Puff Pastry Peach Turnovers are flaky, warm pastries filled with peach pie filling and cheesecake. Small batch recipe makes 4 turnovers.

Easy Homemade Puff Pastry Peach Turnovers with Creamy Cheesecake Filling

Summer, with its fleeting days and abundance of fresh produce, always seems to slip away too quickly. Despite my best intentions and diligent planning, I often find myself scrambling to enjoy all the season has to offer. I remember trying to squeeze in strawberry picking in June, lamenting missing the peak of cherry season, and realizing I’ve only managed one visit to my cherished local farmer’s market all summer long. Life, as it often does, throws unexpected curveballs, like a family emergency in July that demanded much of my time and energy, all while trying to keep everything else afloat.

Yet, even with the hustle, there’s an inherent desire to savor the simple pleasures of summer. Before August completely vanishes, I’m determined to fully immerse myself in the sweetness of ripe peaches. To deliberately slow down time and fully appreciate the season, I recently picked up a generous quart of fresh peaches from a local fruit stand. While it might not sound like a vast quantity, it’s perfect for one person who absolutely adores them!

Peaches hold a special place in my heart; they are arguably one of my favorite fruits. That quintessential bite where the sweet, tangy juices cascade down your arm – that’s pure bliss. I affectionately call them “nature’s candy” for their unparalleled natural sweetness and refreshing quality. But what could possibly be better than a perfectly ripe, juicy peach? These warm, irresistibly flaky homemade Puff Pastry Peach Turnovers, of course!

These delightful peach turnovers are not just any ordinary pastry. They are generously filled with a rich, homemade peach pie filling, reminiscent of the delicious flavors found in my mini peach pies. But the indulgence doesn’t stop there! Each turnover also boasts a creamy, luscious cream cheese filling, drawing inspiration from my beloved no-bake peach cheesecake parfaits. It’s a harmonious blend of fruit and creamy decadence, offering a twist on classic desserts like cheesecake stuffed peaches.

As I’ve often shared, particularly when discussing my popular apple turnovers, I have a profound appreciation for puff pastry. Its buttery, flaky layers create a texture that, in my opinion, surpasses traditional pie crust for turnovers. While these peach turnovers are undeniably a dessert, their fruit and dairy components often lead me to justify them as a perfectly acceptable (and incredibly delicious) breakfast alongside my morning coffee. After all, a serving of fruit and dairy makes for a balanced start to the day, right?

Essential Ingredients for Flaky Peach Turnovers

Crafting these delectable peach turnovers with puff pastry requires a few key ingredients, most of which are readily available. Here’s what you’ll need to gather:

Puff Pastry: This is the star of our flaky crust! You’ll typically find puff pastry sheets in the freezer aisle of your grocery store, usually located near frozen pie crusts. Be sure to grab puff pastry, not phyllo dough, as they behave very differently. Remember to thaw it according to package directions before you begin.
Peach Pie Filling: While I always advocate for the superior taste and texture of homemade peach pie filling, you absolutely can use a good quality canned version for convenience. If you’re going the homemade route, don’t miss my step-by-step guide on How To Peel Peaches for the best results.
Cream Cheese: For that luscious, cheesecake-like center, use a full-fat block of cream cheese. It’s crucial that it’s at room temperature for a smooth, lump-free filling. Substituting with low-fat or whipped cream cheese may result in a runny or watery filling.
Powdered Sugar: This fine sugar is essential for sweetening our creamy cream cheese filling, ensuring it’s perfectly balanced.
Vanilla Extract: A touch of vanilla extract rounds out the flavors of the cream cheese filling, adding warmth and depth.
Large Egg: An egg, lightly beaten, creates the perfect egg wash. Brushing your turnovers with this wash before baking helps them achieve that beautiful golden-brown color and ensures the cinnamon sugar topping adheres wonderfully.
Granulated Sugar & Ground Cinnamon: This classic duo creates the irresistible cinnamon sugar topping. Homemade turnovers truly shine with this sweet and spicy exterior.
Vanilla Glaze: Trust me on this – don’t skip the glaze! A simple vanilla glaze adds an extra layer of sweetness and a beautiful finish to your baked turnovers, elevating them from delicious to utterly irresistible.

Not in the mood for peach? The versatility of this recipe means you can easily swap out the fruit! You can also use homemade cherry pie filling to make delightful cherry turnovers, blueberry pie filling for blueberry turnovers, apple pie filling, or even strawberry pie filling to create vibrant strawberry turnovers.

Can I use canned peach pie filling for these turnovers?

Absolutely! While I personally prefer and often recommend making your own pie filling for the freshest flavor, using a good quality canned peach pie filling is a perfectly acceptable and convenient option. It will significantly cut down on your prep time without compromising too much on taste, making these peach turnovers even easier to whip up for a quick treat.

Step-by-Step Guide: How To Make Peach Turnovers

Making homemade peach turnovers is a straightforward and rewarding process. Follow these simple steps to create your own batch of flaky, fruit-filled pastries:

Prepare Your Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is completely smooth and creamy. Set this delectable filling aside. Allowing it to rest while you prepare the dough helps the flavors meld and ensures a perfect consistency.
Prep the Puff Pastry: Lightly flour a clean work surface. Carefully unroll your thawed puff pastry sheet. Using a rolling pin, gently roll the pastry into an approximate 12×12 inch square. Once rolled, use a sharp knife or pizza cutter to divide the pastry into four equal squares.
Fill and Seal the Turnovers: Take one puff pastry square. Lightly brush a small amount of the beaten egg along the edges of the square. Spoon about 1/4 of the cream cheese filling into the center of the square, then top it with 2 tablespoons of peach pie filling. Be careful not to overfill, and ensure the fillings stay towards the center, leaving a clear border around the edges for sealing.
Fold and Form Triangles: Carefully take one corner of the square and fold it diagonally over to meet the opposite corner, forming a perfect triangle. Gently press the edges together to seal the turnover. For an extra secure seal and a decorative touch, you can use the tines of a fork to crimp the edges. Place the sealed turnover onto a baking sheet lined with parchment paper. Repeat this process with the remaining three puff pastry squares.
Vent and Top: Using a sharp knife, cut three small slits on the top of each turnover. These slits are crucial as they allow steam to escape during baking, preventing the pastries from bursting and ensuring a beautifully puffed, flaky texture. Brush the entire surface of each turnover with the remaining beaten egg wash. In a small bowl, combine the granulated sugar and ground cinnamon, then generously sprinkle this mixture over the egg-washed turnovers.
Bake to Golden Perfection: Preheat your oven to 400°F (200°C). Bake the turnovers for 18-20 minutes, or until they are gloriously puffed up and have achieved a rich, golden-brown hue. Once baked, remove them from the oven and transfer them to a wire rack to cool completely before glazing.
Apply the Vanilla Glaze: While the turnovers are cooling, prepare your vanilla glaze by whisking together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Once the turnovers are completely cool (this is important to prevent the glaze from melting), drizzle the glaze generously over each pastry. Allow the glaze to set for a few minutes before serving.

These homemade peach turnovers are absolutely delicious on their own. For an extra special treat, consider serving them warm with a scoop of creamy peach ice cream or a dollop of fresh whipped cream.

No peach pie filling on hand? Don’t fret! You can still enjoy the sweet peach flavor. Consider using homemade peach jam without pectin or a vibrant peach curd as delicious alternatives for your turnover filling. Just ensure they are thick enough to hold their shape during baking.

Tips for Perfect Peach Turnovers Every Time

Keep Puff Pastry Cold: Work quickly with puff pastry. It bakes best when cold, as the butter in the layers creates steam, leading to that incredible flakiness. If it gets too warm and sticky, pop it back in the fridge for 10-15 minutes.
Don’t Overfill: While tempting, overfilling can lead to messy turnovers where the filling oozes out. Stick to the recommended amounts for a perfect seal and even baking.
Secure the Edges: Pressing the edges firmly, and then crimping with a fork, ensures your filling stays securely inside during baking.
Proper Venting: The three slits aren’t just for show; they’re vital for steam release, preventing your turnovers from exploding and allowing them to puff beautifully.
Cool Before Glazing: Always allow your turnovers to cool completely before drizzling with the glaze. Applying glaze to warm pastries will cause it to melt and absorb, resulting in a less defined and often soggy coating.

How To Store Homemade Peach Turnovers

Due to the delicate nature of puff pastry, these peach turnovers are truly at their best when enjoyed fresh, ideally on the same day they are baked. The pastry’s crispness and flakiness are most pronounced right out of the oven.

However, if you find yourself with extras, you can certainly store them. Place any leftover turnovers in an airtight container and refrigerate them for up to 2 days. To restore some of their crispness, you can gently warm them in a toaster oven or a regular oven at a low temperature (around 300°F / 150°C) for about 5-10 minutes.

Can You Freeze Peach Turnovers for Later?

Yes, absolutely! Freezing is an excellent option if you’ve made a small batch but won’t be able to consume all four turnovers at once, or if you simply want to prepare them ahead for a future treat. There are three convenient ways you can freeze puff pastry turnovers, depending on when you want to complete the final baking or glazing steps:

Freeze Before Egg Wash: Assemble your turnovers completely, including filling and sealing, but stop before applying the egg wash and cinnamon sugar. This method allows you to bake them fresh later, giving them that golden-brown finish right before serving.
Freeze After Baking (Before Glaze): Bake the turnovers fully until golden brown and puffed. Let them cool completely, but do not apply the vanilla glaze. Freezing them at this stage means they just need to be thawed and glazed before serving.
Freeze After Glazing: You can also freeze the turnovers after they have been fully baked and glazed. Be aware, however, that the glaze may become a little sticky or slightly soft after thawing due to moisture, but the taste will still be wonderful.

Regardless of which freezing method you choose, the basic steps for freezing are the same. Arrange your turnovers in a single layer on a baking tray or plate. Place them in the freezer for about 1 hour, or until they are firm to the touch. This crucial step prevents them from sticking together when stored in a bag. Once firm, transfer the frozen turnovers into a freezer-safe plastic bag or an airtight container, ensuring as much air as possible is removed. They can be stored in the freezer for up to 2 months.

When you’re ready to enjoy them, simply transfer the frozen turnovers to the refrigerator and allow them to thaw overnight. If they were frozen unbaked, apply the egg wash and cinnamon sugar and bake as directed. If they were frozen baked, you can warm them gently in a preheated oven (around 300°F / 150°C) for 10-15 minutes until heated through. If they were unglazed, add the glaze after warming.

More Delicious Puff Pastry Recipes to Try

Chances are, after making a small batch of these peach turnovers, you might have an extra sheet of puff pastry leftover. Don’t let it go to waste! Puff pastry is incredibly versatile and can be used to create a wide array of sweet and savory treats. Here are more fantastic recipes using puff pastry that you’ll love:

Small Batch Puff Pastry Cinnamon Rolls: Quick, easy, and undeniably delicious cinnamon rolls ready in a flash.

Puff Pastry Chocolate Croissants: Indulge in bakery-style chocolate croissants with minimal effort.

Puff Pastry Danish: Elegant and flavorful danishes, perfect for breakfast or brunch.

Savory Puff Pastry Tomato Tart: A beautiful and tasty appetizer or light meal.

Homemade Toaster Strudels by Cooking Classy: Recreate a childhood favorite with the flaky goodness of puff pastry.

Puff Pastry Peach Turnovers

Yield:
4 turnovers

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Puff Pastry Peach Turnovers are flaky, warm pastries filled with peach pie filling and cheesecake. This small-batch recipe is perfect for a quick, indulgent treat.

Ingredients

4 ounces (1/2 block or 4 tablespoons) full-fat cream cheese, at room temperature (do not substitute with fat-free)
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
1 sheet puff pastry, thawed according to package directions
1/2 cup peach pie filling (homemade or quality store-bought)
1 large egg, at room temperature and lightly beaten with a fork (for egg wash)
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon

For the Vanilla Glaze

1/2 cup powdered sugar, sifted
2 teaspoons whole milk, at room temperature
1/4 teaspoon vanilla extract

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl (or using a stand mixer with a paddle attachment), beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy, which should take about 2-3 minutes. Set this filling aside.
On a lightly floured surface, unroll the thawed puff pastry. Use a rolling pin to gently roll it into an approximately 12×12 inch square. Then, cut the dough into four equal squares.
Take one puff pastry square and lightly brush its edges with some of the beaten egg. Spread about 1/4 of the prepared cream cheese filling onto the middle of the square, then top it with 2 tablespoons of peach pie filling. Ensure the fillings stay somewhat contained to the center, leaving a clear border around the edges.
Carefully fold one corner of the square diagonally over to the opposite corner, forming a triangle. Press the edges firmly together to seal. For an extra secure seal and a decorative finish, crimp the edges with a fork. Place the sealed turnover onto your prepared baking sheet. Repeat this process with the remaining three squares.
Using a sharp knife, cut three small slits into the top of each turnover. This allows steam to escape during baking. Brush the entire surface of each turnover with the remaining beaten egg wash. Discard any leftover egg.
In a small bowl, stir together the granulated sugar and ground cinnamon. Evenly sprinkle this cinnamon sugar mixture on top of the egg-washed turnovers.
Bake for 18-20 minutes, or until the turnovers are beautifully puffed and golden brown. Once baked, carefully transfer them to a wire rack to cool completely.
To Make the Glaze: In a small bowl, whisk together the sifted powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a tiny bit more milk, a few drops at a time. If it’s too thin, whisk in a little more powdered sugar until you reach your desired drizzling consistency. Once the turnovers are completely cooled, drizzle the vanilla glaze generously over each one. Allow the glaze to set and harden slightly before serving.
These turnovers are best enjoyed on the same day they are baked. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

If you loved this recipe, be sure to explore my other delicious variations like Apple Turnovers and Cherry Turnovers for more flaky, fruity goodness!
For best results, ensure your cream cheese is at room temperature for a smooth filling, and don’t overfill the pastry.

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First published August 15, 2013. Updated and enhanced for clarity and detail.