Cherry-peach Turnovers with a Sweet Bourbon Glaze

Flaky puff pastry is filled with a sweet cherry-peach mixture and drizzled with a bourbon sugar glaze.  Ready in under 40 minutes!

Hey y’all!

Sorry about the y’all, I know, I’m Canadian and I should be saying eh or something like that ;)  It’s just that we’ve been watching excessive amounts of Friday Night Lights reruns, and now the voice in my head seems to have a Texan accent and says things like howdy and yonder and tuckered out.

And I have been trying to post this recipe for a few days now.  But things like visits from my Mom, watching more episodes of Friday Night Lights, and sunny warm weather have taken priority.  I’ve taken Kai to the splash park twice this week, and it was great {other than the rogue kid who poured water on my head!!  Nincompoop!}

But guys…these turnovers: totally worth turning on the oven on a hot day!

I actually was quite strategic with my oven use, since Ben has implemented an oven ban during this hot stretch of the summer.  I made up the filling the night before, and baked these guys up in the morning, before the heat sank in.  I mean, you’re going to want them for breakfast/brunch anyways, right?

I used peaches and cherries in these turnovers…you can use fresh or frozen, but let’s face it: fresh is best, especially when both peaches and cherries are at their peaks!  And really, you can use any type of fruit, but I went for my two {current} favorites.

The fruit is cooked until soft with a bit of melted butter and brown sugar.  A touch of cornstarch thickens things up, and then some vanilla is stirred in for extra flavor.  Try not to consume the fruit filling before the puff pastry comes into play, because fruit is exponentially better when sandwiched between layers of buttery, flaky pastry, right?

Confession:  I have a bit of a frozen-pastry-phobia, ever since The Great Pastry Incident of 2009.  Let’s just say: improperly thawed pastry= total mess and total freak-out by Denise while scrambling for a new potluck dish.

So learn from my mistake: thaw your puff pastry overnight in the fridge so it is ready to go when you need it.

It is actually so incredibly easy to use once properly thawed: simply roll it out on a floured surface, cut into squares and you are ready to build your turnovers!

After baking, {possibly influenced by the Southern accent going on in my brain}, I drizzled these babies with a bourbon glaze.  A teaspoon of bourbon added just a touch of that caramelly bourbon flavor, without giving you fire breath {one tablespoon, however…total fire breath, yikes!} The bourbon flavor is totally subtle, but adds another nice dimension to these turnovers.

So in summary: fresh, sweet cherries & peaches + buttery, flaky pastry, drizzled in sweet bourbon glaze = pure deliciousness.

Y’all have a great week-end

5.0 from 2 reviews Cherry-Peach Turnovers with a Sweet Bourbon Glaze   Save Print Prep time 20 mins Cook time 20 mins Total time 40 mins   Flaky puff pastry is filled with a sweet cherry-peach mixture and drizzled with a bourbon sugar glaze. Ready in under 40 minutes! Author: Denise Recipe type: Dessert Serves: 8 Ingredients Filling

• 2 tbsp butter
• 2 peaches, peeled, and diced into small cubes
• 2 cups cherries, pits & stems removed
• ¼ cup packed brown sugar
• 2 tsp cornstarch
• 1 tsp vanilla extract

Pastry

• 1 package puff pastry {400g; should have 2 squares}
• 1 egg white
• Coarse sugar, for sprinkling

Bourbon Glaze

• 1 cup powdered sugar {125g}
• ½ tsp vanilla extract
• 1 tsp bourbon
• 1.5 tbsp milk

Instructions Filling

1. Melt butter in a saucepan over medium heat. Add the peaches and cherries, and cook until soft, around 3 minutes.
2. Add the brown sugar, stir until dissolved.
3. Gently sprinkle the cornstarch over fruit, stir until completely dissolved.
4. Remove from heat and stir in the vanilla.

Turnovers

1. Pre-heat oven to 400F. Line a baking sheet with parchment or silicone baking mats.
2. Roll one half of puff pastry out at a time to a 10-12 inch X 10-12 inch sized square. Divide into 4 equal squares. Transfer to baking sheet.
3. Spoon 1.5-2 tbsp of filling into the corner of a square of puff pastry.
4. Fold opposite side of pastry over and seal with a fork.
5. Cut slits in the top of the turnovers, then brush with egg whites. Sprinkle with a bit of coarse sugar.
6. Bake for 15-20 minutes, until lightly golden brown.
7. Cool several minutes on baking sheet, then transfer to a wire rack to cool completely.

Glaze

1. In a medium bowl, beat together powdered sugar, vanilla, bourbon and milk. Drizzle over warm scones.
2. Best served warm.

Notes Fresh peaches & cherries are recommended for the best flavor, however frozen peaches & cherries may be substituted.
Filling may be prepared ahead of time and refrigerated until you are ready to bake.
If you wish to leave out the bourbon, simply replace it with more milk. 3.2.2708
 

Turnovers recipe inspired by this AllRecipes one