These peach turnovers are made with diced fresh peaches, wrapped in flaky refrigerated pie crust, and finished with a sweet vanilla glaze. They come together quickly and bake up golden, making them the perfect grab-and-go snack or simple dessert.

Refrigerated pie dough keeps this peach turnover recipe quick, while the fresh peach filling keeps every bite tasting like summer.

Each turnover gets a drizzle of vanilla glaze and a sprinkle of cinnamon sugar for the perfect finishing touch.

Why This Recipe Works

I love fresh fruit, and peaches are both delicious and reasonably priced when they’re in season. When I bought a batch, I knew I wanted to make a pie, but I quickly decided turnovers were the better idea. I’m a sucker for individually portioned food, and these little peach turnovers turned out to be the perfect grab and go snack.

Using refrigerated pie dough makes this recipe so simple. It’s one of my favorite quick ingredients, and I use it in my Fresh Raspberry Gallette with Lime Glaze and Brown Sugar & Cinnamon Squares too. You still get that flaky, buttery crust without all the extra work of making dough from scratch.

This recipe makes a dozen turnovers from just two medium-large peaches. I like to dice them small so the filling tucks neatly into each square and seals easily.

I took a batch of these to our family card game for approval, and within a couple of minutes they were gone. Everyone was happy, so I consider that a total success.

If you’re craving more fresh fruit desserts, my Apple Crisp Skillet and my Blackberry Crumble Bars are both worth a try.

Ingredients Needed

• Refrigerated Pie Crust – This is what makes these peach turnovers so quick to put together. Let it sit at room temperature before unrolling so it doesn’t crack.
• Fresh Peaches – Be sure to dice them small. This makes them easier to fill and seal inside each turnover.
• Cornstarch – Helps thicken the peach filling slightly as it bakes, so you don’t end up with a soggy center.

See recipe card for full information on ingredients and quantities.

How to Make Peach Turnovers

1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper or lightly spray it with nonstick spray. In a small bowl, combine the diced peaches, brown sugar, cinnamon, and cornstarch. Stir until everything is completely incorporated.
2. Unroll the pie crusts and, using a 3-inch square cookie cutter (or round), cut 12 squares from the dough.

3. Drop a tablespoon of filling into the middle of each square and fold the square over.
4. Using a fork, crimp the edges of the dough to seal the filling inside. Place on the baking sheet and continue with all 12 pieces of dough.

5. Take a toothpick and poke 3 to 5 holes in each turnover. Bake for 15 to 17 minutes, or until golden in color. Remove from the oven and cool for 5 minutes.
6. While the turnovers are cooling, combine the glaze ingredients. Drizzle the glaze over each turnover, and while it’s still wet, sprinkle with cinnamon sugar. Serve warm, or let cool until the glaze has set.

Pro Tips

• Don’t overfill the turnovers. You want the edges to seal completely, so a heaping tablespoon of filling is plenty.
• Use the tines of a fork to crimp the edges. This gets you a good, tight seal so the filling stays put while baking.
• Poke a few holes in the top of each turnover. This lets steam escape while baking so the crust doesn’t split open in the wrong spot.
• Dice the peaches small. Smaller pieces fill and seal more easily than large chunks, and they cook more evenly too.

Storage Instructions

Store leftover peach turnovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Recipe FAQs

Want more peach recipes?

• Easy Peach Upside Down Cupcakes
• Peach Cobbler Pound Cake Recipe
• Easy Peach Crisp Recipe with Canned Peaches
• Cake Mix Peach Cobbler (Only 4 Ingredients)

Did you try this recipe? Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!