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 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). A drizzle of vanilla glaze also makes a delicious topping!
- Flour – Use all-purpose flour to make the pastry.
- Salt – Adds flavor to the pastry and a pinch of salt enhances the flavor of the peach filling.
- Sugar – Granulated sugar sweetens the peach filling and is sprinkled over the turnovers before baking.
- Unsalted butter – Cold unsalted butter makes the crust super flaky. The peaches are also cooked in butter to make the filling.
- Ice water – The key to flaky, tender pie crust!
- Fresh peaches – I use and recommend fresh peaches to make the homemade peach pie filling. You can also use frozen peaches or substitute fresh berries or apples.
- Starch – A touch of arrowroot starch or cornstarch gently thickens the filling. Dissolve the starch in water, then whisk into the filling and simmer for 1 to 2 minutes, until thickened.
- Heavy cream – To brush over the turnovers before baking. The heavy cream adds a light sheen and nice even color, without the mess of an egg wash.
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.
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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 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:
- Peach Almond Tart
- Fresh Peach Crumb Cake
- Brown Sugar Peach Layer Cake
- Peach Blueberry Crisp
- Peach Upside Down Cake
Did you try this Peach Turnover Recipe? Let me know by leaving a comment and rating below!Print
With the most flaky, all-butter pastry and a fresh peach filling, these homemade peach turnovers make one scrumptious breakfast! Recipe makes 12 turnovers.
- 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
- 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
- 1 Tbsp heavy cream
- 1 Tbsp granulated sugar
- 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.
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.
Keywords: Peach, Peach Turnovers, Turnovers, Pastry
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