Peach Blueberry Turnovers: Flaky and delicious, these turnovers are bursting with fresh flavor and a cinch to whip up too!
Okay, so maybe we aren’t that close to cold days yet, but with the way time flies, I know it will be here before I know it. While I am a huge fan of all things fall — you know what I’m talking about, honey spiced cookies, boots, warm drinks, Chai donuts, all things pumpkin–I want to pack in as many summery foods as I can, hence these yummy peach blueberry turnovers. (And yes, I am a major dork for color coding fall and pumpkin =D )
They were pretty delicious and a cinch to make.
I used puff pastry.
Puff pastry can be found in the freezer section of the grocery store and usually comes with two sheets of pastry. For this recipe, I just used one sheet for four turnovers, but your could easily double the recipe and make eight turnovers.
When working with pastry, I have found that it can be difficult to work with warm. One of the best ways to thaw the pastry is to put it in the fridge the night before. By the next morning, the dough will be thawed but still chilled. The pastry comes folded in thirds, so once it’s thawed, all you have to do is unfold it.
Simple as that.
If I had known it was this easy to make homemade turnovers, I would have done it years ago! I’m already planning my next turnover recipes (can you guess the flavors? I’ll give you a hint–one’s fruity and the other’s creamy!).
One last thing, make sure you use flavorful fruit. I have made many a fruit dessert using sub par fruit that I figured would taste fine after being cooked with sugar, and it tasted like overly sweet, sub par fruit. Let me tell you–that really does not taste good. A little tip from me to you. =)
- 1 sheet puff pastry
- 1/2 c peaches, diced
- 1/4 c blueberries
- 1/8 c sugar
- 1/8 c brown sugar
- 1 tsp vanilla extract
- 1 egg, beaten
- Raw sugar
- Preheat oven to 400. Line a baking sheet with nonstick foil.
- In a bowl, mix peaches, blueberries, sugars, and vanilla. Set aside for 5-10 minutes.
- Lay out the slab of puff pastry on a floured surface. Unfold the dough and cut into 4 equal pieces.
- Using a pastry brush, brush the edges of each pastry piece with egg wash (this helps seal the dough together).
- Evenly divide the filling between the four pastry pieces, spooning it into the center of each square.
- Fold one corner diagonally, and use the back of a fork to crimp the edges together. Do the same to all of the turnovers.
- Brush egg wash over the tops and sides again. Sprinkle raw sugar lightly over each turnover.
- Bake for 15-20 minutes or until golden brown.