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.
Measuring cups and spoons or a digital kitchen scale
baking sheet
Parchment paper
Rolling Pin
Whisk
Scissors
Wire rack
Ingredients
1packagefrozen puff pastrythawed (14 oz. or 400 g)
8tablespoonspeach jam
1teaspoonground cardamomor cinnamon
⅛teaspoonsalt
1egg white
1 to 2tablespoonscoarse 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.