Fresh Peach Turnovers Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut peaches into 16 crescent-shaped slices.
• Unroll crescent roll dough on a flat work surface and separate into 16 triangles. Place a peach slice at the base of each triangle and roll up to enclose in the dough. Arrange turnovers in a baking pan.
• Melt butter in a small saucepan over medium-low heat. Whisk in sugar, vanilla extract, and salt. Pour evenly over the turnovers in the baking pan. Pour citrus-flavored soda over the turnovers. Sprinkle cinnamon on top.
• Bake in the preheated oven until turnovers are golden brown and liquid is bubbling, 30 to 40 minutes.

Steps:

• 1. NOTE: You don't want very big slices because your putting the filling in a turnover. In a small sauce pan add your diced peaches and sprinkle with sugar, flour, cinnamon and lemon juice. toss until blended. do not cook yet, let them sit and create juices. about 10 minutes. Place on medium heat stirring gently until thickened. This won't take long so do not leave your pan unattended. Be careful not to mash your peaches. take off heat and fold in your vanilla, set aside.
• 2. Make your pie crust by whisking the water, egg and vinegar. set aside. Mix your flour and salt until well incorporated then add your crisco using a fork in a chopping motion. it will be very crumbly.
• 3. Add the wet to the flour mixture and mix just until blended. Fold out on a floured surface. cut your dough in half and work with one half at a time.
• 4. You can use a lid to cut your circles or use a gizmo like I found at the kitchen store. They are great!
• 5. Place a heaping tablespoon of filling in the center of your circle. Using a pastry brush coat the outside edges with a egg wash, fold over and press sides with a fork to seal. Brush the outside of your crust with a little egg wash. Place each one on a cookie sheet lined with parchment paper. Bake at 350 degrees until golden brown. dust with powdered sugar or a simple glaze...or both! SO yummy!

Steps:

• 1. Preheat oven to 400degrees. Line a large baking sheet with parchment paper; set aside. In a small bowl stir together granulated sugar, flour, and cinnamon. Add peaches; toss to coat. 2. Unfold pastry. Cut pastry into 4 squares. Brush edges of squares with milk. Evenly spoon peach mixture onto centers of squares. Fold one corner of a square over filling to opposite corner. Press edges with the tines of a fork to seal. Place turnover on prepared baking sheet. Repeat with remaining dough squares. Prick tops of turnovers several times with a fork. Brush with additional milk and, if desired, sprinkle with coarse sugar. 3. Bake for 15 to 18 minutes or until puffed and golden brown. Cool slightly on baking sheet on a wire rack. 4. Meanwhile, in a small bowl sir together the powdered sugar, butter vanilla and salt. Add enough milk to make icing drizzling consistency. Drizzle over warm turnovers.