It's allllllmost peach season! And as I learned from a helpful guy working at Wegmans, it's already South Carolina peach season. So I decided to turn a favorite apple recipe of my grandma's into a late summer one: peach turnovers with a sweet almond glaze. In what felt a little bit unorthodox, I tossed the peaches in both cinnamon and nutmeg and the result was so delicious. The peach filling turned out sweet but complex from the different spices.
These are dessert-worthy as much as they are breakfast worthy; either way I recommend eating them alongside a hot cup of coffee or tea.
Because, like I said, the OG in my family is of the apple variety, I promise these will be making an encore performance come fall time. But no more mention of any season besides summer for at least two more months or I might have a panic attack.
Yields 6 half-moon turnovers
2 sheets puff pastry
2 large peaches, diced
¼ cup sugar
¼ tsp cinnamon
¼ tsp nutmeg
Egg wash (one egg beaten with a teaspoon or two of water)
Almond glaze - recipe below
Set each puff pastry sheet on parchment covered baking sheets to defrost.
Combine diced peaches, sugar, cinnamon, nutmeg, and salt in a medium bowl. Stir together and let macerate while your puff pastry is thawing.
Preheat oven to 400 degrees.
When puff pastry is ready to be rolled out (about 40 minutes, according to my package directions), sprinkle a tiny bit of flour on the parchment underneath the puff pastry. Roll out to be about 1.5 times larger than it is—pretty much as thin as you can get it, while still being workable, is good.
If you’d like to make rounded half moons like I made, use a small bowl (I used a cereal bowl with a diameter of about six inches) to trace and cut out circles of the puff pastry with a sharp knife. I was able to make three per sheet of puff pastry, so six total, but I had a lot of scraps leftover because of my silly preference for round turnovers as opposed to triangles :) You can cut them however you’d like (triangle turnovers would have yielded more).
Use a fork to prick holes in the bottom half of each circle. Spoon about ¼ cup of peach mixture, leaving most of the juices behind, onto the bottom half of each circle, where you’ve pricked it with a fork. Fold top half over it, and use your fingers and the tines of a fork to seal the edges all the way around.
Brush the top of each with egg wash. Use a sharp knife to make three tiny slits on the top of each one.
Bake for 20-22 minutes until golden brown.
Remove from oven and slide parchment onto a wire rack to cool. When cooled, drizzle with almond glaze.
I always eyeball this, so amounts are estimated
About ½ cup powdered sugar
½ tsp or so almond extract
1 T or more milk, as needed to get to a drizzle consistency
Combine ingredients in a small bowl and stir with a fork until smooth. Use right away or it will harden up.