![]() Chill assembled turnovers in the refrigerator for 10 minutes. Brush edges of pastry lightly with water and fold over at a diagonal to form a triangle. Seal the edges of each turnover by crimping with a fork and vent tops with a sharp knife. Top with 1 or 2 peach slices and sprinkle with sugar. Assemble turnovers: Working with 1 or 2 squares at a time, place two teaspoons of peach filling in the center of the square.Repeat with second disc of dough and preheat oven to 400☏. Cut out 4 1/2-inch squares of dough (re-roll scraps once). Place squares on baking sheet and chill in the refrigerator for 15 minutes. Use a lightly floured rolling pin to roll out dough to about 1/8″ thick (If dough starts to stick, use a floured bench scraper to gently lift dough from board). Place one disc of dough on a floured board and dust dough with flour. Line two baking sheets with parchment paper.Transfer to a bowl and chill until ready to use. Simmer for 1 to 2 minutes, until mixture has thickened. Whisk together arrowroot starch in water and add to saucepan. ![]() Reduce heat and simmer for 15 to 20 minutes, stirring occasionally, until fruit has softened. Cook over medium high heat, stirring frequently, until butter is melted and juices are bubbling. Make filling: Combine butter, diced peaches, 3 tablespoons sugar, and salt in a medium saucepan.Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month). Wrap each portion in plastic and flatten slightly to form a disc. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). With the food processor running, add 1/4 cup ice water in a steady stream through feed tube. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. Make crust: Combine flour, salt, and sugar in a food processor.More peach recipes you’ll love:ĭid you try this Peach Turnover Recipe? Let me know by leaving a comment and rating below! Print When ready to bake, brush with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time. Make Ahead Tipsįreeze assembled turnovers on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Pro Tip: You can also sprinkle the tops of the pastries with coarse sugar or cinnamon sugar before baking. Chill the assembled turnovers for 10 minutes (essential for flaky layers!), then brush with cream, sprinkle with sugar, and bake until golden brown. I also add one or two fresh peach slices sprinkled with sugar.įold the pastry over at a diagonal to form a triangle and seal by crimping the edges with a fork. For this recipe, about two teaspoons of peach filling is just the right amount. The second secret is the ratio of filling to pastry – use too much filling, and it can be tricky to seal the edges. Once you’ve cut out your squares, chill them in the refrigerator for at least 15 minutes. The first secret to perfect turnovers is chilling your pastry! Allow the dough to rest in the refrigerator for at least one hour before rolling and cutting squares of dough. The heavy cream adds a light sheen and nice even color, without the mess of an egg wash. Heavy cream – To brush over the turnovers before baking.Dissolve the starch in water, then whisk into the filling and simmer for 1 to 2 minutes, until thickened. Starch – A touch of arrowroot starch or cornstarch gently thickens the filling.You can also use frozen peaches or substitute fresh berries or apples. Fresh peaches – I use and recommend fresh peaches to make the homemade peach pie filling.Ice water – The key to flaky, tender pie crust!.The peaches are also cooked in butter to make the filling. Unsalted butter – Cold unsalted butter makes the crust super flaky.Sugar – Granulated sugar sweetens the peach filling and is sprinkled over the turnovers before baking.Salt – Adds flavor to the pastry and a pinch of salt enhances the flavor of the peach filling.Flour – Use all-purpose flour to make the pastry.A drizzle of vanilla glaze also makes a delicious topping! Essential Ingredients Golden, flaky, and simply irresistible, enjoy these easy peach turnovers warm from the oven with a dusting of powdered sugar (or for dessert with a scoop of vanilla ice cream). With the most flaky, all-butter pastry and a fresh peach filling (peaches cooked slowly with a touch of butter and sugar), these turnovers make one fine breakfast. There’s nothing sweeter than the scent of freshly baked homemade peach turnovers.
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