Typically, ‘antiquing’ and any member of my family do not go in the same sentence… unless that sentence is, “Chloe would sooner wear a bikini to her math class than go antiquing with her sister on a Saturday afternoon.”
But somehow, without bribery, I got my sister to come with me. And we honestly had a blast!
There’s so much to look at in antique shops. The one near us has aisles upon aisles of stuff. Crystals, figurines, china sets, war memorabilia. But I was on the hunt for my two favorite props: spoons and milk bottles, both of which I found (yay!).
But there was some questionable stuff. Like, who really wants a cracked baby doll with a lazy eye? Or a Barbie with a shaved head? Or a jumbo-sized chipmunk with matted, curly fur and bug eyes? I mean, really, there is a niche for everyone. And I’m a little scared of what the chipmunk niche is.
Afterward, we had dinner and then stood staring at the bakery case of Whole Foods for about 10 minutes. I’m pretty sure the guys behind the counter thought we were mooching off the air conditioned bakery case’s blasts of cold air… which we were.
Overall, it was a good day. Sister days are the best days.
And then we came home and ate some more of these Peach Turnovers. My family isn’t a big family of peach lovers (in fact, only my brother really likes them) but I know everyone else on the interwebs enjoys peaches, and I had a can of peach pie filling in my cupboard that needed a new home. Thus, these Peach Turnovers were born, and man, are they easy and delicious!
It starts with puff pastry. Simply roll it out, cut it into squares, and divide your chopped peach pie filling among each square. Brush with a little egg wash around the corners, fold over into a triangle, and bake. Easy as 1-2-3, and oh so scrumptious. These little turnovers are just bursting with that juicy peach flavor. They just taste like summertime!
…and they taste even better after a day of antiquing. But I could be biased.
The Easiest Peach Turnovers
- 1 box puff pastry (2 sheets total) thawed
- 1 can peach pie filling
- 1 egg white beaten with 1 tsp water
- 2 cups powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone liners. Set aside.
- On a large, flat work surface, unroll the puff pastry sheet. Press any perforations together to seal. Cut into four equal square pieces and separate the pieces from one another. Set aside.
- Open the can of peach pie filling and chop the peaches into bite sized pieces. Spoon a heaping Tablespoonful of peach pie filling into the center of each puff pastry square. Brush the edges of the square with the egg white wash. Then, take one corner of the puff pastry and bring it to the diagonal corner, pinching the edges shut with your fingers. Brush the tops with the egg white wash. Repeat with remaining turnovers.
- Bake for approx. 20-25 minutes or until the tops are light brown. While the turnovers cool, prepare the glaze in a medium bowl by whisking together all of the glaze ingredients until thick but pourable. Drizzle onto the warm turnovers. Serve turnovers warm or at room temperature.