Fresh Peach Turnovers

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For some reason when I was typing turnovers it reminded me of the word turn-off. But let me tell you, these are no turn-offs! In fact, I think I’ll start calling them turn-ons! =) Haha. Does your relationship need some spicing up? Give these turn-ons a try! {let me know how they work!}

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So unhealthy (we won’t talk about that now) but so delicious! These are well worth the calories. Oh yeah, I wasn’t gonna bring that back up! We’ll change that to: “these are well worth the time and effort they take to prepare.”

It all started with a few peaches sitting in my fridge that I wanted to use up before we go camping. Even though there was a million other things I should have been doing like packing or laundry, you make time for the things you love. Which in my case is baking.

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Look at those flaky layers! mmmm….butter. It makes the world a happier place! Amen?

Amen.

Fresh Peach Turnovers

  • Servings: 10
  • Difficulty: easy
  • Print

  • 3 cups all-purpose flour
    • 2 tsp salt
    • 2/3 cup Crisco or shortening
    • Mix until crumbly. 
    • Ice cold water (add 1 tbsp at a time until moldable dough is formed)
  • Cover with plastic wrap and place in refrigerator for 15 minutes. Remove. Roll out as thin as possible. Spread generously with softened butter. Fold over. Cover top with more butter. Fold over again and repeat 2 or 3 more times until you have it folded as small as possible. Wrap tight in plastic wrap. Refrigerate for at least 30 minutes or longer. Meanwhile prepare peach filling.
  • PEACH FILLING:
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 5 cups sliced fresh peaches
  • 3 tbsp cornstarch
  • 3 tbsp water
  • dash nutmeg
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt
  • 1 tsp lemon juice
  • 1 tbsp butter
  • Combine sugars and sliced peaches in bowl. Let sit for 30 minutes.
  • In small saucepan, mix cornstarch, water, nutmeg, cinnamon, and salt. Strain juice from peaches into saucepan. Bring to boil over medium high heat and cook for 1-2 minutes or until thickened. Remove from heat and add lemon juice and butter. Let cool a few minutes before mixing with sliced peaches.
  • Cover two baking sheets with parchment paper and preheat oven to 400º.
  • Remove dough from refrigerator and roll into thin rectangle. With pizza cutter, slice into 10 squares. Roll out each square a little more if needed and place some filling on half of it staying away from the edges. Make the edges wet with a little water on your finger. Fold extra dough over and pinch seams together. Cut extra dough off. With fork, press marks around the two edges. {pictures below}
  • Prepare egg wash by beating one egg white with 2 tsp water.
  • Brush each top with egg wash.
  • Sprinkle with sugar crystals. (Optional)
  • Bake in preheated oven for 12-14 minutes or until slightly golden brown.
  • Serve warm!

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