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Peach Turnovers

Peach turnovers made with flaky puff pastry triangles and a thick, jammy cinnamon-peach filling. Baked until deeply golden and puffed, then finished with a simple powdered sugar glaze.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry
  • 2 sheets puff pastry Thawed.
Peach filling
  • 3 cup fresh peaches Peeled and finely diced.
  • 0.25 cup granulated sugar
  • 1 tbsp cornstarch
  • 0.5 tsp cinnamon
  • 1 tsp lemon juice
Egg wash and topping
  • 1 egg Beaten.
  • 1 tbsp coarse sugar
Powdered sugar glaze
  • 0.5 cup powdered sugar
  • 2 tbsp milk For glaze.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat your oven to 400F and line two baking sheets with parchment so the turnovers don’t stick.
  2. Set the baking sheets aside while we make the filling.
Make the cinnamon peach filling
  1. In a saucepan over medium heat, cook the diced peaches with granulated sugar, cornstarch, cinnamon, and lemon juice for 5 minutes until thickened and glossy.
  2. Remove from heat and cool the peach filling completely before assembling to prevent soggy pastry.
Assemble the turnovers
  1. Cut each puff pastry sheet into 4 squares, giving you 8 total squares.
  2. Place a heaping tablespoon of peach filling in the center of each square, leaving a border around the edges.
  3. Fold each square diagonally into a triangle and press the edges firmly with a fork to seal so the filling stays inside.
  4. Transfer the sealed triangles to the prepared baking sheets, spaced apart for even puffing.
  5. Brush each turnover with beaten egg and sprinkle with coarse sugar for a crisp, golden top.
  6. Cut a small vent in each turnover so steam can escape and the pastry splits at the edges during baking.
Bake and glaze
  1. Bake at 400F for 18-22 minutes until deeply golden and puffed with flaky layers visible where the corners curl.
  2. While warm, drizzle with powdered sugar glaze, then serve.

Notes

For the flakiest results, cool the peach filling completely so the pastry bakes crisp instead of steaming. Storage: refrigerate leftovers in an airtight container up to 3 days; reheat at 350F for 6-8 minutes to re-crisp. Freezer: freeze baked, cooled turnovers (glazed or unglazed) up to 2 months; thaw overnight in the fridge and reheat. Dietary swap: for a lower-sugar option, reduce the granulated sugar in the filling and rely on cinnamon for flavor.