Puff Pastry Peach Turnovers are flaky, warm pastries filled with peach pie filling and cheesecake. Small batch recipe makes 4 turnovers.

Puff Pastry Peach Turnovers cut in half on a green plate

I swear no matter how much I prepare, summer always escapes me.

I had to squeeze in strawberry picking in June, completely missed cherry season, and have only been to my favorite farmer’s market only once all summer.

It doesn’t help I had a family emergency in July and spent a good bit of time at the hospital while also trying to keep everything afloat.

I still have yet to go on my annual beach trip to Erie, and now I need to desperately squeeze in some peaches before August is completely gone.

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? These warm, flaky Puff Pastry Peach Turnovers.

Not only are these peach turnovers filled with homemade peach pie filling, there’s also a cream cheese filling to mimic cheesecake (the opposite of my cheesecake stuffed peaches).

As mentioned with my apple turnovers, I love puff pastry more than pie crust.

Although peach turnovers with puff pastry are considered dessert, I like to consider them as breakfast and pair them with my coffee.

After all, peach turnovers have a serving of fruit and dairy, right?

Whole Peach Turnover on green plate

Ingredients For Puff Pastry Peach Turnovers

To make peach turnovers with puff pastry, gather the following ingredients:

  • Puff pastry: Puff pastry can be found in the frozen section near frozen pie crust (not to be confused with phyllo).
  • Peach pie filling: I always opt for homemade filling, but you can also use canned. Check out my step by step photos on How To Peel Peaches.
  • Cream cheese: Use full-fat block of cream cheese. Substituting may result in a watery filling.
  • Sugar: Sweetens your cream cheese turnovers
  • Vanilla: Rounds out the cheesecake filling
  • Egg: Brushing your turnovers with an egg wash before baking helps make them golden brown. It also ensures the cinnamon sugar sticks to the outside.
  • Cinnamon sugar: Homemade turnovers always taste better with cinnamon and sugar.
  • Vanilla glaze: Trust me – you don’t want to skip out on this touch of sweetness!

Not in the mood for peach? You can also use cherry pie filling, blueberry pie filling, or apple pie filling.

Can you use canned peach pie filling for peach pie turnovers?

Yes, you can easily use canned pie filling instead of homemade.

Close up of peach turnover cut in half

How To Make Peach Turnovers

To make homemade peach turnovers:

  1. Make your cream cheese filling then let it sit while you prep the dough.
  2. Roll out your puff pastry on a lightly floured surface into a 12×12 square then cut into 4 equal squares.
  3. Brush the edge of one square with some of the egg wash. Add pie filling and cheesecake to the middle.
  4. Take one corner and fold it diagonally to the other corner, forming a triangle. Press the edges together to seal then place on a cookie sheet lined with parchment paper. Repeat with the remaining squares.
  5. Cut 3 slits into each turnover to allow steam to escape. Brush with the beaten egg for an egg wash then sprinkle with cinnamon sugar.
  6. Bake at 400F for 18-20 minutes or until puffed and golden brown.
  7. Make the glaze then drizzle on top once the pastries are cool.

Don’t have peach pie filling? You can also use peach jam without pectin or peach curd.

Close up of peach turnovers on plate

How To Store Homemade Peach Turnovers

Due to the nature of the dough, puff pastry peach turnovers are best eaten the same day. However, you can refrigerate extras in an airtight container for up to 2 days.

Can you freeze peach turnovers?

Not going to eat all of your small batch turnovers at once? Great news – you can freeze them!

There are three ways you can freeze puff pastry turnovers:

  1. Assemble your turnovers but before brushing with an egg wash.
  2. After fully baking but before adding the glaze.
  3. After glazing the turnovers (although the glaze may become a bit sticky after thawing from the excess moisture).

Whichever one you choose, the method is the same. Place your turnovers on a tray or plate in a single layer.

Freeze for about 1 hour or until firm. This ensures they won’t stick to each other.

Transfer to a freezer-safe plastic bag then freeze for up to 2 months.

When ready to serve, thaw them in the fridge overnight.

Peach Turnovers cut in half on plate

More Puff Pastry Recipes

Since you’ll likely have an extra sheet of puff pastry leftover, here are more recipes using puff pastry including:

Close up of peach turnovers on plate

Puff Pastry Peach Turnovers

Yield: 4 turnovers
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 20 minutes

Puff Pastry Peach Turnovers are flaky, warm pastries filled with peach pie filling and cheesecake.


  • 4 ounces (1/2 block or 4 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 sheet puff pastry, thawed according to package directions
  • 1/2 cup peach pie filling (homemade or store bought)
  • 1 large egg, room temperature and lightly beaten with a fork
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon ground cinnamon


  • 1/2 cup powdered sugar, sifted
  • 2 teaspoons whole milk, room temperature
  • 1/4 teaspoon vanilla extract


  1. Preheat oven to 400F. Line a cookie sheet with parchment paper.
  2. In a large mixing bowl (with paddle attachment if using stand mixer), beat together the cream cheese, sugar, and vanilla until smooth and creamy, about 2-3 minutes. Set aside while you roll out the dough.
  3. On a lightly floured surface, roll the puff pastry into a 12x12 square. Cut the dough into four equal squares.
  4. Take one square and brush the edges with some of the beaten egg. Spread about 1/4 of the cheesecake filling in the middle then top with 2 tablespoons filling, being careful not to get too close to the edge.
  5. Take one of the corners and fold it diagonally to the other corner, forming a triangle. Press the edges together to seal. Place on the cookie sheet. Repeat with the remaining squares.
  6. Cut 3 slits into each turnover then brush with the beaten egg. Discard any leftover egg.
  7. In a small bowl, stir together the cinnamon and sugar then sprinkle on top of the turnovers.
  8. Bake for 18-20 minutes or until golden brown and puffed. Let cool completely.
  9. Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla. If it's too thick, add a touch more milk. If it's too thin, add a little more sugar. Drizzle over cooled turnovers. Let glaze harden before serving.

    Turnovers are best eaten the same day. Refrigerate leftovers in an airtight container for up to 2 days.


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First published August 15, 2013