Fresh Peach Turnovers
Diced fresh peaches lightly sweetened, wrapped in refrigerated pie dough, drizzled with a vanilla glaze and sprinkle with cinnamon and sugar.
Servings: 12 turnovers
Ingredients
- 2 rolls refrigerated pie crust {at room temp}
- 2 medium peaches {diced small}
- 1 1/2 tsp brown sugar
- 1/2 tsp cinnamon
- 1 tsp cornstarch
Vanilla Glaze
- 3/4 cup powdered sugar
- 2-4 tbsp heavy cream
- 1/4 tsp vanilla
Optional: Sprinkle of Cinnamon Sugar mixture
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper or lightly spray with nonstick spray.
- In a small bowl combine diced peaches, brown sugar, cinnamon and cornstarch. Stir until all of the ingredients are completely incorporated.
- Unroll pie crusts and using a 3" square cookie cutter {or round}, cut 12 squares from dough.
- Drop a tablespoon of filling in the middle of each square and fold square over. Using a fork, crimp the edges of the dough to seal the filling inside. Place on baking sheet and continue with all 12 of the dough pieces. NOTE: Be sure to not over stuff the dough or they will be hard to seal.
- Take a toothpick and poke 3-5 holes in each turnover and bake for 15-17 minutes or until they are golden in color. Remove from oven and cool for 5 minutes.
- While the turnovers are cooling, combine the glaze ingredients. Drizzle over each turnover and while the glaze is still wet, sprinkle with cinnamon and sugar. Serve warm or cool until the glaze has set. Store in air tight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1turnover | Calories: 52kcal | Carbohydrates: 11g | Protein: 0.3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 5mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg