Fresh Peaches are paired with frozen puff pastry to produce light and flaky turnovers, best eaten the day they are made.
1 sheet frozen puff pastry
1/4 cup sugar
1 Tbsp cornstarch
2 cups diced fresh peaches
1 large egg
1 tsp water
1/2 cup powdered sugar
milk, as needed
1. Thaw one sheet of puff pastry according to package directions.
2. Preheat the oven to 400°.
3. In a bowl, combine the sugar and cornstarch, then add the peaches and toss to coat.
4. In another small bowl, whisk together the egg and water.
5. Lightly sprinkle a sheet of heavy foil with flour. Use this as the surface to roll out the puff pastry to a 12″ square and transfer the foil to a baking sheet. Without removing the pastry from the foil, cut it into four six inch squares. Brush all the cut edges of the pastry with the egg mixture.
6. Using a slotted spoon, pile 1/4th of the peaches on each square of pastry, reserving the juices in the bowl. Pull the outer edge of each pastry square up over the peaches to the center, forming a triangle, and press to seal. Continue to leave the turnovers in place. This will prevent the filling from spilling out.
7. Brush the tops of the turnovers with more of the egg wash and, if desired, sprinkle with a little sugar. Cut small vents in the top of each turnover to allow steam to escape.
8. Bake in the preheated oven for 25 minutes, or until golden. Remove from the oven and allow to cool slightly.
9. Meanwhile, make the icing. In a small bowl, combine the powdered sugar with 2 tablespoons of the reserved peach juices, if available. You may need to supplement the juices with milk, depending on how ripe and juicy your peaches were. You may also need to add a little more juice or milk to get the icing to a good drizzling consistency.
10. When the turnovers have cooled a bit, drizzle on the icing in a criss-cross pattern and serve warm.