Ingredients:

  • 3 cups (450g) fresh peaches, peeled and finely diced
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 package (17.3 oz / 490g) frozen puff pastry, thawed
  • 1 large (50g) egg, beaten
  • 1 tbsp (12g) turbinado sugar
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) milk
  • 1/4 tsp (1ml) vanilla extract

Instructions:

  1. Combine diced peaches, sugar, cornstarch, cinnamon, and lemon juice in a saucepan over medium heat. Stir constantly for 5–7 minutes until the mixture thickens and becomes glossy. Remove from heat and let cool completely.
  2. Roll out the puff pastry on a lightly floured surface and cut the dough into 8 equal squares (approximately 4x4 inches).
  3. Place 2 tablespoons of the cooled peach filling in the center of each square. Fold the pastry diagonally to create a triangle and use a fork to crimp the edges firmly to seal.
  4. Transfer the turnovers to a parchment-lined baking sheet. Brush the tops with the beaten egg wash, sprinkle with turbinado sugar, and bake at 400°F (200°C) for 18–22 minutes until the pastries have puffed and are a deep mahogany-gold.
  5. Whisk powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the turnovers while they are slightly warm.