Peach Turnovers

Simple, easy and delicious Peach Turnovers! Ours are made with Greek Alfa Pastry Dough; it’s a Fillo Puff pastry.  There are plenty of excellent national brands on the market or you can follow a homemade recipe that is time consuming. In a pinch when company is coming, this recipe can be made in about half an hour. Your guests will think you’re so thoughtful serving fresh out of the oven glazed turnovers.



2 to 3 large sized ripe peaches blanched; plus one extra sliced up and set aside to top on the puff pastry during assembly

½ tsp cinnamon

Pinch of nutmeg

Splash or two of cognac or brandy

 Optional:  Depending on the sugar content of peaches; add a tablespoon or two of granulated white sugar.  You can add a tablespoon of flour to it, to thicken it, but personally I prefer not adding any at all.  This is a personal decision.


Blanch peaches for a minute in boiling hot water and immediately put in a water bath to stop the cooking process.

Remove skin and pit and slice or chop peaches to desired size.

Add cinnamon, pinch of nutmeg and a couple of splashes of cognac or brandy.  Mix well. Cover and let marinade for 24 hours.


½ cup melted butter

1 roll of thawed out pastry dough

Silicone baking sheet or parchment paper


Roll out pastry dough on a flat surface; cut and divide into equal squares.  The size of each square is dependent on the area of the puff pastry and how large you want your squares.

Line a baking sheet with a silicone cooking mat or parchment paper giving each square a minimum of 1 ½ inches space between them.

Brush squares with melted butter and spool the marinated peaches in the center of each square.

Working with opposite corners, fold over the pastry dough to create perfect triangles and lightly press with your finger around the perimeter of the seams or you can gently make fork prong depressions.

Brush the turnovers with butter.

Follow the manufacturer’s baking instructions.

Remove from oven and cool then drizzle the sugar glaze (recipe below) on top and enjoy!



1 cup of sifted icing sugar

2 to 3 tbsp water or milk

1 tsp vanilla


In a bowl add tsp of vanilla and add a tablespoon of liquid 1 tablespoon at a time until you reach the desired consistency.

You just can’t mess the glaze up; if it’s too runny add more sugar, or too thick a drop or two of water until it’s just right.

I use a teaspoon to drizzle on top, but hold the glaze over the bowl until it’s flowing in a thin stream and then wave the spoon over the pastry in a nice even stream avoiding globs of glaze.