These four-ingredient peach turnovers are stuffed with juicy peaches and a pinch of sugar. They’re irresistibly light, flaky, and so easy to make!
Once we moved to the South, I developed a special love for peaches… I guess being neighbors with the peach state will do that to you. I began looking for all the ways that I could use up these delicious stone fruits, and I published a few of my favorite peach recipes on this site (listed below).
They’re the perfect example of my baking philosophy: “less is more”, and the entire family loves them. I know they may not look like your traditional turnovers, but I love shaping them into little squares — it’s so cute to me lol. I can’t wait for you guys to try this delicious combo of crispy pastry and juicy filling… let me know how quickly these get devoured in your house!
Not feeling peachy? Try our famous apple turnovers (literally on repeat every fall), or indulge in sweet-and-salty cheese turnovers.
Peach Turnovers Video
How To Make Peach Turnovers
These easy peach turnovers are perfect for busy moms who want to get a sweet treat on the table with minimal hassle. They’re my go-to quick treat!
- Prepare the oven and pan: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Slice the peaches: Peel and slice the peaches into thin wedges.
- Cut the puff pastry into squares: On a well-floured surface, roll out the puff pastry sheet and cut it into nine equal squares.
- Assemble the turnovers: Place a few peach slices in the center of each square, along with a pinch of sugar. Seal the edges, then brush the tops with egg wash and sprinkle with extra sugar.
- Bake the turnovers: Place the turnovers on the prepared baking sheet and bake them for about 15 minutes, or until they are golden brown.
Tips For the Best Peach Turnovers
Some people hear the word “pastry” and think of the fancy, complex desserts that you’d find at a patisserie. But this peach turnover recipe is seriously so easy — anyone could make it. Follow these tips for perfectly peach-y results!
- Choose between fresh, canned, and frozen peaches. Ripe, fresh peaches are my favorite to use when they’re in season, but I’ve also had success with drained canned peaches and frozen peaches that have been thawed and patted dry.
- Blanch the peaches. Struggling to peel the peaches? Lightly score an “X” on the bottom of each peach, then boil them for one minute and immediately place them in an ice bath. The skin should easily peel off.
- Slice the peaches thinly. There’s no need to pre-cook the peaches — just cut them into thin, uniform slices to ensure they cook through in the oven.
- Use homemade puff pastry dough. Thiseasy and quick puff pastry recipe is a staple in my kitchen. I love making a few batches in advance so I always have it on hand when a craving arises. Store-bought puff pastry totally works, though!
- Roll out the dough quickly and evenly. Puff pastry should be kept as cold as possible, so work quickly to prevent the butter in it from melting (especially if your kitchen is warm). Roll out the dough to 1/8-1/4 inch thickness — stay thicker for more flaky layers, go thinner for a higher ratio of peach filling to dough.
- Adjust the turnover size/shape to your liking. I usually cut the puff pastry into 4×4 inch squares, but play around until you find the size that you prefer. I also prefer squares over the typical triangle shape for turnovers — it allows me to add more filling, and they come out looking so pretty. Watch the video to see how I shape them!
- Add a pinch of cinnamon. My boys aren’t the biggest fans of cinnamon, so I usually don’t add it to sweets. But if you love the warm flavor, add a teaspoon of ground cinnamon to the 1/2 cup of sugar.
- Chill the turnovers before baking. This is totally optional, but I like to pop the assembled turnovers in the fridge for 10 minutes before baking them for an extra-flaky crust.
- Dress up the turnovers with a glaze. To achieve that mouthwatering bakery-style finish, drizzle the baked turnovers with this simple powdered sugar glaze.
Make Ahead & Storage
One serving of these peach turnovers definitely won’t be enough. Whether you want to prepare the pastries in advance or savor the baked ones as long as possible, here is a handy guide.
- Make ahead: Refrigerate the raw assembled peach turnovers for up to 24 hours, or freeze them for up to two months. Bake the turnovers straight from frozen whenever you’re craving a treat!
- Storage: Store the baked and cooled turnovers for up to three days in an airtight container on the counter, or for up to a week in the fridge.
Reheating tip: For the best taste and texture, reheat the turnovers in the oven or air fryer at 350°F for 3-5 minutes.
More Peach Desserts
- Southern Peach Cobbler — The buttermilk topping is to-die-for!
- Rustic Peach Galette — My “lazy” version of a pie… perfect for impressing a crowd
- Peach Crisp — Sweet oat crumble, juicy cinnamon-spiced peaches, and an obligatory scoop of ice cream
- Air Fryer Peaches — Only three ingredients and 13 minutes for a delicious treat
Recipe
Ingredients
- 4 medium peaches
- 1 lb puff pastry thawed
- 1/2 cup sugar optional with cinnamon
- 1 egg egg wash
Instructions
- Peel and slice the peaches into thin wedges. Set them aside.
- Roll out the puff pastry on a floured surface into an even thickness. Cut the pastry sheet into 9 equal squares.
- Place a few peach slices in the center of each square. Add a sprinkle of sugar.
- Fold each square into a triangle, or pull in all the edges and pinch them together to seal.
- Whisk the egg in a small bowl. Brush the tops of the turnovers with the egg wash and sprinkle with extra sugar.
- Place the turnovers on a parchment-lined baking sheet. Bake them at 425°F for about 15 minutes, or until they are golden brown. Allow them to cool slightly on a wire rack before serving. Enjoy!
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