 tablespoons of peaches onto the puff pastry squares, off center. Fold the pastry over the filling to make a triangle and seal the perimeter by pinching the edges or pressing the tines of a fork into the dough. Place the turnovers on a baking sheet and brush with the egg white. Bake until the dough is crispy and golden brown, 12 to 15 minutes.
[My 2 Cents]
You can also make a glaze to go over these that is a great addition. Just mix together powdered sugar with a little bit of milk, drizzle over the top of your cooled turnover, and voila!