Rustic Peach and Guava Turnovers

Peach season (or any fruit you want) is always an excuse to inject flavour and bring out the inherent subtle tastes. In this case, the whiskey will deepen the natural flavour of the peaches, as will the cinnamon, nutmeg and lemon. The guava jam adds to the sweetness (because, well, peaches are not THAT sweet, but that's okay!). They also give the turnovers a tropical flavour profile, and guavas have a unique taste and floral undertones as peaches do.

Like most recipes on this blog, you can tweak this one to your liking, but the result will be something quick and tasty.

Yield: 12-14

Author: Dontmissmyplate

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Rustic Peach and Guava Turnovers

Summer isn't summer if you don't bake a little something with some peachy love in the US. This recipe is a quick solution for an AM treat if you have some leftover dough sheets (or puff pastry). Add a little bit of guava and bourbon, and you have a delightful bite for a great morning pick-me-up to go with your coffee or tea. Better yet, toss them into your brunch feast lineup. Turnovers are just pastry pockets of sweet or savoury filling; you can spoon in whatever you like.

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

• 4 fresh peaches
• 2 tablespoons guava jam
• 1/4 cup bourbon or whiskey
• 1 1/2 tablespoons cinnamon sugar
• 1 teaspoon nutmeg
• 2 tablespoons lemon juice
• 1 teaspoon vanilla paste
• 2 pastry dough sheets
• 1/2 teaspoon sea salt
• 1/2 teaspoon table salt
• Fresh cream
• 2 tablespoons +
• 2 tablespoons butter + 1 tablespoon heavy cream OR 1 beaten egg (for wash)
• Whipped cream (optional)
• Turbinado sugar (optional)
• Icing sugar (optional)

Instructions

1. Wash, pit, and dice the peaches, place in a large bowl. Transfer to a large pot, add 2 tablespoons butter, cinnamon sugar, nutmeg, salt, vanilla, jam, and whiskey. Cook down until all the ingredients are melted and combined and the sauce thickens., simmer for about 10-12 minutes on medium low heat, stirring frequently.
2. Prep your pastry sheets (one at a time, keep them in the fridge until ready to use). Cut into the shapes you wish to form the turnovers. You can cut rectangles then fold the opposing corners to create a loose triangular shape.
3. Fill with 1 teaspoon of filling (or more if you roll out the dough or cut into larger pieces). Seal the edges with a fork, then pierce the centre lightly to create an outlet for the hot air while the pastries bake.
4. Brush the pastries with a mix of 2 tablespoons butter and the heavy cream or beaten egg. Sprinkle a pinch of sugar over each of the pastries.
5. Bake at 375F for 12 minutes (follow the instructions on the packaging) - cook each sheet with filling one at a time.
6. Broil for 1-2 minutes until light golden brown colour forms, cool for 5 minutes, then serve warm (optional: with whipped cream).

Nutrition Facts

Calories

99

Fat (grams)

2.2

Carbs (grams)

15.9

Protein (grams)

1.2

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