Peach and ginger turnovers
Time: 45 mins | Difficulty: 2/5 | Yield: 4 turnovers
Have a lot of ripe summer peaches, and don’t know what to do with them?? Stuff them in some puff pastry and make some breakfast turnovers!! These are so flaky and delicious, and come together really easily. You could add anything you want to complement the peaches—I also added little currant berries to the inside, which are optional but add a great splash of flavor if you have them. Also, they will probably explode in the oven, but don’t worry! Just embrace the explosions!!
Ingredients:
2 white peaches
About a half-inch nub of ginger
Champagne currants (optional)
An egg (for the egg wash)
1 puff pastry sheet
1/4 teaspoon of cornstarch
A pinch of sugar
Method:
Thaw the puff pastry and roll it out onto a sheet pan lined with baking parchment.
Chop the peaches into small chunks, and add to a bowl. Chop the ginger and add it to the peaches, along with the currants. Add the cornstarch and sugar and stir to combine.
Pre-heat oven to 400°.
Slice out four large circles from the puff pastry. Drop a heaping spoon of the fruit into the center of each pastry circle.
Whisk the egg, then brush it along the edges of the pastry circles. Fold them in half, pinch the edges together, then crimp them as best you can. Brush the turnovers with the rest of the egg.
Bake for 20-25 minutes, until golden brown and cooked through!