Homemade Peach Turnovers Recipe

I was standing in my kitchen last weekend, watching golden peach turnovers emerge from my oven, when I realized something magical had happened again.

You know that feeling when butter meets fruit and pastry? These flaky, golden parcels had that perfect balance I’ve been chasing for years—tender peaches nestled in crisp puff pastry that practically melts on your tongue.

Why I Can’t Stop Baking These Peach Turnovers

Every bite of these peach turnovers reminds me why I keep coming back to this recipe.

The pastry gets beautifully golden while staying impossibly tender inside, and that warm cinnamon-spiced peach filling? It’s like having summer wrapped in buttery layers.

You’ll find them simple enough for busy mornings yet special enough when company drops by unexpectedly.

Speaking of peachy treats, if you’re craving more summer flavors, my easy peach cobbler cookies capture that same cozy feeling in bite-sized form.

And when you want something a bit more elegant for entertaining, try the perfect peach bruschetta recipe that brings sweet and savory together beautifully.

My Simple Ingredients for these Peach Turnovers

Here’s what goes into my peach turnovers—most ingredients you probably have on hand already:

For the peach filling:

• 1½ cups fresh peaches, peeled and diced (about 2-3 medium peaches)
• 3 tablespoons granulated sugar
• 1 tablespoon brown sugar
• 2 teaspoons cornstarch
• 1 tablespoon fresh lemon juice
• ½ teaspoon ground cinnamon
• Pinch of salt

For assembly:

• 1 package frozen puff pastry (2 sheets), thawed
• 1 large egg, beaten
• 2 tablespoons coarse sugar for sprinkling
• Powdered sugar for dusting

My ingredient notes: I prefer using slightly firm peaches that won’t turn to mush during baking. If your peaches are super ripe, reduce the cooking time slightly.

Frozen peaches work too—just thaw them completely and drain any excess liquid first.

How I Make This Homemade Peach Turnovers

Step 1: Mix your diced peaches with both sugars, cornstarch, lemon juice, cinnamon, and salt in a medium bowl. I like to toss everything gently with my hands—you can feel when the peaches are evenly coated. Set this aside for about 15 minutes while the pastry thaws.

Step 2: Preheat your oven to 400°F and line two baking sheets with parchment. Unfold each puff pastry sheet and cut into four equal squares—you’ll have eight squares total.

Step 3: Place about 2 tablespoons of the peach mixture in the center of each square. Don’t overfill them—I learned this the hard way when filling oozed out everywhere! Brush the edges of each square with beaten egg.

Step 4: Fold each square diagonally to form triangles, pressing the edges firmly together. I use a fork to crimp the seams—it looks pretty and keeps everything sealed tight.

Step 5: Brush the tops with more beaten egg and sprinkle with coarse sugar. This gives you that bakery-style golden finish.

Step 6: Bake for 18-20 minutes until they’re puffed and golden brown. The smell alone will have everyone gathering in your kitchen! Cool on the baking sheet for 5 minutes before transferring to a wire rack.

My Personal Tips for Nailing These Peach Turnovers

After making these peach turnovers countless times, I’ve picked up a few tricks that make all the difference.

First, don’t skip chilling your assembled turnovers for 15 minutes before baking—cold pastry puffs better.

Second, if your peach filling seems too juicy, add an extra teaspoon of cornstarch.

And here’s something I discovered by accident: a tiny sprinkle of vanilla extract in the filling adds depth without overwhelming the peach flavor.

Can I make these ahead of time?

You can assemble the peach turnovers and freeze them unbaked for up to 3 months. Just add a few extra minutes to the baking time when cooking from frozen.

Baked turnovers keep at room temperature for 2 days or in the fridge for a week.

For more kitchen inspiration and seasonal recipes, I’d love to have you follow along on Pinterest where I share all my favorite discoveries and kitchen experiments.

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What if I don’t have fresh peaches?

Frozen or canned peaches work beautifully. With frozen, thaw completely and drain excess liquid.

With canned, choose peaches in juice rather than syrup, drain well, and reduce the sugar slightly.

Why did my turnovers leak?

Usually this happens from overfilling or not sealing the edges properly. Keep that filling to about 2 tablespoons max, and really press those seams with your fork.

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Can I use a different pastry?

Sure! Pie crust creates a more traditional pastry texture, while crescent roll dough makes them lighter and fluffier.

Adjust baking times accordingly—pie crust needs about the same time, crescent rolls bake faster.

How I Love to Share This Peach Turnovers

These peach turnovers shine at Sunday brunch alongside fresh coffee, but I’ve served them warm as dessert with vanilla ice cream too.

They’re wonderful for potluck breakfasts, afternoon tea with friends, or when you need something special without too much fuss.

I always keep a few in the freezer for unexpected guests—nothing says hospitality like fresh-baked pastry!

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Perfect Moments for This Peach Turnovers

Summer mornings call for these golden beauties, especially when peaches are at their peak.

I love making a batch on Saturday mornings—the house fills with that incredible buttery, cinnamon scent that makes everyone wander into the kitchen asking what smells so good.

They’re equally perfect for casual entertaining or when you want to treat yourself to something homemade and special.