Peaches and Cream Turnovers

As peaches turn over the seasonal spotlight to apples, I’m saying goodbye in the sweetest way I know how.

My partner in cuisine crime and I had more locally-grown peaches this year than ever before, and because of that I had plenty of opportunities to experiment.

I wanted to make a dessert that doesn’t usually highlight peaches.

Turnovers came to mind. They’re crispy on the outside and lusciously fruity on the inside. They seem intimidating, but they’re not. I promise.

You don’t have to make your own dough. I used puff pastry, which is a mixture of dough and fat. When heat enters the mix, the fat (usually butter) melts and even boils creating steam that caused the pastry to puff.

And you know me. I always have to take everything one step farther. This time I went for peaches and cream turnovers.
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Here’s what you need:
1 package of puff pastry, thawed
For the peach filling:
3 peaches, peeled, pitted and chopped
2 Tbsp. brown sugar
1 Tbsp. white sugar
1/2 tsp cinnamon
1/8 tsp. ground all spice
1/2 tsp. grated fresh ginger
1 Tbsp. flour
Pinch of salt
Juice from 1/4 of a lemon
For the cream filling:
4 oz. cream cheese, softened
1 egg yolk
1 Tbsp. sugar
1/4 tsp. vanilla
Egg wash:
1 egg
1 Tbsp. water

Here’s how you do it:

Preheat the oven to 375. Line 2 cookie sheets with parchment paper.

In a bowl, combine the chopped peaches, the sugars, the spices, the ginger, the salt, the lemon juice, and the flour.

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In a small bowl, combine the cream cheese, yolk, sugar, and vanilla using an electric mixer. If you don’t have a mixer, just stir briskly with a wooden spoon.

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Dust a countertop with flour, then unfold one package of the puff pastry and roll it out until it’s 10 inches in width.

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Cut the puff pastry into 9 even-sized squares.

Using a teaspoon, add some of the peach mixture to each square. Then add some of the cream filling. Keep the filling as centered as possible. Be careful not to overfill. I made that mistake.

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Using a pastry brush or your finger tip, brush the egg wash on the edges of the squares.

Fold each square on the diagonal over the filling, then crimp the edges with a fork. Line up each turnover on the lined cookie sheet.

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Brush with egg wash and sprinkle lightly with sugar. I used salted-caramel sugar, but regular will work fine.

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Then cut a slit in the top of each turnover. This will let the steam escape.

Repeat this process with the other package of the puff pastry.

Bake for 20-25 minutes or until the turnovers are golden brown.

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These turnovers are flaky, crispy, and fruity. They’re not overly sweet.

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The spices come trough subtly. The cream creates just a hint of richness. I love this combination of flavors and textures.

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I’m already looking forward to next year’s peach season. This one is about gone!

Tip: Refrigerate leftover turnovers. Reheat in the microwave for a softer turnover. That should take 15-20 seconds. If you want to enjoy that crispy shell again, reheat in a 350 degree oven for 10 minutes.

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