Peach turnovers (Chausson aux pêches)

    Quick and easy to make, but also just as quick to eat! If these were made with apricots, they would be called 'abricotines' but I only had tinned peaches in my storecupboard the day I wanted to make them!

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    Serves: 4 

    • 1 large tin peach halves in syrup
    • 1 puff pastry sheet
    • 4 teaspoons peach or apricot jam
    • 1 egg
    • 1 teaspoon water

    Prep:15min  ›  Cook:20min  ›  Extra time:10min cooling  ›  Ready in:45min 

    1. Preheat the oven to 200 C / Gas 6. Line a baking tray with baking parchment or aluminium foil.
    2. Remove 8 peach halves from syrup and place on kitchen paper to drain.
    3. Unroll the puff pastry sheet, and roll lightly into a large square with a rolling pin. Cut into 4 equal squares, and place them on the lined baking tray.
    4. Spread 1 teaspoon of the peach or apricot jam diagonally along the centre of each pastry. Position 2 peach halves along the diagonal of each pastry square over the jam. Fold the opposite corners of the pastry over the fruit.
    5. Whisk the egg and water in a jug, and use a little of the egg mixture to seal the pastry over the fruit. Brush the egg mixture over each pastry using a pastry brush.
    6. Bake in the preheated oven until deeply golden, about 15 minutes. Let cool before eating.

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