ed. note: This is the second recipe in our summer series by guest editor Alison Delaney-Engstrom, creator of Rose & Ivy Journal. Don’t miss her broccoli rabe & ricotta flatbreads here! Take it away, Alison –
I know that summer is in full gear when peaches arrive at the farmers market. Their fuzzy exterior and sweet, juicy flavor is something that I look forward to all year. I enjoy eating them one by one, but I also love baking with them to draw out their sweet syrupy flavor with spices like warming cardamom and nutmeg. This recipe for Spiced Peach Turnovers is incredibly easy, because it incorporates flaky prepared puff pastry – so if you are short on time, this is an ideal recipe. After the turnovers are baked, they take on a croissant-like effect – the layers of dough practically melt in your mouth.
- 6 peaches, diced
- ½ cup light brown sugar
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of cardamom
- ¼ teaspoon salt
- 1 teaspoon freshly squeezed lemon juice
- 2 packets frozen puff pastry*, thawed at least two hours
- 1 egg, beaten
- Turbinado sugar, for sprinkling
*When it comes to puff pastry, all are not equal. Dufour has the flakiest option that is made with pure ingredients
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.
- Place peaches, sugar, cinnamon, nutmeg and cardamom in a bowl. Stir together. Add salt and lemon juice and stir to combine. Set aside.
- Flour a working surface and gently unfold puff pastry. Cut each sheet of dough vertically into 4 large pieces.
- Place filling onto dough on one side and fold over covering with remaining dough. Repeat until finished.
- Brush with egg wash and sprinkle with turbinado sugar.
- Bake for 25 to 30 minutes or until pastry is golden, you do not want to under bake. Let cool before enjoying.
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