Smoked Sugar Peach Turnovers — Flaky Summer Fruit Pastries

These peach turnovers made with frozen puff pastry are irresistibly flaky and simple to prepare. Use fresh, ripe peaches in season or frozen peaches for an easy year-round treat.

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Peach Turnovers – Puff Pastry Recipe

These peach turnovers are quick to assemble and bake into golden, handheld pastries perfect for dessert, brunch, or a sweet breakfast on the go. The filling is made from scratch, while store-bought puff pastry keeps the process fast and foolproof. A touch of smoked sugar gives the filling and topping a subtle smoky-sweet depth that’s especially lovely for summer gatherings.

How do you make peach turnovers from scratch?

While the puff pastry is store-bought for convenience, the peach pie filling is homemade. You’ll simmer chopped peaches with butter, sugar, cornstarch and warm spices until thickened, then spoon the filling onto squares of thawed puff pastry, fold, seal, and bake. The result tastes like bakery turnovers but comes together much faster.

Ingredients for Peach Puff Pastry Turnovers

You’ll need the following to make eight turnovers:

• Chopped peaches – fresh or frozen (about 1 lb / 454 g, roughly 2½ cups). Frozen peaches work great since the filling is cooked.
• Fresh lemon juice – 1 tablespoon to brighten the flavors.
• Salted butter – 2 tablespoons (or use unsalted and add a pinch of salt).
• Granulated sugar – ¼ cup to sweeten the filling.
• Smoked sugar – 5 tablespoons (or turbinado/raw sugar) for a hint of smoky sweetness.
• Cornstarch – 2 teaspoons to thicken the filling.
• Vanilla – ½ teaspoon of pure vanilla extract.
• Cinnamon – ½ teaspoon to complement the peaches.
• Flour – for dusting your work surface.
• Frozen puff pastry – thawed according to package directions (kept cold).

For finishing:

• Egg wash – 1 large egg beaten with 1 tablespoon water for a glossy crust.
• Additional smoked sugar – about 3 tablespoons to sprinkle on top.

Why use store-bought puff pastry

Store-bought puff pastry keeps this recipe approachable and fast. Thaw the sheets until pliable but still cold, roll briefly to even the thickness, then cut into squares. Using ready-made pastry saves hours and still produces excellent, flaky layers.

Fresh or frozen peaches

This recipe works beautifully with both fresh, ripe peaches and frozen peaches. Frozen fruit is convenient and makes this dessert available year-round. If using fresh peaches, peel and chop before cooking.

Smoked sugar

Smoked sugar adds a subtle, savory-sweet complexity to the filling and topping. If you don’t have smoked sugar, turbinado or raw sugar is a fine substitute; the turnovers will still be delicious.

Equipment

No special tools are required—just a saucepan to cook the filling, a rolling pin to even the pastry, a pizza cutter or sharp knife to divide the sheet, and a lined baking sheet to bake the turnovers. A silicone mat or parchment paper helps prevent sticking.

Step by Step

1. Combine peaches, lemon juice, butter, granulated sugar, smoked sugar, cornstarch, cinnamon, and vanilla in a saucepan. Heat to a simmer and cook 5–10 minutes until the peaches are soft and the filling has thickened. Remove from heat and cool slightly.
2. Lightly flour your surface and roll the thawed puff pastry into an 11-inch square to even out creases. Cut into four equal squares.
3. Spoon about 3 tablespoons of the peach filling into the center of each square. Brush the pastry edges with egg wash.
4. Fold each square into a triangle and press the edges together, crimping with a fork. Place turnovers on a lined baking sheet.
5. Chill the baking sheet in the freezer for 10–15 minutes while you preheat the oven to 400°F (200°C). Brush turnovers with more egg wash, cut a small vent on top, and sprinkle with additional smoked sugar.
6. Bake until golden brown, about 20 minutes. Allow to cool briefly before serving.

Tips and F.A.Q.

📖 Recipe