These peach turnovers couldn't be easier! Frozen puff pastry, peach jam, and a warming note of ground cardamom are a simple, gorgeous combo. We use store-bought peach jam in this recipe, because a) it's easy, and b) it's practically foolproof in turnovers.
For some more delicious stone fruit desserts, try our peach galette and easy apricot pie. If you have extra puff to use, make some simple puff pastry cinnamon twists.
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Ingredients
Ingredient Notes and Substitutions
- Peach jam: we used store bought jam for this recipe. Any brand should work.
- Ground cardamom: available in any well-stocked grocery or bulk store.
- Frozen puff pastry: we used a block of puff pastry because that's what we had on hand but you can also use a thawed, unrolled sheet.
- Ground cardamom: cinnamon, dried ginger, or both mixed together are good substitutes for the cardamom.
Method
Step 1: stir together the peach jam, cardamom, and salt in a bowl until well combined. Set aside.
Step 2: roll the puff pastry into a square approximately 12-inches (30-cm).
Step 3: slice the rolled out square of pastry into four smaller squares. Brush whisked egg white around the edges of each square.
Step 4: spoon a dollop of jam into the middle of each square and fold the pastry together to form a triangle. Press the edges to seal.
Step 5: crimp the pressed edges of each turnover with a fork for extra leakage insurance.
Step 6: trim away any uneven, excess dough with scissors.
Step 7: Place the turnovers on a parchment lined baking sheet and brush the top of each with egg white.
Step 8: Sprinkle with coarse sugar if using, and then bake the turnovers until puffy and golden. Cool on a wire rack for 15 minutes before serving.
Top Tips
1. Resist the temptation to overfill your turnovers; about one tablespoon per pastry is enough.
2. Don't be alarmed if your turnovers leak, it's completely normal.
3. Skip the coarse sugar sprinkle if you'd like and drizzle with glaze after they've cooled instead.
Recipe Notes
We brushed the egg white around the pastry first, before adding the filling, as the jam tends to spread as it sits. Brushing the egg white first means your turnovers are ready to be folded as soon as you spoon on the jam.
The amount of filling to use can be a bit tricky. Don't be surprised if the first couple of times you wind up with over or under-filled pastries.
The coarse sugar topping is optional but makes for a very pretty pastry.
How to Store
Storage: turnovers have the best texture the day of baking, but they can be stored in a sealed container for a couple of days.
Freezing: transfer fully cooled turnovers to an airtight container and freeze for up to a month. We recommend reheating them in the oven to crisp them up again.
FAQ
Do you have to brush puff pastry with butter?
Butter is great. You can also brush puff pastry with milk, cream, whisked whole egg, egg yolk, or egg white.
How do I know when it's time to roll my puff thawed puff pastry?
In our opinion, the directions on store-bought puff pastry sometimes advise thawing for a bit too long. You don't want to roll soft, sticky pastry. Instead, watch for pastry that's still very cold and firm but not frozen. This is the ideal condition for rolling.
How do I stop my turnovers from leaking?
Regardless of how much egg wash you use or how firmly you've crimped the edges, you can expect all turnovers to have a bit of leakage. If you're losing a lot of filling, though, it's a sign the pastry hasn't been sealed completely. We like to press the edges with our finger, crimp with a fork, and then trim evenly with scissors for added insurance after brushing with egg wash.
If you make these Peach Turnovers or any other dessert recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Peach Turnovers with Puff Pastry
Equipment
- Measuring cups and spoons or a digital kitchen scale
- baking sheet
- Parchment paper
- Rolling Pin
- Whisk
- Scissors
- Wire rack
Ingredients
- 1 package frozen puff pastry thawed (14 oz. or 400 g)
- 8 tablespoons peach jam
- 1 teaspoon ground cardamom or cinnamon
- â…› teaspoon salt
- 1 egg white
- 1 to 2 tablespoons coarse sugar
Instructions
- Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
- Stir together the peach jam, cardamom, and salt in a bowl until well combined. Set aside.
- Lightly flour a work surface, place the thawed puff pastry on top, then lightly flour the top of the pastry. Roll the pastry into a square approximately 12x12-inch (30x30-cm) in size.
- Cut the rolled out square of pastry into four smaller squares.
- Lightly whisk the egg white and brush it around all four edges of each of the small squares.
- Spoon approximately one tablespoon of peach jam into the middle of each small pastry square.
- Fold the top left corner of each square towards you to meet the bottom right corner, forming a triangle.
- Gently press the edges of each pastry triangle together to help seal.
- Crimp the pressed-together sides of each turnover with a fork for extra leakage insurance. Trim away any uneven, excess dough with scissors.
- Place the peach turnovers on the prepared baking sheet. Brush the top of each turnover with egg white and sprinkle with coarse sugar.
- Bake the peach turnovers for 18-20 minutes, or until puffy and golden. Cool on a wire rack for 15 minutes before serving.