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Puff Pastry Peach Turnovers Recipe

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4 from 8 reviews

These Puff Pastry Peach Turnovers are a delightful dessert featuring flaky puff pastry filled with a creamy cheesecake mixture and sweet peach pie filling. Finished with a cinnamon sugar topping and a smooth vanilla glaze, they make a perfect treat for breakfast or dessert.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Cheesecake Filling

  • 4 ounces (1/2 block or 4 tablespoons) full-fat cream cheese, room temperature
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract

Turnovers

  • 1 sheet puff pastry, thawed according to package directions
  • 1/2 cup peach pie filling (homemade or store bought)
  • 1 large egg, room temperature and lightly beaten
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon ground cinnamon

Vanilla Glaze

  • 1/2 cup powdered sugar, sifted
  • 2 teaspoons whole milk, room temperature
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat oven: Preheat your oven to 400°F (204°C) and line a cookie sheet with parchment paper to prevent sticking and allow easy cleanup.
  2. Prepare cheesecake filling: In a large mixing bowl, preferably using a paddle attachment on a stand mixer, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy, about 2-3 minutes. Set this aside while you prepare the dough.
  3. Roll and cut puff pastry: Lightly flour your surface and roll the thawed puff pastry sheet into a 12×12 inch square. Cut the dough into four equal squares.
  4. Fill turnovers: Take one square and brush the edges with the beaten egg to act as a sealant. Spread about one-quarter of the cheesecake filling in the center, then add 2 tablespoons of peach pie filling on top, taking care to leave the edges clear.
  5. Fold and seal: Fold one corner diagonally to the opposite corner, forming a triangle. Press the edges together firmly to seal the turnover. Place on the prepared cookie sheet. Repeat with the remaining squares.
  6. Prepare for baking: Cut 3 slits into the top of each turnover for steam to escape. Brush each turnover with the beaten egg wash. Discard any leftover egg.
  7. Add cinnamon sugar topping: In a small bowl, mix together the ground cinnamon and granulated sugar. Sprinkle this mixture evenly over the turnovers.
  8. Bake turnovers: Bake in the preheated oven for 18-20 minutes, or until the turnovers are golden brown and puffed. Remove and allow to cool completely.
  9. Make and drizzle glaze: In a small bowl, whisk together the sifted powdered sugar, whole milk, and vanilla extract until smooth. Adjust consistency by adding a bit more milk if too thick or more powdered sugar if too thin. Drizzle the glaze over the cooled turnovers and let it set before serving.
  10. Storage: Turnovers are best enjoyed the same day. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

  • Ensure cream cheese is at room temperature for smoothest filling texture.
  • Use full-fat cream cheese; do not substitute with fat-free versions for best flavor and texture.
  • Peach pie filling can be homemade or store-bought depending on convenience.
  • Make sure to seal edges well to prevent filling leakage during baking.
  • Adjust glaze consistency as needed for easy drizzling.
  • Leftover turnovers can be reheated briefly in the oven to refresh crispness.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/puff-pastry-peach-turnovers-recipe/