Raspberry Peach Turnovers with a Fresh Raspberry Glaze
 
 
Yield: 8 turnovers
Ingredients
for the pastries
  • 1 package frozen puff pastry (2 sheets - 17.3 ounce package), thawed according to manufacturer’s instructions (see note)
  • 1 cup fresh raspberries
  • 2 cups diced ripe peaches, skin on
  • ¼ teaspoon ground cinnamon
  • 1½ tablespoons brown sugar
  • 1 egg
for the glaze
  • ⅔ cup fresh raspberries
  • 1 ½ tablespoons water
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • ¾ cup powdered sugar
  • 1 tablespoon milk
Directions
for the pastries
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or coat with nonstick spray and set aside.
  2. In a medium bowl, combine the raspberries, diced peaches, cinnamon and brown sugar.
  3. Roll each sheet of puff pastry into a 12” square. Divide each 12” square into 4 squares.
  4. Scoop some raspberry and peach filling onto the center of each puff pastry square. I found about ⅓ cup was the perfect amount for not over-filling them. Fold one corner of the puff pastry square to the opposite corner to make a triangle. Press the edges together with your fingers and then press down with a fork to seal the turnover. Cut a couple slits in the top of the turnover so it doesn’t puff up too much while it is baking. Repeat for the remaining turnovers.
  5. Beat the egg with a teaspoon of water then brush over the tops of the turnovers. Bake for 14-16 minutes, or until they are golden brown. Let cool before topping with the glaze.
for the glaze
  1. Combine the raspberries, water, sugar and lemon juice in a small saucepan over medium heat. Cook for about 10 minutes, stirring and mashing the raspberries frequently. Remove from the heat and stir in the vanilla extract. Strain over a fine mesh colander into a bowl to remove the seeds then let cool. Once cool, whisk in the powdered sugar and milk. If your glaze is too thick, add some more milk. If your glaze is too thin, add some more powdered sugar. Drizzle over the cooled turnovers.
Notes
You want to try to touch and work with the puff pastry the least amount of time possible because touching it makes the pastry warm, which means less of a rise during the baking. I leave the second roll of puff pastry in the fridge until I’m done working with the first one.
The amount of brown sugar you want to use may depend on how sweet or tart your fruit is. I found 1½ tablespoons to be the perfect amount of sweetness for us when we used in-season raspberries and peaches.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/08/01/raspberry-peach-turnovers-with-a-fresh-raspberry-glaze/