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.
Peach Pie Filling (can make ahead of time)
Cheesecake Filling (can make ahead of time)
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