Peach turnovers (Chausson aux pêches)

    45 min

    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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