Peaches have always been very near and dear to my heart. I remember growing up with a peach tree in our backyard that had peaches the size of softballs… and in Ohio, that is nothing short of amazing. After we moved here a few years ago, I happen to catch an announcement for a Nashville-based company that was selling Georgia peaches in a Northeast Tour! The company is called The Peach Truck and I can personally vouch that their peaches are insanely delicious. This year was the third year in a row that I have lined up at location on their tour and bought a 25 lb box of Georgia peaches. This year, I went TWICE. Even if there is a substantial line, it never takes too long to get through because these folks have got quite a system! Employees come through the line, process your payment ahead of time and give you these cute little tokens that you trade in for your purchase.
After purchasing your peaches, they are not quite ready for cooking, eating or baking. The peaches need to sit out to ripen for a couple of days and then it is a mad dash to use them before they get too ripe. For our family of four, a 25 lb box is a lot of peaches and I always stare in amazement at people that leave having bought multiple boxes- what do they do with all the peaches??! I try to do new and fun peach recipes so we don’t get bored eating peaches, if that’s even possible. This year I even made a peach bbq sauce that I will post later. One recipe that I will ALWAYS make upon purchasing these beauties– Peach Turnovers! I use puff pastry for this recipe because, let’s be honest, I’d eat a shoe wrapped in puff pastry. Puff pastry is easy, delicious, perfectly flaky and it doesn’t feel like a shortcut. Start to finish, these turnovers are done in under 30 minutes.
| Prep Time | 5 Minutes |
| Cook Time | 15-20 Minutes |
| Servings |
Turnovers
|
- 2 Medium Peaches, diced
- 2 TBSP Brown Sugar
- 1/4 Tsp Cinnamon
- 1/4 Tsp Pure Vanilla Extract
- 2 Tsp Lemon Juice
- 1 Tsp AP Flour
- 1 Puff Pastry Sheet, thawed
- 1 Egg, whisked
- Pinch of Salt
- Coarse Sugar, for topping
Ingredients
|
|
- Combine peaches with cinnamon, vanilla, brown sugar, lemon juice, flour and salt. Gently toss together to combine.
- Unfold pastry sheet and cut into four equal squares.
- Using a slotted spoon (to leave behind extra juices), divide peach filling amongst squares, dropping the filling in the center of each square.
- Fold pastry in half over the filling, making a triangle. Use a fork to seal the pastry closed.
- Cut a few small slits in the top of the turnover and brush with the egg wash. Top with coarse sugar.
- Line a baking sheet with parchment (I used a silicon mat). Bake at 400 degrees for 15-20 minutes until puffy and golden. Enjoy warm!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.