AMAZING PEACH TURNOVERS
I'm always making turnovers, so when I had a few peaches I thought it would be wonderful filling! Enjoy!
Provided by Janet Scott
Categories Other Desserts
Number Of Ingredients 14
Steps:
- 1. NOTE: You don't want very big slices because your putting the filling in a turnover. In a small sauce pan add your diced peaches and sprinkle with sugar, flour, cinnamon and lemon juice. toss until blended. do not cook yet, let them sit and create juices. about 10 minutes. Place on medium heat stirring gently until thickened. This won't take long so do not leave your pan unattended. Be careful not to mash your peaches. take off heat and fold in your vanilla, set aside.
- 2. Make your pie crust by whisking the water, egg and vinegar. set aside. Mix your flour and salt until well incorporated then add your crisco using a fork in a chopping motion. it will be very crumbly.
- 3. Add the wet to the flour mixture and mix just until blended. Fold out on a floured surface. cut your dough in half and work with one half at a time.
- 4. You can use a lid to cut your circles or use a gizmo like I found at the kitchen store. They are great!
- 5. Place a heaping tablespoon of filling in the center of your circle. Using a pastry brush coat the outside edges with a egg wash, fold over and press sides with a fork to seal. Brush the outside of your crust with a little egg wash. Place each one on a cookie sheet lined with parchment paper. Bake at 350 degrees until golden brown. dust with powdered sugar or a simple glaze...or both! SO yummy!
DECADENT OZARK PEACH TURNOVERS
This recipe originally uses apples, but with peach season in full swing here in the Ozarks, these sweet little tangy fruits made the perfect turnovers. Add a dash of cinnamon and pair with homemade vanilla ice cream and your friends and family will be begging for more.
Provided by Shelly
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut peaches into 16 crescent-shaped slices.
- Unroll crescent roll dough on a flat work surface and separate into 16 triangles. Place a peach slice at the base of each triangle and roll up to enclose in the dough. Arrange turnovers in a baking pan.
- Melt butter in a small saucepan over medium-low heat. Whisk in sugar, vanilla extract, and salt. Pour evenly over the turnovers in the baking pan. Pour citrus-flavored soda over the turnovers. Sprinkle cinnamon on top.
- Bake in the preheated oven until turnovers are golden brown and liquid is bubbling, 30 to 40 minutes.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 32.7 g, Cholesterol 30.5 mg, Fat 17.5 g, Protein 2.1 g, SaturatedFat 8.8 g, Sodium 377.1 mg, Sugar 23.6 g
FRESH PEACH TURNOVERS
I came up with this recipe cuz of an abundance of peaches on my tree. I just love the sweet peaches in the flaky puff pastry!
Provided by Charmie777
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400º.
- As you're slicing the peaches, save the juice.
- Combine peach juice with sugar and cornstarch in saucepan. Cook until thick and bubbly.
- Add peaches, butter, cinnamon and nutmeg.
- Cool slightly.
- Lightly roll out each pastry sheet on floured surface.
- Cut each sheet into 4 squares.
- Place some of peach filling on half of each square. Brush edges with beaten egg. Fold over into a triangle (or rectangle) and press to seal edges (or crimp with fork).
- Place on baking sheets.
- Bake at 400º for 10-15 minutes until lightly brown and puffy.
- Cool on racks.
- Sprinkle with powdered sugar. Or frost with a powdered sugar frosting.
Nutrition Facts : Calories 490.2, Fat 25.8, SaturatedFat 7.1, Cholesterol 27.1, Sodium 174.9, Carbohydrate 60.5, Fiber 2.7, Sugar 29.8, Protein 6.3
PEACH TURNOVERS RECIPE - (4.5/5)
Provided by Marinel
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400degrees. Line a large baking sheet with parchment paper; set aside. In a small bowl stir together granulated sugar, flour, and cinnamon. Add peaches; toss to coat. 2. Unfold pastry. Cut pastry into 4 squares. Brush edges of squares with milk. Evenly spoon peach mixture onto centers of squares. Fold one corner of a square over filling to opposite corner. Press edges with the tines of a fork to seal. Place turnover on prepared baking sheet. Repeat with remaining dough squares. Prick tops of turnovers several times with a fork. Brush with additional milk and, if desired, sprinkle with coarse sugar. 3. Bake for 15 to 18 minutes or until puffed and golden brown. Cool slightly on baking sheet on a wire rack. 4. Meanwhile, in a small bowl sir together the powdered sugar, butter vanilla and salt. Add enough milk to make icing drizzling consistency. Drizzle over warm turnovers.
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FRESH PEACH TURNOVERS - PRACTICALLY HOMEMADE
From practicallyhomemade.com
5/5 (1)Estimated Reading Time 3 minsCategory DessertTotal Time 27 mins
- Preheat oven to 375 degrees and line a baking sheet with parchment paper or lightly spray with nonstick spray.
- In a small bowl combine diced peaches, brown sugar, cinnamon and cornstarch. Stir until all of the ingredients are completely incorporated.
- Drop a tablespoon of filling in the middle of each square and fold square over. Using a fork, crimp the edges of the dough to seal the filling inside. Place on baking sheet and continue with all 12 of the dough pieces. NOTE: Be sure to not over stuff the dough or they will be hard to seal.
PEACH TURNOVERS - TUTTI DOLCI
From tutti-dolci.com
Reviews 14Total Time 1 hr 30 minsCategory Dessert
- For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 1/4 cup ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Divide dough into two equal portions. Wrap each portion in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- For the filling, combine butter, diced peaches, 3 tablespoons sugar, and salt in a medium saucepan. Cook over medium high heat, stirring frequently, until butter is melted and juices are bubbling. Reduce heat and simmer for 15 to 20 minutes, stirring occasionally, until fruit has softened. Whisk together arrowroot starch in water and add to saucepan. Simmer for 1 to 2 minutes, until mixture has thickened. Transfer to a bowl and chill until ready to use.
- Line two baking sheets with parchment paper. Place one disc of dough on a floured board and dust dough with flour. Roll out until dough is about 1/8″ thick (If dough starts to stick, use a floured bench scraper to gently lift dough from board). Cut out 4 1/2-inch squares of dough (re-roll scraps once). Place squares on baking sheet and chill in the refrigerator for 15 minutes. Repeat with second disc of dough and preheat oven to 400°F.
- Working with 1 or 2 squares at a time, place two teaspoons of peach filling in the center of the square. Top with 1 or 2 peach slices and sprinkle with sugar. Brush edges of pastry lightly with water and fold over at a diagonal to form a triangle. Seal the edges of each turnover by crimping with a fork and vent tops with a sharp knife. Chill assembled turnovers in the refrigerator for 10 minutes.
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