Flaky Peach Turnovers

Take advantage of summer’s bounty of peaches with these flaky homemade Peach Turnovers. Stuffed with diced peaches and baked in a homemade flaky puff pastry, these  turnovers make for a perfect brunch or summer dessert. The secret to working with the homemade puff pastry is making sure your dough is cold. Don’t let the length of this recipe intimidate you-it’s completely worth it and really is easy if you take the time to keep everything very cold. Make sure you have everything you need ready and work quickly when you start to work with the dough and assemble the turnovers. If the dough becomes too warm while you’re working with it, just return it to the freezer or refrigerator for a few minutes; cold dough is much easier to work with! The peach filling is simple and lets the sweetness of the ripe peaches shine through. Diced peaches are sprinkled with sugar, cinnamon and nutmeg, then drained in a fine mesh strainer right before assembling. The reserved peach juice is then brushed over the turnover right before baking and then dusted with cinnamon and sugar. This recipe freezes beautifully so you can enjoy summer ripe peach turnovers in the middle of winter. Just fill, shape and freeze the unbaked turnovers. When you are ready to bake, proceed with step seven, pop in the oven and add a few minutes to the baking time. No need to thaw! 🙂

One Year Ago: Brisket Quesadillas          

Two Years Ago: Sweet Potato Pancakes 

Flaky Peach Turnovers

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For the Puff Pastry:

  • 2 cups unbleached all-purpose flour (10 ounces)
  • 1 tablespoon granulated sugar
  • 1 teaspoon table salt
  • 16 tablespoons unsalted butter (2 sticks) cold, cut into 1/4-inch cubes
  • 6 tablespoons water ice
  • 1 teaspoon lemon juice

For the Peach Filling:

  • 1 pound peaches, pitted and diced small with the skins left on
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

For the Cinnamon Sugar Topping:

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon


  1. In the bowl of food processor fitted with steel blade, pulse to combine flour, sugar, and salt. Add one-quarter of the butter cubes and cut butter into flour until butter is in dime-sized pieces, about four 1-second pulses. Add remaining butter to coat cubes with flour, two 1-second pulses. Transfer mixture to medium bowl.
  2. In a small bowl, combine ice water and lemon juice. Add 3 tablespoons liquid to flour and butter mixture and toss until just combined. Toss in remaining water, then turn dough out onto work surface and press it together with both hands. Using the heel of one hand braced against the work surface, drag a small portion of the dough forward in a short, brisk strokes. Repeat with the remaining dough portions. Gather the dough together with a bench scraper and repeat the process a second time. Press the dough into an 8 by 4-inch rectangle, wrap in plastic, and refrigerate at least 30 minutes.
  3. Unwrap dough and place onto a lightly floured large piece of parchment paper and roll into a 15 by 10-inch rectangle. Fold the dough lengthwise into thirds. Starting from the narrow end, fold the dough into thirds. Press it to form a 6 by 5-inch rectangle. Repeat process. If dough is soft and sticky, wrap in plastic and refrigerate 30 minutes until workable, then repeat rolling and pressing. When second rolling and folding is complete, wrap dough in plastic and chill at least 30 minutes.
  4. Unwrap dough and place on a large sheet of parchment paper lightly dusted with flour. Roll the dough to an 18-inch square that is slightly under 1/8 inch thick. Using a ruler and a pizza cutter, trim the dough to a 15-inch square. Make two incisions at 5-inch intervals on all four sides of the square. Line ruler up with incisions and cut the dough into nine 5-inch squares. Slide parchment and dough onto a large cookie sheet and refrigerate while making peach filling.
  5. In a large bowl, combine diced peaches, sugar, cinnamon and nutmeg. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices.
  6. To assemble the turnovers, working one piece of dough at a time, remove dough squares from refrigerator and set on work surface. Place 2 tablespoons peach filling in center of dough. Moisten two adjoining edges of dough square with finger dipped in reserved peach liquid, then fold top portion of dough over bottom, making sure to overlap the bottom portion by 1/8 inch. With a fork dipped in flour, press to seal and crimp the edges. Using wide metal spatula, transfer turnover to prepared baking sheet. Repeat process with remaining dough squares. Refrigerate 30 minutes or cover with plastic wrap and refrigerate up to 24 hours.
  7. While turnovers are chilling, adjust oven rack to upper-middle position and heat oven to 375 degrees. Combine sugar and cinnamon in small bowl. Brush turnovers lightly with reserved peach liquid and sprinkle evenly with cinnamon sugar. Bake until golden brown, 18 to 22 minutes. Using wide metal spatula, transfer turnovers to wire rack to cool slightly before serving.

Yields: 9 (5 inch) turnovers
Prep Time: 1 hour and 30 minutes
Bake Time: 22 minutes

Source: adapted from Cook’s Illustrated Apple Turnovers

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34 Responses to Flaky Peach Turnovers

  1. No surprise that you’ve baked something I would eat in ten seconds, tops! I can see how amazing the tops of these are… Who gets to enjoy all these treats? 🙂

  2. Stuart B. says:

    Correct. These could be eaten in ten seconds and would take days to make them. Nothing would turn out right the first time. Making a puff pastry? Are you kidding? Do real people actually make this product? I love to cook and bake, but, puff pastry? Come on! Anyone who can make a puff pastry can walk on water in my book.

  3. I can’t even begin to tell you how excited I am to make these!! You weren’t kidding when you said “Flaky” … yumm!! And this year, it seems like the peaches are sweeter than ever. I’ll have to come back and let you know, how it all turns out 🙂

  4. spiffycookie says:

    Wow made with home made puff pastry too, impressive!

  5. Oh, yum! I love that you drained the peach juice and used it as a glaze. I might have to make this (I have never made puff pastry).

  6. katiezeller says:

    We’ve been eating peaches by the sackful for weeks – these look delicious!…. would buy the pastry, tho (lazy)

  7. ChgoJohn says:

    Does this mean I have to buy even more peaches?
    You made your own puff pastry. Way to go, Christina!

  8. colleen says:

    These look fantastic Christina, and I LOVE that you tried your hand at making puff pastry. Looks like the hard work paid off. Can’t wait to try it myself.

  9. These turnovers look so tempting! I’m going crazy with peaches this month, so I might just have to try these out!!

  10. This is perfect timing – the peaches here are just starting to come into season. This looks like a delicious way to enjoy them!

  11. I actually love that you made your own puff pastry… they look absolutely amazing!!

  12. gwynnem says:

    These turnovers look just lovely. It’s high season for Colorado peaches, too. I just posted a peach galette recipe at my blog that you might like. Hope you have a great weekend. 🙂

  13. The flakiness is perfect on these. I definitely need to try homemade puff pastry. They look wonderful!

  14. Looks amazing! I would love to try this sometime!!! 🙂


  15. Kim Bee says:

    I want like 10 of these right now. They look so good.

  16. Ive never made turnovers at home – crazy but true. And I used to eat my mom’s and grandma’s like crazy. Yours are gorgeous!

  17. I am loving all of the peaches right now. We have a farm down the road and I went picking today. I will be keeping this recipe close at hand.

  18. Cole @ Duck Soup says:

    Oh have mercy! I’ve been looking for a reason to try making puff pastry from scratch, and it looks like I found it!

  19. Yummy, yummy!! Look delicious 🙂

  20. barbarabakes says:

    Wish I could reach in and grab one. They look delicious!

  21. The Teenage Taste says:

    I saw these this morning on my Facebook newsfeed and, let me tell you, my mouth was watering! Yum!

  22. muppy says:

    i love peach season, awhile to wait here! i have yet to make my own puff, should give it ago.

  23. Hi there!
    Oh I love turnovers filled with peach, looks very tempting with a nice cup of tea. I should maybe make some soon, though I ll have to wait for an oven first. I can imagien the spicy cinnamon with the peach melting in my mouth… mhmm

    • stuofnankinchowmien says:

      How they look is not as important as whether or not they can be reproduced by a home cook in a home kitchen in a reasonable time frame. They look fantastic, I even went out and bought a bag of ripe peaches. Making a proper puff pastry is no job for an amateur.
      I screw up putting a washer in a faucet, how can I be expected to make a puff pastry? Don’t they sell puff pastries already made….good ones….maybe…hopefully.

  24. Liz says:

    WOW, these look outstanding! I’ll print the recipe to try…my hubby would be thrilled with either peach or apple 🙂

  25. Cook LA says:

    Great post and recipe! Must try this soon!


  26. Mmm… buttery and flaky! I like, I like! Very impressed that you make your own puff pastry! 🙂

  27. dreamingskies says:

    Wow, this looks great! :3 off to the oven we go~

  28. These look AMAZING! Peaches are delicious, especially with some good pastry crust and good ‘ol cinnamon sugar.
    That’s exciting that you’re having a website overhaul! Good for you 🙂

  29. JulieD says:

    Your puff pastry looks perfect!! Flaky and beautiful…I’m craving these now!

  30. My husband has been begging me for a peach pie lately, but I think he’d like these even more! They make the perfect summer dessert 🙂

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