When I was growing up, my family often had fruit turnovers for breakfast or dessert. It was a quick, flaky and it was straight from the freezer. Perfect for two busy parents to feed two little girls with big sweet tooths!
I kept Mom and Dad in mind while creating this recipe, and saved them leftovers. It was the daughterly thing to do. This recipe combines buttery frozen puff pastry and a cinnamony fruity filling with the last of my ripe peaches and blueberries. [Side note, always keep puff pastry in your freezer. You can use it a zillion different ways for quick appetizers and desserts.]
Peach and Blueberry Turnovers
- One box of puff pastry (2 sheets); make sure to thaw but keep cold in the fridge
- 2 cups fresh peaches, peeled and chopped
- 1 cup fresh blueberries
- 1/2 cup light brown sugar
- 1 tsp ground cinnamon
- 1 tbs corn starch
- flour to use for counter and rolling-pin
- one egg white to brush on top of pastry at the end
Move puff pastry from the freezer down to the fridge the night before you make these turnovers. This will allow the puff to thaw gradually and still remain cool, very important!
The morning of, peel and chop your peaches, and put in a medium mixing bowl. I used three large peaches to yield two cups of chopped peaches. Then add your blueberries to the bowl. Add cinnamon, brown sugar and corn starch to the bowl and stir until combined. You don’t need a lot of sugar here because you are using your last ripe and juicy peaches! Speaking of juicy, the corn starch will help thicken up your filling so it stays put (hopefully) in your pastry.
Preaheat your oven to 400. Sprinkle flour on a clean counter and roll out puff pastry. Make sure to also flour your rolling-pin so that it doesn’t stick to the top of your pastry. Cut the pastry into three sections, I used a pizza cutter to cut through the dough. You need to do this rather quickly as the butter in the pastry gets a bit sticky as it melts. Place your filling in the center of your pastry and fold the top of pastry over your filling. Make sure to seal all of the edges with a fork so your filling doesn’t escape in the oven.
I repeat make sure to seal your edges properly unlike my photo below. I made the textbook error of over-filling my pastry. I recommend using two spoonfuls instead of my three.
After you’ve stuffed your turnovers, separate an egg and lightly brush the egg white over the top of your pastry. This will turn it a beautiful golden-brown. Pop these into the oven for 10-12 minutes.
Check out these beauties! A perfectly delicious way to use up the last of that summer fruit. Actually, it could also be perfect for the Fall with some apples. Well what do you know, the recipe that keeps on giving. AND it’s Mom and Dad approved. They earned it, right!