Peaches aren't quite at their peak, but we are getting close. Let me be yet another food blogger to not shut up about the great produce spilling out of grocery stores and farmer's markets. And funny I know that food bloggers talk all about produce right now because I don't even read very many food blogs. Hey man, I'm busy. Those onesies aren't going to fold themselves!
But yes, the produce is lovely right now. Gorgeous and juicy. But am I allowed to say I am already excited for soup season? Some good ol' root vegetables? I suppose I am never satisfied.
3 cups peeled, diced fresh peaches, about 4 peaches
1 cup water
1 cup sugar
1 Tbsp water
2 puff pastry sheets, thawed
In a large saucepan over medium high heat, combine the peaches, water and sugar. Cook, stirring occasionally, until the sugar is dissolved and the liquid is reduced, about 10 minutes. Remove from heat and allow to cool.
Set oven to 400 degrees. In a small bowl, whisk together the egg and the water, making an egg wash and set aside. Spray a baking sheet with non-stick spray and set aside.
Lay the puff pastry sheets out and cut each one into 4 equal squares. Using a 1/4 measuring cup, spoon a small amount of peach mixture onto the middle of a square. Fold one corner over to the opposite side and seal with a fork, pressing down all around the edges. Repeat with all of the puff pastry squares. Place the completed turnovers on the baking sheet. Brush the top of each turnover with the egg wash. Bake for 20 minutes. Remove the turnovers from the sheet and onto a cooling rack.
For the glaze:
1/2 cup powdered sugar
1 tsp cinnamon
1 Tbsp milk
In a small bowl, combine the powdered sugar, cinnamon and milk. Whisk to combine. Drizzle on top of the finished turnovers.
Rookie's Notes: If you have extra peach stuff left over, warm it up in the morning and pour it over some waffles or pancakes.