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Fresh Peach Turnovers

in Diana's Recipe Book

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(total ratings: 2)
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Servings: Makes 10 (4 1/2 x 2-inch) turnovers
These fresh fruit turnovers can be made with several types of fruit. See the variations below.

Sour Cream Dough:
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup (1/2 stick/2 oz./56g) unsalted butter
1/3 cup sour cream
1 tablespoon milk (plus a few drops more if needed

Fruit Filling:
1 1/2 cups peaches, peeled, pitted, cut into 1/4-inch thick slices
1 cup granulated sugar
2 tablespoons heavy whipping cream

Glaze: (optional)
1/2 cup confectioners' sugar, sifted
2 teaspoons milk

Preheat oven to 425 degrees F/218 degrees C. Lightly grease and flour a large baking sheet.

Sour Cream Dough:
Place the flour, salt, and butter in a bowl. Cut the butter into the flour until the mixture resembles coarse bread crumbs. Add the sour cream, and mix with a fork. Stir in the milk. Gather the dough together in your hand, it will be very smooth, and if it holds together without crumbling, it is ready to roll out. If the dough brakes up and does not hold together when pressed, add a few drops of milk, stirring with a fork to distribute them. The dough should be quite soft, but not sticky.

Place the dough, on a lightly floured surface and roll out to a thickness of about one-eighth inch, as thick, as you would roll pie dough. With a round cutter about four and one-half inches in diameter, cut out as many rounds of dough as you can (you'll probably get 7 from this first cutting). Gather up the scraps of dough, press them together, and reroll them to cut the remaining 3 rounds.

Fruit Filling:
Place 2 tablespoons of the peaches on each round of dough, and sprinkle each mound of fruit with 2 teaspoons of sugar. With your finger tips, moisten the edges of the dough with water. Fold each round of dough over, to form a half moon shape. Press the edges gently with your fingers, then press them together with the tines of a fork.

Brush the turnovers with cream and sprinkle each one, with 1/2 teaspoon of the remaining sugar. Place the turnovers on the baking sheet, leaving at least 1-inch between each.

Bake turnovers for about 20 minutes, until they are lightly browned. Remove from the oven and cool on a wire rack. If desired, drizzle while warm with glaze. Serve turnovers warm or at room temperature.

Glaze: (optional)
In a small bowl combine confectioners' sugar and milk. Drizzle over warm turnovers.

Makes 10 (4 1/2-inch x 2-inch) turnovers.


Fresh Plum Turnovers
Substitute one and one-half cups sliced, pitted plums, for the peaches. If using tart plums, be sure to increase the sugar.

Fresh Apricot Turnovers
Substitute one and one-half cups sliced, pitted apricots, for the peaches.

Fresh Cherry Turnovers
Substitute one and one-half cups cherry halves, sweet or sour, fresh or frozen, for the peaches. If using sour cherries, be sure to increase the amount of sugar.

Mixed Fruit Turnovers
Use 2 or 3 of the above fruits in each turnover, have the prepared fruits in separate bowls, until the dough rounds are ready. Then divide the fruits among the rounds of dough.

Date: August 6, 2003


Reviewer: ND McKay
Very good! Nice and simple ... I added a bit of brown sugar to my granulated in the peach filling - nice variation.


Reviewer: camilla jorgensen
Thanks Diana, I had an idea in my head how to make the turnovers, it was really close to yours...I'm going to try a dash of cinnamon in mine, but thanks for a very simple recipe. I love that you gave variations as well, .....good day !


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