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Summer Peach Turnovers

Jul 27 2012

by Lauren Estridge

Southern Recipe Posted by Lauren Estridge.

So, I have been taking a few days off from baking because I had a problem…I couldn’t decide what to bake. Do you ever have this problem? Like I have a bunch of blueberries but how do I narrow down what I want to make with them? (Last time this happened I ended up with blueberry pancake cookies…note that was just last week.) You see I went home last weekend for less than 24 hours. I celebrated with one of my oldest friends at her bridal shower and then I headed to Greensboro to celebrate my dad’s birthday. And well since I was going to be home, my mom was kind enough to pick up some peaches for me from the farmer’s market. I used a few of them to make a peach tomato caprese salad for girls movie night (we had a LOT of food)…

…but I just couldn’t decide what to bake with them. Then it hit me, I really wanted to make a turnover. Growing up they were a special treat at my mom’s house and nothing really beats one that is fresh out of the oven when it is warm flaky and yeah just stuff it in my mouth.

So, Happy Friday! Its time for peach turnovers!

Boil and then peal…

Remove the pit and chop.

This will seriously just make your kitchen smell awesome.

Sometimes things just have to get a bit messy.

Summer Peach Turnovers:

*makes 4 turnovers

1 sheet puff pastry, defrosted

4 peaches pealed and diced

1 cup water

2 tablespoon light brown sugar

1/2 teaspoon cinnamon

1 egg

1 tablespoon water

1 tablespoon sugar

1. In a medium sauce filled with water, bring water to a boil. Gently place whole peaches in the boiling water for one minute. Remove and then when you are able to handle, carefully remove the peach skins, remove the pit and dice.

2. In a large frying pan over medium high heat, combine the peaches, water, brown sugar and cinnamon. Cook, stirring occasionally, until the sugar is dissolved and the liquid is reduced, about 10 minutes. Remove from heat and allow to cool.

3. Set oven to 400 degrees. In a small bowl, whisk together the egg and the water, making an egg wash and set aside. Line a baking sheet with parchment paper and set aside.

4. Lay the puff pastry sheets out and cut each one into 4 equal squares.

5. Using a 1/4 measuring cup, spoon a small amount of peach mixture onto the middle of a square. Fold one corner over to the opposite side and seal with a fork, pressing down all around the edges. Repeat with all of the puff pastry squares. Place the completed turnovers on the baking sheet.

6. Brush the top of each turnover with the egg wash and sprinkle with sugar. Bake for 20 minutes. Remove the turnovers from the sheet and onto a cooling rack. Enjoy!

Enjoy this southern recipe in this collection of our southern cuisine – let’s gather the best southern food ideas for The Southern Coterie cookbook.

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