Ingredients
Equipment
Method
Prep the oven and baking sheets
- Preheat the oven to 400F and line two baking sheets with parchment paper so the turnovers bake evenly without sticking.
Cook and cool the cinnamon peach filling
- Cook the diced peaches with granulated sugar, cornstarch, cinnamon, and lemon juice in a saucepan over medium heat for 5 minutes until thickened and glossy.
- Cool the peach filling completely so it stays jammy and doesn’t leak into the pastry layers.
Shape the turnovers
- Cut each thawed puff pastry sheet into 4 squares to make 8 total turnovers.
- Place a heaping tablespoon of peach filling in the center of each square, leaving a border for sealing.
- Fold each square diagonally into a triangle and press the edges firmly with a fork to seal.
- Transfer the sealed triangles to the lined baking sheets and brush with the beaten egg wash for a deep golden crust.
- Sprinkle coarse sugar over each turnover and cut a small vent in each so steam can escape at the pastry split points.
Bake and glaze
- Bake at 400F for 18-22 minutes until deeply golden and puffed with flaky layers that shatter when broken.
- Drizzle with powdered sugar glaze while warm, then serve.
Notes
For clean edges and less leaking, let the peach filling cool fully until not warm to the touch. Store baked turnovers covered in the fridge up to 3 days; rewarm in a 350F oven for 6-8 minutes to re-crisp. Freezing: freeze unbaked assembled turnovers on a tray, then bag and bake from frozen, adding 3-5 minutes. Dietary swap: use a plant-based egg wash (or omit egg wash and brush lightly with milk) for a slightly less glossy finish.