Quick Peach Turnovers

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by Heather Harris Brady

I thought this would be a good recipe for the upcoming holiday weekend. If you are making the Wild Mushrooms Florentine from my last post you’ll have a half sheet of pastry leftover to use in this recipe. A can of peaches and you can have fresh turnovers on the table in under an hour. I like to use peaches in 100% juice so the filling isn’t too sweet.

Quick Peach Turnovers, Makes Four Large Turnovers

  • ½ sheet puff pastry
  • 1 can peach halves or slices in 100% juice
  • Cinnamon
  • 1 T. cornstarch
  • 1 egg beaten with 2 T. water

Glaze

  • 1 T. butter
  • 1 c. powdered sugar
  • 1 t. vanilla
  • 1 T. milk

Preheat the oven to 400. Drain and chop the peaches, reserving ½ c. of the juice.

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Mix the cornstarch with the juice, and combine it the peaches in a saucepan. Cook over medium, stirring, until thickened.

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Stir in the cinnamon to taste and set aside.
Roll out the puff pastry onto a floured countertop to 12” square. Cut it into four 6” squares.

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Brush the edges all around with the egg wash and put a scoop of filling in the center.

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Fold the pastry diagonally, meeting the edges together along the egg wash. (The wash will seal the edges shut.)
Place the filled turnovers on a baking sheet and bake for about 15 minutes, or until golden brown.

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While the turnovers are baking, make the glaze: Combine the butter, sugar and vanilla together in a bowl. Drizzle in the milk until you achieve a pourable consistency.
Cool the turnovers on a rack and top with the glaze.

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Whether you’re celebrating Memorial Day this weekend or not I hope your weekend is a great one!

One year ago: Moroccan Baked Chicken

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