Puff Pastry Peach Turnovers are flaky, warm pastries filled with peach pie filling and a creamy cheesecake center. This small-batch recipe yields 4 turnovers.
Summer always seems to fly by no matter how much I try to plan for it.
I managed a strawberry picking trip in June, missed cherry season entirely, and only visited my favorite farmer’s market once this year.
A family emergency in July kept me at the hospital for a while, which made it harder to enjoy the season and keep up with everything else.
My annual beach trip to Erie hasn’t happened yet, and now I’m rushing to enjoy as many peaches as I can before August is over.
To make the most of the moment, I picked up a quart of peaches from the local stand (it’s plenty for one person).
Peaches are one of my favorite fruits. That perfect bite when the juice runs down your arm — they’re like nature’s candy.
The only thing better than a ripe peach? Warm, flaky Puff Pastry Peach Turnovers.
These turnovers combine peach pie filling with a cream cheese cheesecake-style center for a sweet, indulgent bite. I prefer puff pastry to pie crust for turnovers — it’s flaky, light, and so easy to use.
While these peach turnovers are a dessert, I often enjoy one with my morning coffee and consider it a fruit-and-dairy breakfast treat.
Ingredients For Puff Pastry Peach Turnovers
To make these peach turnovers, gather the following ingredients:
- Puff pastry: Find frozen puff pastry in the freezer section near pie crust. Thaw according to package directions.
- Peach pie filling: Homemade is ideal, but canned works well, too.
- Cream cheese: Use full-fat block cream cheese at room temperature for a stable, creamy filling.
- Powdered sugar: Sweetens the cream cheese filling and the glaze.
- Vanilla extract: Adds depth to the cheesecake filling and glaze.
- Egg: Beaten egg for an egg wash to create a golden crust and help the cinnamon sugar adhere.
- Cinnamon sugar: A simple mix of granulated sugar and cinnamon to sprinkle on top before baking.
- Glaze: Powdered sugar, a bit of milk, and vanilla to finish the turnovers with a sweet drizzle.
If you prefer other fillings, you can substitute cherry, blueberry, apple, or strawberry pie filling for similar fruit turnovers.
Can you use canned peach pie filling for peach turnovers?
Yes — canned peach pie filling is a convenient substitute if you don’t have a homemade filling. It works perfectly in this recipe.
How To Make Peach Turnovers
Follow these steps to assemble and bake the turnovers:
- Make the cream cheese filling: Beat the cream cheese with powdered sugar and vanilla until smooth. Set aside while you prepare the dough.
- Roll out the puff pastry: On a lightly floured surface, roll the sheet into a 12×12-inch square. Cut into four equal squares.
- Assemble: Brush the edges of a square with beaten egg. Spoon a portion of the cream cheese filling in the center, then top with peach pie filling, keeping the filling away from the edges.
- Fold and seal: Fold one corner over to the opposite corner to form a triangle. Press edges firmly to seal and transfer to a parchment-lined baking sheet. Repeat with remaining squares.
- Vent and glaze: Cut three small slits in each turnover to release steam. Brush with egg wash and sprinkle with cinnamon sugar.
- Bake: Bake at 400°F (200°C) for 18–20 minutes, or until the turnovers are puffed and golden brown.
- Finish with glaze: Whisk powdered sugar, milk, and vanilla to make a glaze. Drizzle over cooled turnovers and allow it to set before serving.
Serve plain or with a scoop of peach ice cream for an extra-special treat.
If you don’t have pie filling, peach jam or peach curd can be used as alternatives in these turnovers.
How To Store Homemade Peach Turnovers
Puff pastry turnovers are best eaten the day they’re baked, when the pastry is at its crispiest. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Can you freeze peach turnovers?
Yes — turnovers freeze well. You can freeze them at different stages:
- Assembled but unbrushed (before the egg wash).
- Fully baked but unglazed.
- Fully finished, though glaze may become slightly sticky after thawing.
To freeze: place turnovers on a tray in a single layer and freeze until firm (about 1 hour) so they don’t stick together. Transfer to a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
More Puff Pastry Recipes
If you have an extra sheet of puff pastry, try other recipes like puff pastry cinnamon rolls, chocolate croissants, danishes, or a savory tomato tart. Puff pastry is versatile and great for both sweet and savory creations.
Puff Pastry Peach Turnovers
4 turnovers
20 minutes
20 minutes
40 minutes
Puff Pastry Peach Turnovers are flaky, warm pastries filled with peach pie filling and cheesecake.
Ingredients
- 4 ounces (1/2 block or 4 tablespoons) full-fat cream cheese, room temperature
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- 1 sheet puff pastry, thawed
- 1/2 cup peach pie filling (homemade or store-bought)
- 1 large egg, room temperature and lightly beaten
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground cinnamon
Glaze
- 1/2 cup powdered sugar, sifted
- 2 teaspoons whole milk, room temperature
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth, about 2–3 minutes. Set aside.
- On a lightly floured surface, roll the puff pastry into a 12×12-inch square and cut into four equal squares.
- Brush the edges of each square with beaten egg. Spread about one quarter of the cream cheese mixture in the center of each square, then top with about 2 tablespoons of peach filling, keeping the filling away from the edges.
- Fold one corner to the opposite corner to form a triangle and press the edges to seal. Place on the prepared baking sheet.
- Cut three small slits into each turnover, brush with the beaten egg, then sprinkle with the cinnamon-sugar mixture.
- Bake for 18–20 minutes until puffed and golden. Let cool completely on a wire rack.
- Prepare the glaze by whisking together powdered sugar, milk, and vanilla. Adjust the consistency as needed. Drizzle the glaze over cooled turnovers and allow it to set before serving.
Notes
You can substitute other fruit fillings like cherry, blueberry, apple, or strawberry if you prefer. Turnovers are best enjoyed the day they are baked.
First published August 15, 2013