Fresh Peach and Raspberry Turnovers
This easy turnover is made with puff pastry and takes advantage of the seasons great fresh peaches and raspberries.
Servings 18 turnovers
Ingredients
- 1 tbsp light brown sugar
- ½ tsp cinnamon
- 1 tbsp lemon juice
- 1½ cups fresh peaches, cut up
- 1 cup fresh raspberries
- 1 pkg puff pastry Will have two sheets in the package. Each sheet will yield 9 small turnovers
- 1 egg
- crystal sanding sugar
Instructions
- In a separate bowl prepare the peaches. Cut into small pieces. You can peel if you want. Add raspberries.
- Add the light brown sugar, cinnamon and lemon juice. Mix well. Set aside.
- Allow the puff pastry to come to room temperature.
- On a lightly floured surface, open the sheet of puff pastry, making a 9 x 9 inch rectangle.
- Cut the pastry into 3 inch square pieces. This will yield 9 squares. Both sheets will yield 18 squares.
- Roll out each square to help loosen up the pastry.
- Take the prepared fruit and place 1 teaspoon of filling on one half of the pastry square.
- Fold over the square into the triangular turnover shape, sealing the edges with water.
- Take a knife and put two to three slits on the top of the turnover to help relieve steam.
- Place the turnovers on a prepared baking sheet, using a silicon pad or parchment paper.
- Take the egg and 1 teaspoon of water for an egg wash. Apply to the turnovers.
- Sprinkle the turnover with crystal sanding sugar.
- Preheat oven to 400° and bake for 15-18 minutes or until golden brown.
- Remove from oven and allow to cool on baking sheet. °
Notes
Unbaked turnovers can be frozen. Bring to room temperature and bake as above.
Baked turnovers can be frozen. Allow to freeze in a single layer. Then transfer to container. Bring turnovers to room temperature and then warm in 350 degree oven.
This recipe was adapted from https://www.justataste.com/easy-peach-turnovers-recipe/