Easy Peach Turnovers
Skip the doughnut shop and make your own flaky, sweet turnovers at home. These Easy Peach Turnovers use frozen puff pastry and peach preserves to create delicious pastries in under 30 minutes!
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Don’t you just love puff pastry? All those layers of dough and butter that practically explode in the oven?
It’s easy to make puff pastry at home, but it’s time consuming. Frozen puff pastry is very good quality and the perfect base for these flaky turnovers. The only thing you have to remember is to put it in the fridge to defrost the night before you want to use it.
💗 Why You’ll Love This Recipe
- It’s so simple! These turnovers are a cinch to make, even for those who haven’t ventured much into baking territory.
- Tremendous flavor. The peach preserves are the star of the show bringing a burst of flavor that’ll make your taste buds dance.
- It’s versatile. Maybe peach preserves aren’t your favorite? No problem. Swap them out for one you like! Strawberry, apricot, even pineapple preserves are delicious.
🛒 Ingredient Notes
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- Frozen Puff Pastry (I always recommend Pepperidge Farm brand. It’s reliable and easily found in all grocery stores.)
- Cream Cheese (Use regular or lowfat if you prefer.)
- Peach Preserves (If you make them yourself, that’s perfect! If not, pick up a jar of Smucker’s Peach Preserves or any brand you like.)
- Cream (The photo shows the cream for both the turnovers and the glaze. You can also substitute milk or half-and-half.)
- Vanilla (You’ll need a small amount for both the filling and the glaze.)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🔪 How to Make Easy Peach Turnovers
- Preheat the oven to 400 degrees.
- In a small bowl, combine the cream cheese, sugar, and vanilla. Mix well.
- In another small bowl, beat the egg with the half and half, cream, or milk.
- Unfold the defrosted puff pastry and place it on a very lightly floured surface. Use a rolling pin to lightly flatten the sheet of pastry. Cut into four squares. Brush each pastry square with the egg mixture.
- In the center of each pastry square, place 1/4 of the cream cheese mixture and 1 teaspoon of the peach preserves.
- Fold the squares over to form triangles. Press the pastry together along the edges and then seal with the tines of a fork.
- Transfer the triangles to a baking sheet lined with parchment paper. Brush the tops of each triangle with the egg mixture. Prick the top of each turnover a few times with a fork.
- Bake for 18 minutes or until a deeply golden brown. Remove from the oven and transfer to a cooling rack.
- When the pastries have completely cooled, make the glaze. Combine all ingredients in a small bowl. Stir until well mixed.
- Drizzle the glaze over the cooled pastries.
🔀 Variations
- Use any fruit preserves you like to make your turnovers. Strawberry, raspberry, apricot, pineapple, and cherry are all delicious.
- Pie filling may be substituted for the preserves.
- Lemon curd is another option for the turnover filling. It works very well with cream cheese.
- Turnovers may also be made with savory fillings. Ground cooked sausage mixed with onions, garlic, and herbs makes a delicious turnover. Of course, you’d omit the glaze and offer something to dip such as warm marinara sauce.
❓ Questions About Peach Turnovers
It is very important to remember that the pastry must be cold when it goes into the hot oven. If the pastry warms up while you’re working with it, put it back into the refrigerator until it’s cold. The reaction of the cold pastry with the heat of the oven is what causes it to puff and become flaky.
It takes about four hours to thaw in the refrigerator. I usually thaw mine overnight. It will keep in the fridge for quite a long time until you’re ready to work with it.
You can store them in a sealed container in the refrigerator. They’ll last for about 3 days. They can also be frozen, well wrapped and sealed, for up to three months. Allow frozen pastries to thaw in the refrigerator overnight. Bring to room temperature before serving.
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More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
Easy Peach Turnovers
Ingredients
- 2 ounces cream cheese softened
- 1 tablespoon sugar
- ½ teaspoon vanilla
- 1 egg
- 1 tablespoon half & half cream, or milk
- 1 sheet puff pastry defrosted
- 4 teaspoons peach preserves
For the Glaze:
- ½ cup powdered sugar
- 1 tablespoon half & half cream, or milk
- ¼ teaspoon vanilla
Instructions
- Preheat the oven to 400 degrees.
- In a small bowl, combine the cream cheese, sugar, and vanilla. Mix well.
- In another small bowl, beat the egg with the half and half, cream, or milk.
- Unfold the defrosted puff pastry and place on a very lightly floured surface. Roll lightly to flatten the sheet of pastry. Cut into four squares. Brush each pastry square with the egg mixture.
- In the center of each pastry square, place 1/4 of the cream cheese mixture and 1 teaspoon of the peach preserves.
- Fold the squares over to form triangles. Press the pastry together along the edges and then seal with the tines of a fork.
- Transfer the triangles to a baking sheet lined with parchment paper. Brush the tops of each triangle with the egg mixture. Prick the top of each turnover a few times with a fork.
- Bake for 18 minutes or until deeply golden brown. Remove from the oven and transfer to a cooling rack.
- When the pastries have completely cooled, make the glaze. Combine all ingredients in a small bowl. Stir until well mixed. Drizzle over the cooled pastries.
Notes
- It is very important to remember that the puff pastry must be cold when it goes into the hot oven. If it warms up while you’re working with it, put it back into the refrigerator until it’s cold. The reaction of the cold pastry with the heat of the oven is what causes it to puff and become flaky.
- Store the turnovers in a sealed container in the refrigerator for about 3 days. They can also be frozen, well wrapped and sealed, for up to three months. Allow frozen pastries to thaw in the refrigerator overnight. Bring to room temperature before serving.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on April 4, 2014. It has been updated with new photos and additional information.
Lana, you always have the BEST recipes! Thank you for this easy one! God bless! :)
Thank you so much for your very kind comment! Makes me happy to know that you enjoy the recipes.
I love current jam and plan to make them for dinner this evening.
I hope you enjoy them, Pat. They’re good with just about any kind of jam or preserves.
I am all about using the frozen puff pastry, especially with how long it takes to make the yummy treat! Your turnovers would be a perfect dessert for me tonight, they look sooooo good! Hugs, Terra
These look delicious!!
Oh yum! I love peach. I would love to make these soon.
This looks like a deceptively easy way to serve an impressive dessert!
Miss P
Ohhh, this does look good. :)
They really are great, Pat. I hope you’ll give them a try!
I made these this morning and substituted raspberry jam…delicious! Paired with coffee and fresh strawberries, it was the perfect light breakfast. Thank you for sharing!
I’m so glad you enjoyed them, Kim! I really can’t think of any kind of jam that wouldn’t be delicious in these.