Glorious Georgia Peaches
Georgia peaches have finally made their way up north! Elated after spying a sign at my local produce stand, I bought a few pounds of my favorite summer fruit and dashed home to pull the puff pastry out of the freezer. With Bastille Day approaching, I had planned to make the chaussons aux pommes that I scoured each Parisian bakery for when we visited France a couple summers ago. Healthy lifestyle be damned…I craved those apple chunks baked inside buttery pastry rounds. But once I got those fragrant peaches into my kitchen, I knew I’d be transforming the perfectly ripe beauties into Peach Turnovers AKA Chaussons aux Pêches.
The Easiest Peach Turnovers
These are the simplest turnovers you can imagine. Defrosting puff pastry. Check. Chopping and simmering peach chunks. Check. Cut the pastry, fill and fold, egg wash, bake, eat. Check, check and more checks. The only tough part was my tendency to over stuff these as anything over about a tablespoon of filling will prevent you from sealing the edges. They’re still delectable, but a bit more rustic looking. I baked these peach turnovers up for dessert, but the hubby took one look and declared them breakfast food. Darned tasty breakfast food he declared. You’ll love these no matter when you eat them.
Bastille Day Celebration
Did you know Bastille Day is almost here? Well, my food blogger friends did, so we whipped up a few French favorites to honor this French National Day. If you’re inclined to celebrate, here are some terrific recipes for you to try for the July 14th holiday:
- Apple Tarte Tatin from Hungry Couple
- Chaussons aux Pêches from That Skinny Chick Can Bake
- Dark Chocolate Lavender Sables from gotta get baked
- Chocolate Cherry Brioche from The Girl In The Little Red Kitchen
- Gougères (Herbed Cheese Puffs) from Crumb
- Mendiant from Cravings of a Lunatic
- Lemon Raspberry Madeleines from Kelly Bakes
- Chocolate Orange Torte from What Smells So Good?
- Cherry Clafoutis from Pineapple and Coconut
- Meyer Lemon Fingerling Potato Salad from Magnolia Days
- 1 14-16 ounce package all butter, frozen puff pastry, defrosted
- 3 medium peaches, peeled and diced
- ½ cup sugar
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- ¼ cup cold water, divided
- 2 tablespoons cornstarch
- 1 egg, beaten, for glaze
- In a large saucepan, over medium heat, combine the fruit, sugar, cinnamon and one tablespoon of the water. Bring to a simmer, stir frequently and cook till fruit is tender. In a small bowl stir together the remaining 3 tablespoons of cold water and the cornstarch until well blended. Add to the fruit mixture and cook while constantly stirring until the mixture thickens. Add vanilla. Let cool to room temperature.
- Roll out puff pastry to a 15 x 15 inch square on lightly floured surface. Cut into nine 5 x 5 inch squares. Place a tablespoon of filling in the center of each square. Brush edges of each square with egg wash, then fold pastry over the filling, forming a triangle. Brush each turnover with egg wash, using spatula place egg washed turnovers on parchment lined baking sheet, then refrigerate for 15 minutes.
- Preheat oven to 400º.
- Remove turnovers from refrigerator and cut 3 slits into the top of each turnover. Bake for 15 minutes, then decrease oven temperature to 350º. Bake for 10-15 minutes more, till turnovers are golden.