Peach filling is folded in flaky cream cheese pastry and drizzled with a lemon glaze.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Pastry
2 14 cups all-purpose flour
34 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
12 teaspoon ground ginger
Egg Wash
1 large Land O Lakes® Egg (white only)
Sugar, if desired
Glaze
34 cup powdered sugar
1 tablespoon lemon juice
14 teaspoon ground ginger
1 to 2 teaspoons water
STEP 1
Heat oven to 375°F. Lightly grease large baking sheet; set aside.
STEP 2
Combine all pastry ingredients in bowl; beat at low speed, scraping bowl often, until well mixed.
STEP 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.
STEP 4
Combine all filling ingredients in bowl; set aside.
STEP 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.
STEP 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.
STEP 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.
STEP 8
Combine powdered sugar; lemon juice, ginger and enough water for desired glazing consistency in bowl; drizzle over warm turnovers.
STEP 9
Serve warm or cooled. Store cooled turnovers in container with tight-fitting lid.
Pastry dough can be made up to 1 day ahead. Wrap in plastic food wrap; refrigerate. Let soften to room temperature before rolling.
