How can you say no to flaky baked turnovers filled with peach pie and creamy cheesecake filling?
I swear this summer is escaping me, and I don’t even have kids. Timelines are full of either kids going back to school this week or are going back to school next week. I had to squeeze in strawberry picking in June, completely missed cherry season in July, and now desperately squeezing in some peaches before August is completely gone. What the hell happened to summer? Trying to slow down time, I bought a quart of peaches from the local fruit stand (it may not sound like a lot, but there’s only me eating them). Peaches are probably one of my favorite fruits. That perfect bite is when the juices run down your arm. Nature’s candy, as I like to call them because of their natural sweetness. The only thing better than a ripe peach is peach pie paired with cheesecake, which is exactly what I did with these Peach Pie Cheesecake Turnovers.
I love puff pastry much more than pie crust. In fact, I wrote an ode to puff pastry whenever I made my Apple Turnovers last year. Those were such a huge hit, I knew I wanted to make them again with a different filling. And instead of just boring ol’ peach pie filling, I amped it up with cheesecake. Double win. I love eating these turnovers fresh from the oven, still warm and crispy. Although they are considered dessert by many, I like to consider them as breakfast and pair them with my coffee. After all, the turnovers have fruit and dairy.
- 1/3 cup water
- 1 teaspoon lemon juice
- 1/3 cup sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 1 1/2 tablespoon cornstarch
- Few drops of vanilla
- 1 cup peaches, pitted and chopped (peeling optional)
- 2 tablespoons heavy whipping cream
- 2 tablespoons granulated sugar
- 4 ounces cream cheese, softened
- Few drops of vanilla extract
- 1 sheet puff pastry, partially frozen
- 1 egg
- 1 teaspoon sugar mixed with 1/4 teaspoon cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon milk
- Few drops of vanilla
- Preheat oven to 400F. Line a cookie sheet with parchment paper.
- In a large saucepan, combine water, juice, sugar, and cornstarch. Stir over medium heat until thickened and bubbly. Cook for 2 minutes, constantly stirring. Remove from heat and stir in vanilla and peaches. Set aside to cool.
- In a small bowl, beat the cream until it thickens and stiff peaks form (when you pull the beaters straight up, peaks will form but not fall over). Set aside.
- In a large mixing bowl, beat together the sugar and cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the bowl as needed. Beat in the vanilla.
- Fold the whipped cream into the cream cheese mixture. Set aside.
- Dust a dry, flat surface with enough flour to roll out the puff pastry. Roll it out into a 12×12 square. Cut the dough into four equal squares.
- In a small bowl, beat the egg. Take one square, brush the edges with some of the egg. Spread about 1/4 of the cheesecake filling into the middle then top with 1-2 tablespoons of pie filling (don't overfill), being careful not to get too close to the edge. Take one of the corners and fold it diagonally to the other corner, forming a triangle. Press the edges together to seal. Place the turnover on the cookie sheet. Repeat with the remaining squares. If you have any leftover filling, refrigerate it for another time.
- After all four are on the sheet, cut two slits into each one. Brush them with the beaten egg. Discard any leftover egg. Sprinkle with cinnamon sugar mixture. Bake for 18-20 minutes or until golden brown and puffed. Let cool.
- In a small bowl, whisk together the sugar, milk, and vanilla. Drizzle on top of each turnover. Let sit for a few minutes while the glaze hardens.
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