Peach and Blueberry Turnovers


When I was growing up my family often had frozen turnovers on the weekend for breakfast or for dessert.  Mom or Dad could pop them in the microwave, and presto, a flaky and sweet pastry.  I love instant gratification!

It’s finally summer, which means I’m craving all kinds of fruit desserts.  Thank heavens for peach season!!!!  This dessert is the perfect blend of fresh fruit from the farmer’s market combined with buttery puff pastry chilling in my freezer.

Side note, always keep puff pastry in your freezer.  You can use it a zillion different ways for quick appetizers and desserts.

Peach and Blueberry Turnovers (makes 4 pastries)

  • One box of puff pastry (2 sheets); make sure to thaw but keep cold in the fridge
  • 2 cups fresh peaches, peeled and chopped
  • 1 cup fresh blueberries
  • 1/2 cup light brown sugar
  • 1 tsp ground cinnamon
  • 1 tbs corn starch
  • flour to use for counter and rolling pin
  • one egg white to brush on top of pastry at the end

Take puff pastry out of the freezer and set in the fridge to thaw.  I recommend moving the box to your fridge the night before, so the pastry will still be chilled yet thawed in the morning.

In a mixing bowl combine chopped peaches, blueberries, brown sugar, cinnamon and corn starch.  Stir to combine, and then set aside.

Sprinkle some flour on a clean surface and pull out chilled pastry from your fridge.  Sprinkle some more flower on a rolling pin and gently roll out the dough.  Using a pizza cutter, portion sections of the dough and put two teaspoons of the filling an inch away from the edge of your dough.  Then fold over the empty half of your dough over the filling and seal the edges well with a fork.

You can see that I chose to make triangle turnovers.  You can also see that my filling leaked out a bit.  I’d recommend cutting your dough into rectangular strips.  You can put the filling on one half and then easily fold the other half over the filling.  Transfer sealed turnovers to a baking sheet.  No need to spray as the pastry has plenty of butter in it.

Gently separate an egg over a small bowl and brush a little of the egg white over the top of each pastry.  This will ensure a golden brown color.  Bake in a 400 degree oven for 12-15 minutes.  The pastry should be flaky and slightly crisp.

A perfectly peachy summer dessert or breakfast!