These peach turnovers with puff pastry are full of peaches, black berries and raspberries which renders a juicy filling inside a flaky crust.
You can use frozen berries for this recipe of you can not find fresh. You can use blueberries, strawberries and apples in these as well. They are absolutely delicious and loved by children and adults alike.
Typically turnovers are made in triangular form. I made these into little squares and rectangles just for fun.
Here is what you are going to need for these wonderful peach turnovers with puff pastry:
Makes about 24
1 cup frozen or fresh black berries
1 cup frozen or fresh raspberries
1 cup peeled and finely chopped peaches
¾ cup sugar
¼ cup orange juice
Pinch of salt
2 TBS cornstarch
1 puff pastry sheet – thawed
1 lightly beaten egg
Confectioner’s sugar for dusting
Place the berries and peaches in a pan. Add the sugar, orange juice and cornstarch. Mix until the sugar and the cornstarch dissolve. Simmer – stirring constantly – until the filling has thickened, about 10 minutes. Remove from heat and cool down completely.
Preheat oven to 400 degrees.
Roll out pastry puff sheet until it is about 1/10th of an inch. Cut it into squares. Place a small spoonful of filling in the middle and fold into little pouches. You can make these bigger and fold them into triangles. Firmly seal the edges using a fork.
Place the pouches on to a parchment lined baking sheet. Brush them with a lightly beaten egg and bake them for about 8 to 10 minutes – until the pastry is browned and puffed.
Remove from oven and cool down. Dust with confectioner’s sugar and serve. These will keep great for a couple of days in a sealed container.
Each turnover w/o confectioners’ sugar -CALORIES 49.60; FAT 1.02 grs (sat 0.25; mono 0.51; poly 0.17); PROTEIN 0.62 grs; FIBER 0.78 grs; CARBS 9.87 grs; CHOLESTEROL 7.75 mg; IRON 0.18 mg; SODIUM 20.20 mg; CALCIUM 5.13 mg