Description
Simple and delicious peach turnovers, perfect for a quick dessert or breakfast treat.
Ingredients
- 1 package (2 sheets) refrigerated pie crusts
- 1 can (21 ounces) sliced peaches in heavy syrup, drained and coarsely chopped
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar (for sprinkling)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the drained and chopped peaches, 1/4 cup sugar, flour, cinnamon, and nutmeg. Stir gently to coat the peaches.
- Unroll one sheet of pie crust onto a lightly floured surface. Cut out four circles using a 4-inch round cutter or a bowl.
- Place about 2 tablespoons of the peach mixture onto one half of each pie crust circle. Dot each with a few pieces of butter.
- Moisten the edges of the pie crust with water. Fold the other half of the crust over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork.
- Place the turnovers onto the prepared baking sheet.
- Brush the tops of the turnovers with the beaten egg wash. Sprinkle with the remaining 2 tablespoons of sugar.
- Cut a few small slits in the top of each turnover to allow steam to escape.
- Bake for 20-25 minutes, or until golden brown and puffed.
- Let cool slightly before serving.
Notes
- You can use fresh peaches when they are in season. Adjust sugar as needed.
- Serve warm with vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American