Peach Turnovers with Lemon Ginger Glaze

Peach Turnovers with Lemon Ginger Glaze
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Peach filling is folded in flaky cream cheese pastry and drizzled with a lemon glaze.
45 min
Prep Time
1:05
Total Time
12 turnovers

Ingredients

Pastry

2 1/4 cups
all-purpose flour
3/4 cup
Land O Lakes® Butter, softened
1 (8-ounce) package
cream cheese, softened

Filling

1 (21-ounce) can
peach pie filling*
1 tablespoon
firmly packed brown sugar
1 teaspoon
ground cinnamon
1/2 teaspoon
ground ginger

Egg Wash

1
large Land O Lakes® Egg (white only)
Sugar, if desired

Glaze

3/4 cup
powdered sugar
1 tablespoon
lemon juice
1/4 teaspoon
ground ginger
1 to 2 teaspoons
water
 
*Substitute apple pie filling.

Directions

  1. Heat oven to 375°F. Lightly grease large baking sheet; set aside.
  2. Combine all pastry ingredients in bowl; beat at low speed, scraping bowl often, until well mixed.
  3. Divide dough in half; shape each half into a ball. Flatten each into 1/2-inch thick rectangle. Wrap each in plastic food wrap; refrigerate 15 minutes.
  4. Combine all filling ingredients in bowl; set aside.
  5. Roll out half of dough on lightly floured surface into 12x8-inch rectangle. (Use a ruler or straight edge to gently push in sides to keep straight.) Cut into 6 (4-inch) squares. Repeat with remaining dough. Press or roll out each to 5-inch square. Spoon filling evenly over center or each square.
  6. Whisk egg white in bowl until foamy. Lightly brush inside edges of pastry square with beaten egg white. Bring two opposite points together to form triangle; pinch edges to seal. Crimp edges with fork. Place onto prepared baking sheets.
  7. Brush top of turnovers with remaining egg white; sprinkle with sugar, if desired. Carefully prick in 3 places with fork. Bake 20-23 minutes or until light golden brown. Remove to wire cooling racks. Cool 10 minutes.
  8. Combine powdered sugar; lemon juice, ginger and enough water for desired glazing consistency in bowl; drizzle over warm turnovers.
  9. Serve warm or cooled. Store cooled turnovers in container with tight-fitting lid.

Recipe Tips

Pastry dough can be made up to 1 day ahead. Wrap in plastic food wrap; refrigerate. Let soften to room temperature before rolling.

Nutrition Facts (1 turnover)

Calories
360
Cholesterol
50mg
Carbohydrates
44g
Protein
4g
Fat
18g
Sodium
180mg
Dietary Fiber
1g

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