Chef Paulette's Peach Turnovers w Vanilla Icing - WSMV Channel 4

Chef Paulette's Peach Turnovers w Vanilla Icing

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Peach Turnovers w Vanilla Icing

1 package puff pastry (2 sheets), defrosted
2-3 medium peaches, peeled, and cut into 1/2-inch pieces
1/3 cup sugar
1 egg, lightly beaten, add a teaspoon of water (egg wash)

Preheat oven to 400 degrees F.
In a medium mixing bowl stir together the fruit and sugar.
Roll out one of the dough sheets onto a lightly floured work surface until a little thinner. Cut into 3-inch squares. Place a teaspoon of fruit mixture in the center of each square, brush the edges of the dough with a little egg wash, and fold over into a triangle. Press edges together with fork tines. Brush each lightly with egg, make a small slit in the top. Sprinkle sugar on top. Place on a parchment-lined sheet pan. Repeat with the other sheet of dough. Re-roll leftover dough to make more. Bake turnovers in 400 degree oven for 20 minutes or until golden. Let cool. Drizzle lightly with icing in a zigzag pattern. 

Icing: In a medium mixing bowl, smash flat 1 tablespoon room-temperature butter. Add 1 cup powdered sugar and mix to incorporate butter. Add a few tablespoons of very hot water, a little at a time, stirring vigorously until an icing forms. Stir in a drop of vanilla extract. Add more water to make as thin or thick as you like. Should be thin for drizzling.

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