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.

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 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

Preheat oven to 400F. Line a cookie sheet with parchment paper.
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.
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.
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.
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.

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

From me:

From others:

This Small Lemon Cake recipe is a 6 inch lemon cake for two from scratch then decorated with homemade lemon buttercream frosting. Yesterday I brought you my lemon buttercream frosting. Today ...

Need the best lemon frosting recipe for your small cake? This small batch Lemon Buttercream Frosting makes enough to frost a small cake or 6 cupcakes. Spring is finally in the air in ...

This Baked Fish And Chips recipe without beer is panko crusted cod and potato wedges made healthier by baking everything together as a sheet pan meal. Serve as a dinner for two for a fish fry at home ...

Looking to bake cheesecake for two? This 4 Inch Chocolate Cheesecake recipe makes two mini chocolate cheesecakes in springform pans. Garnish with chocolate ganache and cherry pie filling. Last ...

Looking to bake cheesecake for two? This 4 Inch Cheesecake recipe makes two mini cheesecakes in springform pans. Garnish with cherry pie filling, strawberry sauce, and more! With Valentine's ...

Love lasagna but hate leftovers? Lasagna For Two baked in a loaf pan is a small baked pasta dish that makes only 4 slices. Made with a beef and ricotta cheese filling. Back in 2015, I posted my ...

Small Batch Red Velvet Cupcakes with cream cheese frosting are moist and delicious homemade cupcakes from scratch without a cake mix. Recipe makes 6 cupcakes. I’m backkkkk! Did you miss ...

This small 6 Inch Gingerbread Cake recipe made from scratch without cake mix is a moist and fluffy cake that tastes like Christmas in every bite. Despite being under a stay at home advisory in ...

Dessert for two ideas for easy Mini Cheesecake Recipes made in a muffin pan. Small batch recipes make 6 mini cheesecakes. Once upon a time I used to be known as the Cheesecake Queen among my ...