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There’s nothing sweeter than the scent of freshly baked homemade peach turnovers. With the most flaky, all-butter pastry and a fresh peach filling (peaches cooked slowly on the stovetop with a touch of butter and sugar), these turnovers make one fine breakfast. Recipe makes 12 turnovers.
Golden, flaky, and simply irresistible, enjoy these easy peach turnovers warm from the oven with a dusting of powdered sugar (or for dessert with a scoop of vanilla ice cream).
For the homemade peach pie filling, I use fresh peaches and cook them down on the stovetop with some butter, sugar, and salt. A touch of arrowroot starch or cornstarch gently thickens the filling into a nice consistency for filling the turnovers.
How to Make Perfect Turnovers
The first secret to perfect turnovers is chilling your pastry! Allow the dough to rest in the refrigerator for at least one hour before rolling and cutting squares of dough. Once you’ve cut out your squares, chill them in the refrigerator for at least 15 minutes.
The second secret is the ratio of filling to pastry – use too much filling, and it can be tricky to seal the edges. For this recipe, about two teaspoons of peach filling is just the right amount. I also add one or two fresh peach slices sprinkled with sugar.
Fold the pastry over at a diagonal to form a triangle and seal by crimping the edges with a fork. Chill the assembled turnovers for 10 minutes (essential for flaky layers!), then brush with heavy cream, sprinkle with sugar, and bake until golden brown.
Pro Tip: You can also sprinkle the tops of the pastries with coarse sugar or cinnamon sugar before baking.
Make Ahead Tips
Freeze assembled turnovers on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. When ready to bake, brush with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.
More peach recipes you’ll love:
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Flaky Homemade Peach Turnovers
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes (plus chilling time)
- Yield: 12 turnovers
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
With the most flaky, all-butter pastry and a fresh peach filling, these homemade peach turnovers make one scrumptious breakfast! Recipe makes 12 turnovers.
Ingredients
Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 2 tsp granulated sugar
- 1 cup cold unsalted butter, cubed
- 1/4 to 1/2 cup ice water
Filling
- 2 Tbsp unsalted butter, cubed
- 1 1/2 cups peeled and diced peaches
- 3 Tbsp granulated sugar
- pinch of salt
- 1 tsp arrowroot starch (or 1/2 tsp cornstarch)
- 2 tsp water
- 1 small peach, thinly sliced
- 2 Tbsp granulated sugar
Topping
- 1 Tbsp heavy cream
- 1 Tbsp granulated sugar
Instructions
- Make crust: Combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 1/4 cup ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Divide dough into two equal portions. Wrap each portion in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Make filling: Combine butter, diced peaches, 3 tablespoons sugar, and salt in a medium saucepan. Cook over medium high heat, stirring frequently, until butter is melted and juices are bubbling. Reduce heat and simmer for 15 to 20 minutes, stirring occasionally, until fruit has softened. Whisk together arrowroot starch in water and add to saucepan. Simmer for 1 to 2 minutes, until mixture has thickened. Transfer to a bowl and chill until ready to use.
- Line two baking sheets with parchment paper. Place one disc of dough on a floured board and dust dough with flour. Use a lightly floured rolling pin to roll out dough to about 1/8″ thick (If dough starts to stick, use a floured bench scraper to gently lift dough from board). Cut out 4 1/2-inch squares of dough (re-roll scraps once). Place squares on baking sheet and chill in the refrigerator for 15 minutes. Repeat with second disc of dough and preheat oven to 400°F.
- Assemble turnovers: Working with 1 or 2 squares at a time, place two teaspoons of peach filling in the center of the square. Top with 1 or 2 peach slices and sprinkle with sugar. Brush edges of pastry lightly with water and fold over at a diagonal to form a triangle. Seal the edges of each turnover by crimping with a fork and vent tops with a sharp knife. Chill assembled turnovers in the refrigerator for 10 minutes.
- Bake turnovers: Just before baking, brush turnovers with cream and sprinkle with sugar. Bake for 26 to 30 minutes, until golden brown. Cool turnovers on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store leftover turnovers overnight at room temperature. Reheat in a warm oven (300°F) before serving.
Notes
Lemon juice: If desired, add 1 to 2 teaspoons fresh lemon juice to the peach filling.
Make ahead: Freeze assembled turnovers on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. When ready to bake, brush with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.
Should we remove the skin from the fresh peach slices added to the filling?
Hi Cara, I usually peel the peaches. If you find it easier, feel free to leave the skin on.
*Note: forgot to mention, i used Turbanado sugar, granulated sugar with cinnamon to sprinkle on the turnovers.
Oh yum, that sounds amazing too. 🙂
Thanks. I think I will leave the skins on for texture.
Thank you 🙏🏽so much this recipe!
I used my own pie filling recipe using fresh peaches, but used your easy to follow crust recipe. It tastes good, it’s flakey, yet, holds together well, so you can easily pick up the turnovers & eat them. Great to package & share or serve to a group of people.
🙏🏽Appreciated 🥰👍🏽all the Pro Tips & your website ‘COOK MODE‘, too. That was very helpful.
The only thing i changed was the shape from squares🟨 to circles🟡. Using a 4” inch round glass parfait cup like a biscuit cutter to cut the dough crusts. I got more than 12 pieces out of the recipe, but had to re-roll the dough out. The square shapes would be easier to ‘pre-make’ & store/freeze, though.
I attached a picture … not the best picture, but they went so fast, i think that’s a better testament to how good this is! My neighbors complimented the taste & quality, and even passed my toughest critics ‘taste test’ … they even said,”oh! I thought these were from a professional bakery!” High Praise to YOU & your recipe. Much gratitude & appreciation.
Great to hear this, thank you!
You added topping ingredients, but didn’t give directions- unless I missed it. Do we heat the heavy cream and sugar together? Or just mix it?
Hi Lauren! In Step 5, just before baking, brush turnovers with cream and sprinkle with sugar. Hope that helps!
Hi, I made the dough and filling yesterday. I wanted clarity when you cut the dough is it (4) 1/2 inch squares or 4 1/2 inch squares? Also since recipe makes a total of 12 turnovers. Would it be safe to say you would get 6 from each dough round. Thanks so much. Looking forward to trying this it looked delicious. Please respond today if possible.
Hi Sherita, yes that’s right – cut out 4.5-inch squares of dough. You should be able to cut 6 squares per disc of dough, for a total of 12 squares. Happy baking!