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August 15, 2013

Peach Pie Cheesecake Turnovers

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How can you say no to flaky baked turnovers filled with peach pie and creamy cheesecake filling?


Peach Pie Cheesecake Turnovers | www.chocolatemoosey.com

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.


Peach Pie Cheesecake Turnovers | www.chocolatemoosey.com

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.

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Peach Pie Cheesecake Turnovers

Peach Pie Cheesecake Turnovers

Yield: 4 turnovers

How can you say no to flaky baked turnovers filled with peach pie and creamy cheesecake filling?

Ingredients

Peach Pie Filling (can make ahead of time)

  • 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
  • 1/8 teaspoon vanilla extract
  • 1 cup peaches, pitted and chopped (peeling optional)

Cheesecake Filling (can make ahead of time)

  • 2 tablespoons heavy whipping cream
  • 2 tablespoons granulated sugar
  • 4 ounces cream cheese, softened
  • 1/8 teaspoon vanilla extract

Turnover

  • 1 sheet puff pastry, partially frozen
  • 1 egg
  • 1 teaspoon sugar mixed with 1/4 teaspoon cinnamon

Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • Few drops of vanilla

Instructions

  1. Preheat oven to 400F. Line a cookie sheet with parchment paper.
  2. Make the pie filling: 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.
  3. Make the cheesecake filling: 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.
  4. 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.
  5. Fold the whipped cream into the cream cheese mixture. Set aside.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Make the glaze: 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.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipesAll recipes are tested in a U.S. kitchen with U.S. ingredients at normal elevation using a conventional gas oven. Results may vary.

© Carla Cardello

 
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If you liked these Peach Pie Cheesecake Turnovers, you may also like these recipes:

From me:

  • Homemade Peach Pie Filling
  • Cheesecake Stuffed Peaches
  • Apple Turnovers

From others:

  • Georgia Cheesecake Pie from Cooking With Anne
  • Peach Cheesecake Ice Cream from Relishing It
  • No Bake Peach Cheesecake Cups from Inside BruCrew Life

Filed Under: Cheesecake, Doughnuts + Pastries Tagged With: cream cheese, peaches, puff pastry, summer

Did you make my recipe?

Please let me know by sharing a photo in my private Facebook group or uploading and tagging me on Instagram using #HITKrecipes (Note: If your Instagram account is private, I won't be able to see your photo)

Reader Interactions

Comments

  1. Jocelyn @BruCrew Life says

    August 15, 2013 at 8:58 AM

    I like the way you think…dairy and fruit makes this a totally acceptable breakfast :-) These peach and cheesecake turnovers sound amazing! I keep missing the different fruit seasons too! I guess I better get to the farmers market before everything is finished!

    Thanks for the shout out!

    Reply
  2. Erin @ The Spiffy Cookie says

    August 15, 2013 at 9:38 AM

    The summer flew by for me too! I haven’t enjoyed any fruit picking since strawberries in may. Total fail.

    Reply
  3. Susan says

    August 15, 2013 at 11:37 AM

    nom, nom nom! I love your turnovers and the cheesecake filling totally kicks it up a notch!

    Reply
  4. kelly @ kellybakes says

    August 15, 2013 at 12:06 PM

    What a perfect flaky triangle of summery deliciousness! I wish I had one of these for breakfast instead of the really boring cereal I ate! I know what you mean about summer escaping–I feel like I’ve barely had any time to myself this summer! Still, I’m glad I got to see you :)

    Reply
  5. Nancy @ gottagetbaked says

    August 15, 2013 at 1:02 PM

    I feel the exact same way as you, Carla. It’s been so busy this summer, I can’t believe it’s already mid-August. I need a vacation to enjoy what’s left! Great minds think alike, girl – I made blueberry cheesecake turnovers two nights ago. I wasn’t too happy with how mine turned out though – the filling was too liquidy and spilled out of the dough. Your peach pie turnovers look incredible!

    Reply
  6. Intrepid Crone says

    August 15, 2013 at 3:14 PM

    Oh. Oh. Oh. Peach turnovers!
    As to the time passing quickly – my mom once told me “Just wait. Someday you’ll actually be able to hear the time whizzing past.” She was right, as usual.

    Reply
  7. Stephanie @ Girl Versus Dough says

    August 16, 2013 at 9:02 AM

    I feel the same way about summer (and also no kids)! Where has it all gone? Good thing there are a few weeks left to enjoy things like these turnovers — YUM.

    Reply
  8. [email protected] says

    August 18, 2013 at 11:55 AM

    Carla,
    Most of the peaches we picked went into your peach pie filling, a few went onto pizzas and in smoothies, and now I see this. Lovely.

    I’ve had the most fluid summer I’ve had in years, and I am looking forward to the structure of school starting.

    Reply
  9. Anita at Hungry Couple says

    August 19, 2013 at 12:41 PM

    Drooling over this! Totally my kind of treat.

    Reply
  10. Liz says

    August 23, 2013 at 1:49 PM

    All nice recipes. Thank you so much.

    Reply
  11. Karen says

    July 27, 2020 at 1:16 PM

    I am lost on the whipping cream. Whipped or not?? Not clear when listing the ingredients.??

    Reply
    • Carla says

      July 27, 2020 at 2:12 PM

      Not whipped ahead of time. If you read the instructions, you’ll see you whip it during the recipe.

      Reply

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I’m Carla, a 30-some childfree woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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Copyright © 2007–2021 · Chocolate Moosey LLC
All Rights Reserved. All images are registered with the United States Copyright Office.
Please do not use images without permission. To republish a recipe, please link back to the post.
Privacy Policy