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.
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
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.
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.
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.
Repeat this process with the other package of the puff pastry.
Bake for 20-25 minutes or until the turnovers are golden brown.
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.