Peach Turnovers with Lemon Ginger Glaze
Buttery cream cheese pastry turnovers filled with spiced peach pie filling and finished with a bright lemon-ginger glaze. The flaky, hand-crimped pastry contrasts with soft, cinnamon-warmed peaches and a tangy-sweet glaze. Serve warm as a dessert, coffee companion, or portable treat. This version combines a tender dough with canned filling for weeknight ease while the homemade glaze adds fresh brightness.
Ingredients
- 2 ¼ cups all-purpose flourwhole wheat pastry flour7/8 cup per 1 cup all-purposewhole grain
dough will be slightly denser
- ¾ cup butter, softened
- 1 8-ounce package cream cheese, softened
- 1 21-ounce can peach pie fillingcherry or apple pie filling1:1fruit-based
substitute canned filling of same weight
- 1 tablespoon brown sugar, firmly packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground gingerfresh ginger1 teaspoon ground = 1 tablespoon grated, squeezedfresh spice
more aromatic and bright
Full guide → - 1 large egg white2 tablespoons water or plant milk1:1 volumeveganeggs-freeadds dairy
reduces browning; brush twice
Full guide → - sugar, for topping(optional)
- ¾ cup powdered sugar
- 1 tablespoon lemon juice
- ¼ teaspoon ground gingerfresh ginger1 teaspoon ground = 1 tablespoon grated, squeezedfresh spice
more aromatic and bright
Full guide → - 1 teaspoons water
Instructions
- 1
Heat oven to 375°F and grease a baking sheet.
- 2
Beat flour, softened butter, and softened cream cheese on low speed until well mixed.
- 3
Divide dough in half, shape into balls, flatten to 1/2-inch rectangles, wrap, and refrigerate 15 minutes.
- 4
Mix peach pie filling, brown sugar, cinnamon, and ginger in a bowl.
- 5
Roll out half the dough into a 12x8-inch rectangle, cut into 6 (4-inch) squares, then press or roll each to 5 inches.
- 6
Repeat with remaining dough.
- 7
Whisk egg white until foamy, brush inside edges of each pastry square, spoon filling in center.
- 8
Fold two opposite points together to form a triangle and pinch edges to seal.
- 9
Crimp edges with a fork and transfer to the prepared baking sheet.
- 10
Brush tops with remaining egg white, sprinkle with sugar if desired, and prick in 3 places with a fork.
- 11
Bake 20-23 minutes until light golden brown and cool on wire racks for 10 minutes.
- 12
Whisk powdered sugar, lemon juice, ginger, and enough water for desired consistency, then drizzle over warm turnovers.
Tips
Keep pastry dough cool and work quickly to maintain flakiness; use cold ingredients and chill dough before rolling.
Press a ruler or straight edge gently against dough sides while rolling to keep rectangle straight and even.
Seal turnovers thoroughly by pinching edges firmly after folding; a tight seal prevents filling from leaking during baking.
Good to Know
Cool turnovers completely, then store in an airtight container at room temperature for up to 2 days. Wrap individually in plastic wrap before storing to prevent drying.
Assemble turnovers up to 8 hours ahead; cover and refrigerate. Bake from cold, adding 2-3 minutes to baking time. Baked turnovers freeze well for up to 1 month.
Serve warm or at room temperature with coffee, tea, or milk. Glaze while still warm for better adhesion and flavor.
Common Mistakes
Use warm or melted butter to avoid overworking dough and to maintain flakiness
Refrigerate dough after shaping to prevent shrinking during baking
Avoid overfilling each turnover as filling will leak from seams during baking
Substitutions
Dairy-Free Swaps
Vegan Options
reduces browning; brush twice
Full guide →General Alternatives
substitute canned filling of same weight
more aromatic and bright
Full guide →dough will be slightly denser
Full guide →FAQ
Can I make these with fresh peaches instead of canned?
Yes. Peel and dice about 2 pounds fresh peaches, toss with 3 tablespoons sugar, let sit 30 minutes to release juice, then drain excess liquid. Mix with remaining filling ingredients. The filling will be wetter, so spoon carefully.
What if my pastry dough is too sticky to roll out?
Dust the work surface and dough generously with flour. If dough warms up and becomes sticky, refrigerate it for 10-15 minutes before continuing. Work quickly and chill dough between rolling out halves.
How long can I keep baked turnovers?
Store cooled turnovers in an airtight container at room temperature for 2 days. Refrigerate for up to 4 days or freeze for up to 1 month. Reheat in a 300°F oven for 8-10 minutes.