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Chaussons aux Pêches | Peach turnovers for Bastille Day

Chaussons aux Pêches or Peach Turnovers

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Chaussons aux Pêches or Peach Turnovers are a French hand pie made easy with puff pastry and a simple homemade peach filling.

Chaussons aux Pêches - Peach turnovers for Bastille Day

Chaussons aux Pêches or Peach Turnovers

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.

Chaussons aux Pêches - Peach turnovers for Bastille Day

Easy 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 overstuff 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.

Chaussons aux Pêches - Peach turnovers for Bastille Day


Bastille Day Celebration

Bastille Day
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:

  1. Apple Tarte Tatin from Hungry Couple
  2. Chaussons aux Pêches from That Skinny Chick Can Bake
  3. Dark Chocolate Lavender Sables from gotta get baked
  4. Chocolate Cherry Brioche from The Girl In The Little Red Kitchen
  5. Gougères (French Cheese Puffs) from Crumb
  6. Mendiant from Cravings of a Lunatic
  7. Lemon Raspberry Madeleines from Kelly Bakes
  8. Chocolate Orange Torte from What Smells So Good?
  9. Cherry Clafoutis from Pineapple and Coconut
  10. Meyer Lemon Fingerling Potato Salad from Magnolia Days
Chaussons aux Pêches or Peach Turnovers

Chaussons aux Pêches or Peach Turnovers

Peach hand pies made with puff pastry and homemade peach filling

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 9


  • 14 ounces frozen puff pastry, defrosted
  • 3 medium peaches, peeled and diced
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 cup cold water, divided
  • 2 tablespoons cornstarch
  • 1 egg, beaten, for glaze


  1. 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.
  2. 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.
  3. Preheat oven to 400º.
  4. 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.


Filling adapted from Sweet Sensations blog

If you have some extra filling, use it as an ice cream topping or mix with yogurt for a delicious breakfast or snack.

Nutrition Information:



Serving Size:

1 Turnover

Amount Per Serving: Calories: 337Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 21mgSodium: 121mgCarbohydrates: 41gFiber: 2gSugar: 19gProtein: 4g


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40 comments on “Chaussons aux Pêches or Peach Turnovers”

  1. Oh yes! Love me some Georgia peaches and I can’t wait to use them for this tasty treat.

  2. I see this as serving as is for breakfast and with a big scoop of ice cream for dessert! Perfection!

  3. Beautiful, Liz. Sweet fruit wrapped in pastry is definitely not something I can resist!

  4. Beautiful Lizzy ! I love peaches:)

  5. These could not be anymore beautiful! I’m sure they are lusciously delicious as well. The white peaches we have been getting, have been out of this world. Would love to have one of these with my coffee right now.

  6. Liz, these look phenomenal! I love that you used peaches. I can’t wait until I get fresh, homegrown Okanagan peaches here in BC. I’ll eat a bushel and then use another for these peach turnovers. I can’t wait to go to Paris – I’m going to eat a pain au chocolate every single day. Of course I’m going to eat everything my greedy hands can get a hold of but the pain au chocolate is a must.

  7. I can’t WAIT for our local peaches to be ready so I can make this!! Love peach anything!

  8. A gorgeous way to use those peaches. They look absolutely luscious!

  9. What perfect little bites of summer! I’d love to make these 🙂

  10. Totally lovely, Liz.

  11. OMG these look gorgeous! Beautiful work!

  12. Yea, I could snarf down a few of these without even blinking! They look great Liz, and lucky you, you’re much further north/west than me and I still haven’t seen Georgia peaches-enjoy:@)

  13. I was just commenting on another American blog saying how much I’m missing stone fruits, particularly peaches. It will be a while before we see them in the stores. Usually they make an appearance just before Christmas. I love the look of your turnovers and I love how you say they’re quick, easy and painless to make – those sorts of recipes are always handy! xx

  14. Awesome! Georgia peaches sound delicious!!

  15. they look so flaky and delicious!

  16. These look perfect Liz and I am so happy that you made them. Breakfast food, for sure!!!

  17. I love peaches too. I purchased my first peaches this past weekend and they were so yummy. I wish I would have saved some so I could make these turnovers. These look amazing and sound like they are quite simple to make. Thanks for sharing.

  18. Rustic-looking or not, these turnovers are simply gorgeous, Liz! I can’t wait for Ontario peach season to get going… just a few more weeks to go, and then I’ll totally be baking up a batch of these lovelies of my own. 🙂

  19. I love this time of year with all the fresh fruits available! These turnovers look scrumptious! Nice collection of recipes!

  20. These look sensational! I can’t wait for peach season to arrive here soon too so that I can whip up a batch of these turnovers 🙂 They would definitely make a perfect summer breakfast!

  21. Scrumptious! Flaky crisp turnovers with juicy soft filling…divine!

  22. Wow those must be so delicious Liz! Peaches are ripe and flavorful now, so this is ideal! Thank you for sharing, and congrats for another excellent work!

  23. Ah..peaches are one of my favorite fruits.. so full of flavor.. in combination with puff pastry couldn’t be more irresistible to me .. Your turnovers are totally amazing.

  24. Magnifique, Liz! J’adore votre chaussons au peches…The golden pastry puff crust and those gorgeous Georgia peaches must indeed be heavenly….Lucky Berg family =)

  25. Fantastic dessert, I can take it the beach! Thanks, Liz!

    ela h.

  26. Yum! Those look like they could be good for breakfast, as well. I like to pretend things like that are healthy because of the fruit. haha.

  27. I love that you made these with peaches. I look forward to summer for the stone fruits. I have a pile of white peaches on my counter right now. SO GOOD!!!

  28. What flaky and delicious pastries 😀

    Choc Chip Uru

  29. What gorgeous turnovers, they look like flaky perfection! Part of my family is currently in France and will be there for Bastille Day – oh to be so lucky! 😉

  30. Fruit inside anything can negate the unhealthy powers of that treat. Butter? No problem–just add a bunch of awesome peaches! Unhealthiness negated. Or at least that’s how all food should work because these turnovers look awesome…

  31. Aren’t those French pastries enough to drive you mad? The smell of them as you walk down any street in France is amazing it’s enough to send your dentist running for cover! These look sublime I love turnovers so simple and yet can be elegant and filled with anything! Peaches are a great idea.

  32. Oh my gosh, I’ll be right over. Peach is a personal favourite of mine. You’re bringing some to F&W right??

  33. These look absolutely wonderful. Sadly, we don’t get good peaches here, but I will try these with frozen peaches, or when I go back to the mainland in August during peach season.

    I do have some technical questions. I take it the vanilla is added to the peach mixture after it has cooled a bit? Also, I’m always confused by using puff pastry. If I remember, it comes with several layers of pastry. Are you working with one layer only? Or do you stack a certain number of layers together? The whole stack? Also if you are rolling it to 15″ x 15″ and cutting 9.5″ x 5″, then you have a small section of the dough left over?

    These look so wonderful, I can’t wait to make them, and I might make some apple ones since DH is an apple person …. I might just make them all peach so I can claim them all for me too…. LOL


    • Hi, Linda,

      I’ll have to double check my instructions to make sure they’re clear. Yes, that’s when the vanilla is added…I probably didn’t even wait for the peaches to cool. Puff pastry comes in one sheet…like a thicker pie crust. You will cut it into nine 5 x 5 inch squares, so there will just be a few trimmings left over. I think you were thinking of filo (phyllo) dough…that comes in many thin sheets 🙂 Apple would be wonderful, too! Hope you enjoy! Just seal them up well!

  34. My grandmother used to make these for us when we were kids. She said she got the recipe from her mother and her mother before her. “All the way back to France,” she’d say. I didn’t care. I just loved them. Yours are more beautiful than hers. 🙂

  35. Ooooh yummy! I’ve been baking with peaches too, Liz… aren’t they scrummy?

  36. Peaches in the summer are my all-time favorite! I think I will need to make these just for the extra filling so I can put it on pancakes and ice cream and everything in between!

  37. Eeek! That’s it. I’m making these and I cannot wait! 😀

    Peaches are perhaps my favorite summer fruit (well, second to watermelon ;)). And I have never baked with puff pastry before! Yum!


  38. What a gorgeous and tasty dessert! Just love fresh peaches.

  39. These are gorgeous! Looks like I need to pick up some peaches this weekend 🙂

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