Peach Turnovers

May 15, 2020
Created by Harmons
2 hours
Serves 4-6
  • Dough
  • 2 cups all-purpose flour
  • 1 Tbsp sugar
  • Pinch of salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes
  • 1/4-1/3 cup cold ice water
  • Filling
  • 1-2 peaches, peeled, pitted, and diced
  • 1 Tbsp sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 1/2 Tbsp butter
  • 1 tsp cornstarch
  • Pinch of salt
  • 1 egg, beaten with a splash of water
  • 1/4 cup turbinado (raw) sugar
  • Vanilla ice cream

To make the dough, in the bowl of a food processor fitted with blade attachment, add flour, sugar, and salt. Pulse to combine. Add butter and pulse until the size of peas. Add ¼ cup water and pulse to combine. Continue to add water until sandy mixture just holds together. Pour out onto a sheet of plastic wrap. Gather plastic like a beggar’s purse and pat dough into a round hockey puck. Chill at least 30 minutes.

To make the filling, in a bowl, add peaches, sugar, cinnamon, nutmeg, butter, cornstarch and salt and stir to combine.

Preheat oven to 350 degrees and line a baking sheet with a silicone mat or sheet of parchment paper. Remove the dough 15 minutes before rolling.

Lightly flour a work surface. Roll out dough to a thickness of 1/8” and as square as possible. Cut dough into squares that are 5” x 5”. Add a small dollop of filling and brush edges of dough with egg wash. Take 1 side and fold it over to opposite side and lightly press down with fingers. Using a fork, press tines into dough, creating a crimped look on dough’s edge. Repeat with remaining dough. There may be filling left. Brush egg wash on outsides of each turnover and sprinkle each with turbinado sugar. Bake until browned, 30-45 minutes.

Serve with ice cream and remaining filling.