Homemade puff pastry in an hour? It can be done! These quick peach turnovers with homemade puff pastry are flaky, delicious, and perfect for summer.
Watch our step by step video!
If you’ve been here for more than a minute you know how much I love pastry. Pies, croissants, turnovers—-they are my favorite dessert, bar none. That being said, I was thrilled to stumble across a puff pastry recipe from the Food Network a few years ago that only takes an hour to make. 1 HOUR.
The puff pastry dough that my friend from Sweeden taught me how to make ten years ago takes about 4 hours to make. Honestly, I like this recipe just as much! There might not be AS many layers, but the layers are ridiculously flaky and buttery.
I made a peach filling out of fresh peaches that we picked last week, sprinkled with brown sugar, corn starch, cinnamon and lemon juice. So fresh and delicious.
How To Make Quick Puff Pastry
There are 3 things to remember when making puff pastry:
1: Use COLD BUTTER
2: Don’t over-work the dough
3: Refrigerate Dough
If you have a food processor, follow the instructions in this post. If not, scroll to see how I make mine by hand.
We’re going to start out with 2 sticks of COLD BUTTER. Chop it into tiny pieces and place it back into the refrigerator.
Grab a half stick of COLD butter (4 Tbsp.) and chop it into tiny pieces. Add it to 2 cups of flour in a mixing bowl, and use a pastry cutter to blend until it resembles coarse sand.
Remember the 2 sticks of butter that you chopped and refrigerated? Pull that out and toss with the flour mixture. Don’t cut it in with the pastry cutter. Just coat with flour.
Mix 1/2 c. cold water and 1 teaspoon of salt together and pour into bowl. Blend until all water has been absorbed and a rough dough has formed. I use my pastry cutter to do this. Gently mix and press. It doesn’t have to look like a ball of dough, just make sure there isn’t a lot of dry flour on the bottom of the bowl.
Roll dough out between two pieces of plastic wrap. It doesn’t need to be perfect, you are just pressing all of those butter cubes into the dough. It might still be a little crumbly along the edges. That’s fine.
Remove the plastic wrap and use your hands to shape dough into a ball on a floured surface. Flour your hands to avoid the butter sticking to it.
Roll out dough to a 6″x18″ rectangle (see image above). Cover the rolling pin in flour to prevent any butter from sticking to it. Fold dough into thirds like you would a business letter. It should now resemble a 6″x6″ square—or close to it.
See? Mine isn’t a perfect square, but it is folded into thirds.
Wrap with plastic wrap and refrigerate for 1 hour. You can make the filling while the dough chills. Peel and chop 2 c. of fresh peaches. Toss with brown sugar, cinnamon, corn starch and lemon juice.
When the dough has had time to chill, place on a floured surface and pound with a rolling pin to make it a bit softer. Watch my video to see how I do this. Then roll out to a long rectangle, 1/4″ thick. My rectangle was about 11″x22″ and I trimmed it down with a pizze slicer to 10″x20″.
Slice the dough into 5″ squares. Pour a small amount of filling onto each square.
Dip your finger in water and run it along the edges. Fold the turnover on a diagonal and press down with your fingers to seal. Then press down along the edges with a fork.
Use a sharp knife to make a few slits on the top for venting. Place turnovers on an ungreased baking sheet or a baking sheet lined with parchment paper.
Brush turnovers with an egg wash and sprinkle with coarse sugar. I use clear sugar sprinkles.
When baked for 22-24 minutes they puff up and turn golden. The filling stays HOT for quite awhile. Let them rest a bit before serving. So yummy! This recipe makes 8 (5″) turnovers.
Quick Peach Turnovers With 1 Hour Puff Pastry
Quick Peach Turnovers Recipe
- 1 1/4 cups cold butter 2 1/2 sticks
- 2 cups flour
- 1/2 cup cold water
- 1 teaspoon salt
- 2 cups fresh peaches peeled and diced
- 1 Tbsp. brown sugar
- 1/2 teaspoon cinnamon
- 2 teaspoons corn starch
- 1 Tbsp. lemon juice
- 1 egg
- 1 Tbsp. water
- coarse sugar
- Cut 2 sticks of butter into small pieces. Place on plate and refrigerate.
- Cut the other 1/2 stick of butter into small pieces. Add to mixing bowl with 2 cups of flour and use a pastry cutter or two butter knives to blend. Should resemble coarse crumbs/sand.
- Add refrigerated butter cubes to flour mixture. Toss to coat with flour. DO NOT cut in with pastry cutter.
- Mix cold water and salt together. Add to bowl. Mix until water has been absorbed and a rough dough forms. Use hands or pastry cutter to mix dough. Dough won't look completely formed and there will be butter chunks, and that's okay.
- Dump dough onto a piece of plastic wrap. Place a second piece of plastic wrap on top and press with hands to flatten. Roll with a rolling pin until butter has flattened and dough is flat across the top.
- Remove plastic wrap and place dough onto floured surface. Flour hands to prevent dough from sticking and form dough into a ball. Flatten slightly with hands into a disc shape.
- Cover rolling pin with flour to prevent butter from sticking and roll dough into a 6" x 18" rectangle. Fold dough into thirds, like a business letter.
- Wrap dough in plastic wrap and refrigerate for 1 hour.
- Combine peaches, brown sugar, cinnamon, corn starch and lemon juice in small bowl. Set aside.
- When dough has refrigerated for 1 hour, preheat oven to 400 degrees.
- Flatten dough on floured surface by pounding with rolling pin a few times. Roll out until dough is 1/4" thick. Trim edges of dough to a 10" x 20" rectangle. Cut into 8 (5 inch) squares.
- Using a slotted spoon, add a small amount of peach filling to the center of each pastry square. Dip finger in water and run along the edges of the pastry.
- Fold pastry in half (diagonally). Press down with fingers. Press fork around the edge of each pastry to seal. Place turnovers onto ungreased baking sheet or baking sheet lined with parchment paper.
- Mix egg with 1 Tbsp. water to create an egg wash. Brush over turnovers and sprinkle with sugar (I use coarse sugar sprinkles).
- Bake for 22-24 minutes, or until golden brown.