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| Servings: 4 Turnovers


  • 2 medium peaches, diced
  • 2 tablespoons brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon vanilla
  • 2 teaspoons lemon juice
  • 1 teaspoon cake flour
  • 1 sheet puff pastry, thawed
  • 1 egg, whisked
  • pinch of salt
  • coarse sugar for topping

Combine peaches with cinnamon, vanilla, brown sugar, lemon juice, flour and a pinch of salt. Gently toss together to combine.
Unfold puff pastry sheet and cut into 4 even squares.
Using a slotted spoon, divide peach filling between four squares by placing peaches in center of the square.
Fold pastry in half over the filling, making a triangle. Use a fork to seal the pastry on the sides.
Cut a few small slits in the top of the pastry and brush with egg wash. Top with coarse sugar.
Bake at 180°C until puffy and golden.
Enjoy warm.

Recipe posted by Caroline du Plessis
Photo: Caroline du Plessis


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