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

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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.