What to do with the abundance of peaches available at farmers’ markets right now (besides eating them straight from the peck)? Try our recipe for peach turnovers (as demonstrated by Mahasti on WBIR earlier today) for another delicious way to put summer on your plate.
Tomato Head’s Peach Turnovers
6 ripe peaches, peeled, pitted and diced
1.5 cups sugar
2 tsp cornstarch
2 tsp cold water
1 package frozen puff pasty
Two hours before assembling the turnovers, remove puff pastry from freezer. Remove the puff pastry from the box – leave puff pastry wrapped in the paper packaging until thawed.
Fill a medium pot with water and bring to boil. With a small knife make an “X” on the bottom of the peach. Fill a medium bowl with ice and water. Gently drop the peaches in the boiling water. Allow peaches to sit for one minute, then with a slotted spoon remove from boiling water and immerse in ice water. Remove peaches one at a time from the water and remove the skins. Cut the peaches along the seam and remove the pit. Chop peaches into ½ inch pieces.
Place peaches and sugar in a small pot, over medium heat. Reduce heat to low and cook peaches 10 – 15 minutes stirring occasionally. Dissolve cornstarch in cold water, add to peaches. Stir constantly until mixture loses its murkiness. Remove from heat and cool completely. (You can speed up cooling by placing peaches in a bowl and setting the bowl over another bowl of ice.)
To assemble turnovers:
For egg wash:
1 egg
¼ cup water
Beat egg and water in a small bowl.
Preheat oven to 400 degrees.
Remove puff pastry from packaging. Unfold one piece at a time. Cut each sheet of pastry into 4 equal squares. Using a pastry brush, brush the edges of 2 sides of each square with egg wash. Place 1 tablespoon of peach filling in the middle of each square. Fold the puff pastry over the peach filling to make a triangle. Seal the triangle by pushing down on the edges with the tines of a fork.
Cut a small hole on top of each triangle – brush each with egg wash and sprinkle with sugar. Place turnovers on a parchment lined baking sheet. Place in oven and bake for 10 minutes. Serve hot or at room temperature with vanilla ice cream.
Makes 8 turnovers with a little extra filling leftover to eat with vanilla ice cream.