Peach Turnovers

Peach turnovers are made by folding puff pastry around peach pie filling and baking it until golden brown and flaky. This recipe comes together in about 40 minutes using store-bought puff pastry and homemade peach pie filling, making it a great choice for breakfast, brunch, or dessert. Using homemade peach pie filling gives the turnovers larger pieces of fruit in every bite.

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We almost always have a batch of homemade filling in the refrigerator during peach season, and these turnovers are one of the first things we make with it. We always plan to save it for baking, but a few spoonfuls usually disappear before we get that far.

Other Ingredients and Substitutions

The complete ingredient list and measurements are listed in the printable recipe below.

• Puff Pastry: We usually make a batch of our homemade rough puff pastry and keep it in the freezer for recipes like these turnovers. You can use store-bought puff pastry too, which cuts down on prep time without sacrificing flaky, buttery layers. Let it thaw according to the package directions so it’s cold enough to work with but flexible enough to unfold without cracking. Before baking, place the assembled turnovers in the freezer for 10 to 15 minutes. Chilling the pastry firms up the butter, helping the turnovers bake up taller with crisp, flaky layers.
• Egg: Whisk the egg with a little water to make an egg wash. Brushing it along the edges helps seal the turnovers before crimping them with a fork to keep the filling inside during baking. A second coat brushed over the tops gives the puff pastry its rich golden brown color. If you don’t have an egg, brush the edges and tops with milk instead.

How to Make Peach Turnovers

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Don’t overfill the squares. One to two tablespoons of filling per turnover leaves enough room to seal the edges completely, which keeps the filling from leaking out during baking.

1. Prep the oven and pastry. Preheat the oven to 400°F and line two baking sheets with parchment paper. If using store-bought puff pastry, unfold the thawed sheets on a lightly floured surface. If using homemade rough puff pastry, roll the chilled dough into two 10-inch squares about ⅛ inch thick. Cut each sheet into four equal squares for a total of eight.

2. Add the filling. Place 1 to 2 tablespoons of peach pie filling in the center of each square, leaving a border around the edges for sealing.

3. Seal the turnovers. Whisk the egg with 1 tablespoon of water to make an egg wash and brush it along the edges of each square.

4. Crimp the edges. Fold each square diagonally into a triangle, press the edges firmly, and crimp them with a fork.

5. Chill before baking. Transfer the turnovers onto the prepared baking sheets and freeze for 10 minutes. Chilling the pastry helps create crisp, flaky layers. Brush the tops with the remaining egg wash and sprinkle with coarse sugar, if using.

6. Bake until golden. Bake for 18 to 20 minutes, until the turnovers are puffed and deeply golden brown.

7. Cool before finishing. Let the turnovers cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before adding the glaze or powdered sugar.

8. Finish with glaze or powdered sugar. Whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle the glaze over the cooled turnovers. For a lighter finish, skip the glaze and dust the turnovers with powdered sugar just before serving. We love these warm, topped with a scoop of homemade peach pie ice cream for an extra serving of peach.

Make-Ahead and Storage

Make-ahead: Assemble the turnovers up to 1 day in advance, cover, and refrigerate until you’re ready to bake.

Store: Keep leftover turnovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Freeze before baking: Assemble the turnovers through the freezer-chill step, then transfer them to a freezer-safe bag or container instead of baking them. Bake straight from frozen, adding a few extra minutes to the bake time.

Freeze after baking: Let the baked turnovers cool completely, then wrap them individually and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat: Warm turnovers in a 350°F oven or toaster oven for 8 to 10 minutes, until heated through. This keeps the pastry crisp instead of soft.

Recipe Tips and Notes

• Keep the pastry cold. If the puff pastry starts to soften as you assemble the turnovers, return it to the refrigerator for a few minutes before continuing. Soft pastry is harder to seal and won’t puff up as well in the oven.
• Cool before finishing. Give the turnovers at least 10 minutes to cool before dusting with powdered sugar or adding the glaze. If they’re still warm, the powdered sugar will melt, and the glaze won’t set.
• Bake until deeply golden. Puff pastry keeps browning and crisping as it bakes, so pull the turnovers when they’re a deep golden color rather than pale gold. That color is the clearest sign they’re done.
• Use chilled peach pie filling. Homemade peach pie filling is much easier to portion after it’s been refrigerated. Cold filling stays where you put it and doesn’t warm the puff pastry as quickly during assembly.

Frequently Asked Questions