So yummy! This recipe makes 8 (5″) turnovers.There’s nothing sweeter than the scent of freshly baked homemade peach turnovers. When baked for 22-24 minutes they puff up and turn golden. Place turnovers on an ungreased baking sheet or a baking sheet lined with parchment paper.īrush turnovers with an egg wash and sprinkle with coarse sugar. Use a sharp knife to make a few slits on the top for venting. ![]() Then press down along the edges with a fork. Fold the turnover on a diagonal and press down with your fingers to seal. Pour a small amount of filling onto each square.ĭip your finger in water and run it along the edges. My rectangle was about 11″x22″ and I trimmed it down with a pizze slicer to 10″x20″. Then roll out to a long rectangle, 1/4″ thick. When the dough has had time to chill, place on a floured surface and pound with a rolling pin to make it a bit softer. Toss with brown sugar, cinnamon, corn starch and lemon juice. You can make the filling while the dough chills. ![]() Wrap with plastic wrap and refrigerate for 1-2 hours. Fold dough into thirds like you would a business letter. Cover the rolling pin in flour to prevent any butter from sticking to it. Roll out dough to a 6″x18″ rectangle (see image above). Flour your hands to avoid the butter sticking to it. Remove the plastic wrap and use your hands to shape dough into a ball on a floured surface. It might still be a little crumbly along the edges. It doesn’t need to be perfect, you are just pressing all of those butter cubes into the dough. Roll dough out between two pieces of plastic wrap. It’s ok if it looks rough, just make sure there isn’t a lot of dry flour on the bottom of the bowl. I use my pastry cutter or Danish dough whisk to do this. Blend until all water has been absorbed and a rough dough has formed. cold water and 1 teaspoon of salt together and pour into bowl. Remember the 2 sticks of butter that you chopped and refrigerated? Pull that out and toss with the flour mixture. Add it to 2 cups of flour in a mixing bowl, and use a pastry cutter to blend until it resembles coarse sand. Grab a half stick of COLD butter (4 Tbsp.) and chop it into tiny pieces. Chop it into tiny pieces and place it back into the refrigerator. We’re going to start out with 2 sticks of COLD BUTTER. If not, scroll to see how I make mine by hand. ![]() If you have a food processor, follow the instructions in this post. There are 3 things to remember when making puff pastry: I made a peach filling out of fresh peaches that we picked last week, sprinkled with brown sugar, corn starch, cinnamon and lemon juice. Honestly, I like this recipe just as much! There might not be AS many layers, but the layers are ridiculously flaky and buttery. The puff pastry dough that my friend from Sweeden taught me how to make ten years ago takes about 4 hours to make. That being said, I was thrilled to stumble across a puff pastry recipe from the Food Network a few years ago that only takes an hour to make. Pies, croissants, turnovers-they are my favorite dessert, bar none. If you’ve been here for more than a minute you know how much I love pastry. Looking for authentic puff pastry recipes? Try our homemade croissants or cherry turnover recipe. Homemade puff pastry in an hour? It can be done! These quick peach turnovers with homemade puff pastry are flaky, delicious, and perfect for summer.
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