Along with tomatoes, we came home from Alabama with some Chilton County Peaches. We lived in the Peach State for three years. Georgia has some fabulous peaches don't get me wrong. But nothing compares to the peaches that come out of Chilton County, Alabama. As I tend to be inspired by what I have on hand, I looked in my freezer to find a sheet of puff pastry and immediately my mind went to Peach Turnovers!
I am a huge Today Show fan, so if it's on and I am around, you will for sure catch me watching. Yesterday morning during one of the cooking segments and they showed some really awesome summer kitchen hacks, which I then took to my own kitchen!As much as I would love to say that I can peel a peach with a paring knife perfectly, I absolutely can't. I find myself losing so much of the flesh every time. If I am looking to enjoy on peach as a snack, I am probably not going to pull out this trick, but if I am making a peach recipe or anything that requires more than one peach, most definitely.
It is so simple and the results are absolutely unbelievable!
1) Bring a small pot of water to boil. Score your peaches around the pit. I follow that natural crease that is already in the peach.
2) Gently drop the peach into the boiling water one at a time for 30 seconds ONLY.
3) Have a bowl with ice water to blanch the peach immediately when it comes out of the boiling water.
4) The peach peel literally will pull back so easily. You won't even believe your eyes.
If you look closely you can see where I put a long score in the skin before putting it into the boiling water.
I mean that is as close to food porn as it comes. DO YOU SEE THAT CLEAN PEEL?! SIMPLY FREAKING AMAZING.
I am probably the last person that knows of this trick, but I am beyond pumped I do now!
My favorite thing about these peach turnovers is that they are not unbelievably sweet. When you have peaches as good and fresh as these, there is truly no reason to add a bunch of sugar. Let the peaches sing on their own and focus on that flavor.
- 1 sheet frozen puff pastry, thawed
- 1 cup fresh peaches, peeled and chopped
- 1 tablespoon agave nectar
- 1 teaspoon corn starch
- 1 egg, beaten
1. Preheat oven to 375. In a small bowl, combine the agave and cornstarch. Mix in peaches with cornstarch mixture until well combined.
2. On a lightly floured surface, roll out the puff pastry to create a square. Cut dough into 9 squares*.
3. In the middle of each puff pastry square, put 1 tablespoon of the peach mixture. Fold one corner of the dough to the other. Use a fork to press the edges to seal the pastry together. Place the pastries on a parchment paper lined cookie sheet.
4. Brush each pastry with the egg wash and sprinkle with sugar.
5. Bake in preheated oven for 15 minutes, or until golden brown. Remove from
*You can easily double this recipe and use both puff pastry sheets the box comes with if you're cooking for a crowd. I only had one sheet in my box so I didn't need that many turnovers!
Until next time,