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
- 1 T. cornstarch
- 1 egg beaten with 2 T. water
- 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.
Mix the cornstarch with the juice, and combine it the peaches in a saucepan. Cook over medium, stirring, until thickened.
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.
Brush the edges all around with the egg wash and put a scoop of filling in the center.
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.
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.
Whether you’re celebrating Memorial Day this weekend or not I hope your weekend is a great one!
One year ago: Moroccan Baked Chicken