Baked Peach Turnovers Printable Recipe

A Southern classic.

Baked Peach Turnovers

Baked Peach Turnovers
Baked Peach Turnovers
  • 2 cups all-purpose flour spoon and sweep method*
  • 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 2/3 cup homogenized milk
  • 3 cups peaches frozen, thawed and drained
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 teaspoon nutmeg
  • 6 tablespoons butter
  • 1 egg
  • Imperial Sugar Confectioners Powdered Sugar
  1. Measure flour, sugar, baking powder and salt into mixing bowl.
  2. Cut in shortening until particles are fine.
  3. Add milk, stirring until dough clings together into a ball. Knead lightly on floured surface a few times.
  4. Divide into 6 or 8 equal pieces and roll each into a circle.
  5. Mix drained peaches, sugar, nutmeg, butter and, if necessary, 1 - 2 tablespoons flour to make filling. Place filling in center of each circle of pastry; fold to make half-moon shaped pies. Crimp edges of pastry with fork to seal. Brush each pie with a mixture of egg beaten with one tablespoon water to help pastries brown nicely.
  6. Place on baking sheet in 450°F oven and bake for 12-15 minutes or until golden brown. Using juice from peaches, add enough sifted powdered sugar and a dash of nutmeg to make a glaze. Brush glaze on pastries while still warm.

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