What do you serve for dessert when you’re short on time? Ginger peach turnovers! They couldn’t be easier to put together and they’re just SO GOOD!
A few big blog-related things happened here at IBK over the past week.
BOB’S RED MILL and BAKE FROM SCRATCH! I literally dropped my phone when I saw they’d tagged me in posts. I bake with Bob’s Red Mill flour and eat their oatmeal. I read every issue of Bake from Scratch cover to cover. Bob’s Red Mill is an Oregon-based company and I’m an Oregon native. . .I’m a baker and Bake from Scratch always has the most drool-worthy recipes.
I don’t think I’d be more thrilled if I met Julia Child!
Second, I got my very first blogging-related injury. (It was a small but very sting-y cut from the cutting thing on saran wrap.) I’m not counting burns as injuries because I’m a klutz and burn myself on the reg. Sometimes when I’m not even near something hot. Don’t ask how this happens. I’m just really talented.
Third, I had my first blogging-related dream. Or nightmare, rather. I don’t want to bore you with the details but the dream entailed me posting a pic on Instagram and only getting 17 likes, then most of those likes disappearing and I was like is this really such a bad picture? WHY DON’T PEOPLE LIKE ME ANYMORE?!?!
And then I woke up. This has had lasting effects, though; since that dream I’ve been getting a little angsty when I’m on insta and about to hit “share.”
I attribute the nightmare to my general nerves about moving. Have I mentioned this yet? I’m sure I have. IBK is moving! And me along with it, all the way to Phoenix.
So far everyone I’ve told has pointed out that I’m moving just in time for summer, and 110 degrees at 9 a.m. In the shade. I’m fine with it as I tend to run cold, but I do worry that my AC might have a heart attack when I have the oven cranking while it’s so sizzle-y outside.
Maybe I’m in for lots of no-bake treats this summer.
I’ve been baking up a storm to make sure I have enough recipes to get me through any internet downtime I experience during the move, and I’ve been giving all those baked goods away as fast as possible to avoid stress eating.
This led to a real lack of sweets in my kitchen the other night. And I needed dessert. Badly.
So what to do when I have no cookies waiting in the freezer? Make ginger peach turnovers! Because I had puff pastry and peaches AND FRESH GINGER! Yaaaay for the ginger peach combo!
These ginger peach turnovers could not be more simple to put together but they’re still lovely to serve company. If I’d had some vanilla ice cream I would’ve thrown some on top of my turnover. . .but I didn’t. But you should definitely go a la mode if you can.
I like the fruit in my turnovers to be chunky so it still resembles fruit but if you’re more of a jam filling person then go ahead and chop your peaches finely instead of giving them a coarse chop. You can also add more or less ginger depending on how much you like, and add more or less sugar if you want. It’s up to you!
Have a great weekend and do something fun for me! I’ll be up to my neck in boxes and packing tape and won’t be enjoying life much. . .
Ginger peach turnovers are an easy and delicious breakfast or dessert!
- 2 cups frozen peaches thawed
- 1/3 cup granulated sugar
- 1 1/2 teaspoons finely grated fresh ginger
- 1 tablespoon all-purpose flour
- 1 pound frozen puff pastry thawed
- 1 large egg separated
- 1 tablespoon milk
- 2 tablespoons turbinado sugar can substitute granulated
Preheat oven to 400 degrees. Line two large baking sheets with parchment paper and set aside.
Drain any liquid left over from thawing the peaches. Chop them coarsely, then place in a large mixing bowl along with the granulated sugar, fresh ginger, and flour. Stir to combine.
Carefully unfold puff pastry sheets on a lightly floured work surface. Press any cracks in the pastry back together. Use a rolling pin to flatten it out, then trim the edges to make a perfect square. Cut each sheet into 4 squares. Divide the peach filling evenly amongst the squares, avoiding as much of the liquid as possible. Brush two contiguous edges of each square with the egg white. Fold in half to form a triangle and crimp the edges with a fork to seal in filling. Place on the prepared pans, spacing turnovers 1 1/2 inches apart. Refrigerate for 30 minutes.
Remove turnovers from the fridge and crimp the edges again. Combine the egg yolk and milk in a small bowl and brush over the top of each turnover, then sprinkle with the 2 tablespoons turbinado sugar. Cut two small vents in the top of each of turnover.
Bake for 14 to 17 minutes, until turnovers are golden brown. Set pan on a wire rack to cool slightly, then serve and enjoy.