Peach Turnovers

This is one of the easiest pastries you can make. No really.

Peach Filling

The filling consists of 6 ingredients, with the store bought (Peppridge Farms) puff pastry, 7 items total.
This is one of those things that can be made on a weeknight, but feels like Sunday brunch. I serve these turnovers for dessert too; warm them up, cut them in half, put them in a bowl with some vanilla ice cream and (for some true decadence), drizzle with warmed caramel sauce. Dusting with confectioner's sugar works just as well. You can also make a simple icing with a bit of confectioner's sugar, water, and to flavor, vanilla extract or cinnamon, or both and drizzle it over cooled turnovers. But, the point is that it's simple, so as presented here, is the easiest. The puff pastry needs time to come to room temperature before using-it just makes it easier; too cold and it will break along the seams. I don't like the peaches (for that matter any fruit), to be mushy, so I keep the cooking at a minimum (just until fork tender), before I cool it and fill the pastry.

Dusted with Confectioner's Sugar

Others varieties of fruit can be used, I chose peaches because they were fresh and I had them. Pure and Simple. Having the puff pastry in the freezer is also really convenient, its one of those "pantry" items that I keep on hand, along with store bought (Pillsbury) ready to use pie crusts. In the refrigerator or the freezer for this one.

Peach Turnovers

• Prepared (Peppridge Farms) Puff pastry, 1 sheet, defrosted
• 3 Peaches (about 4 cups), washed and cut
• 1 tsp. Cinnamon, ground
• 1/4 tsp. Nutmeg, ground
• 1/4 tsp. Ginger, ground
• 1/4-1/2 cup. Sugar, (to taste)
• 1 tbsp. Flour

Place the ingredients, except the puff pastry and flour, into a pan over medium heat. Cook, stirring often, until the peaches are fork tender, toss in the flour and stir to combine. Taste and adjust the seasoning. Remove from heat and cool. In the meantime, place the puff pastry sheet onto a lightly floured surface and roll to get the seams out, making sure to keep it square. Cut into 4 equal squares, place about 1 heaping tablespoon onto the center of each, keeping edges clear, moisten with a bit of water and fold each into a triangle. Seal the edges with the tines of a fork. Place onto a sheet pan and into a preheated 400 degrees oven. Let bake until the pastry sets and bottoms begin to brown, about 12 minutes. Reduce the heat to 375 degrees and continue to bake until the turnovers puff and brown, another 15 to 20 minutes. Remove from oven and dust with confectioner's sugar, if desired.

 Yields: 4 turnovers.

A view of the baked filling