Peach Turnovers


Servings: 8
  • 1⁄2 cup sugar
  • 2 tablespoons cornstarch
  • 2 lbs fresh peaches, peeled and sliced
  • 1 tablespoon butter
  • 1⁄2 teaspoon cinnamon
  • 1⁄4 teaspoon nutmeg
  • 2 sheets frozen puff pastry, thawed
  • 1 egg (beaten with 1 teaspoon water)
  • 1⁄2 cup powdered sugar
  • Preheat oven to 400º.
  • As you're slicing the peaches, save the juice.
  • Combine peach juice with sugar and cornstarch in saucepan. Cook until thick and bubbly.
  • Add peaches, butter, cinnamon and nutmeg.
  • Cool slightly.
  • Lightly roll out each pastry sheet on floured surface.
  • Cut each sheet into 4 squares.
  • Place some of peach filling on half of each square. Brush edges with beaten egg. Fold over into a triangle (or rectangle) and press to seal edges (or crimp with fork).
  • Place on baking sheets.
  • Bake at 400º for 10-15 minutes until lightly brown and puffy.
  • Cool on racks.
  • Sprinkle with powdered sugar. Or frost with a powdered sugar frosting.