It is the end of summer here, which means the peaches are beyond juicy and coming to the end of their season. Well, store bought season. Plum season is just starting here in the North. Anyway, I squeezed in some last peachy goodness and used up what was left before the fruit flies took over the kitchen. Aren’t those little things just the worst? I have no idea how to really prevent them other than never having fresh food. Ugh.
Life is Peachy.
Sweet Peach Pastry Turnovers
Ingredients:
- 2 tablespoons lime juice
- 3 large fresh peaches, pitted and sliced
- 1/2 teaspoon ground nutmeg
- 3 tablespoons sugar
- 1 tablespoon all-purpose flour or cornstarch
- Pinch of salt
- 1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted (I used Pepperidge Farm)
- 1 egg + 1 tablespoon water, for egg wash
Preheat the oven to 400 degrees F.
Combine the lime juice and sugar in a large bowl. Slice your peach and remove pit. Gently toss the peach slices in the lime and sugar mixture. Mix flour/starch with salt and ginger, then combine it with the peaches.
Take thawed puff pastry sheets and roll out into a square on a flat, floured surface. Cut each square sheet (2) into 4 squares for eight smaller squares total.
Beat egg and one tablespoon water. Brush egg-wash onto the edges of pastry squares.
Add 1/2 cup (1/8 of total) peach mixture to half of each square.
Fold each square over into a triangle and press edges with fork tins.
Place each triangle on a parchment covered sheet pan. Brush egg-wash over each turnover and cut 2-3 small slits on the top of each for venting. Optional: sprinkle sugar on top.
Bake for 20-25 minutes at 400°F.
Some people choose to peel their peaches. I am not a peeler, I don’t peel anything. I don’t mind the skins, but be warned, they do add a red color to the peach juice that oozes out. So if you like the colors to remain for orange, you might want to peel.
If you are feeling like making these with canned peaches because it is January or something, make sure to skip the sugar. Actually, if your fresh peaches are ripe, you could skip the sugar then too. The lime is just for some tang and color preservation.
The peach slice on top is just for kicks. Or you could make a simply glaze for on top to impress people. These days, I find that using your oven at all impresses people! Haha.
also enjoy:
Cherry Pastry Turnovers with Ginger & Sweet Orange
Rhubarb & Mixed Berry Pie {Gluten Free}