These summery, sweet, vegan peach turnovers are incredible! And they are made quickly with the shortcut of store-bought puff pastry. Make sure not to forget the vanilla bean glaze!
Hey, y’all! I’ve gotta learn not to make any promises about future content because my schedule then goes, “lol try it”. Between visiting my folks in Michigan back in June, then wrapping up backyard work, having existential crises, and a bunch of freelance projects, I’ve definitely been keeping busy! BUT, I’ve been wanting to make this recipe for probably two months at this point and I’m SO glad that I did.
After the ease and success of my Apple Turnovers, I knew a Summery version was in order, made with fresh peaches! Originally, I was gonna go a Peach-Basil route, but decided that since it’s pretty late in the season that a cardamom, vanilla bean situation seemed more appealing. Now, of course, you can do as you please; but I’ll just say that I finished up the final version of these last night and there are none left (and Corey hasn’t had any, LOL).
- You want ripe peaches for this recipe, because they will provide the sweetest and most fragrant flavor. May I even suggest using your very ripe, ugly peaches for this! And if you don’t know how to tell if your peach is ripe, that link should help, but basically it’s when they have some give and you can smell them easily.
- Vegan puff pastry isn’t too hard to find! Pepperidge Farm’s puff pastry is “accidentally” vegan, and the Aussie Brand at Whole Foods and some other natural foods stores is vegan (and my preferred pastry). Just make sure to thaw it out in the fridge before using it in a recipe!
- These really don’t need to be warm to enjoy them, BUT if I had to pick a preference, it would be to eat these a bit warmed up. So, if you have the choice, do it!
- Peaches – I used very ripe yellow peaches for this, but white peaches will also work.
- Light brown sugar – I chose this because I didn’t want too heavy of a molasses flavor, but dark brown sugar could work in a pinch. Maybe use 3 tablespoons of it instead of 1/4 cup if you go that route.
- Cardamom – I love the light floral flavor this offers, in combination with the peaches. If you’re not a fan, skip it, or replace with ground cinnamon.
- Corn starch – if you’re out, tapioca starch will work pretty similarly.
- Soy milk – I like using this here because of it’s natural sweetness and protein content, but if you have an allergy oat, pea, full-fat coconut milk, or almond milk can be substituted for it.
- Powdered sugar – pro-tip! If you’re out, pulse regular sugar in your blender or food processor until very fine.
- Vanilla bean caviar (the black dots) – I know this can be a weird/expensive ingredient sometimes, so if need be, use 1/2 teaspoon vanilla extract in its place.
- 2 cups (430 g) sliced yellow peaches
- 1/4 cup (45 g) light brown sugar
- 1/4 cup (60 ml) water, divided
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/8 teaspoon ground cardamom
- 2 teaspoons corn starch
- 1 sheet (8.6 oz/245 g) vegan puff pastry
- 3 tablespoons (45 ml) soy milk, divided
- 3/4 cup (98 g) powdered sugar
- Caviar scraped from 1/2 a vanilla bean pod
- Preheat oven to 400F (200C or gas mark 6), and line a baking with parchment paper or a silicone baking mat. (if you use a silicone mat you may need an extra minute or two of baking time)
- In a sauce pan, warmed to medium heat, combine peaches, brown sugar, 2 tablespoons (30 ml) water, vanilla, salt, and cardamom, and stir to combine. Bring to a simmer, then adjust heat to medium-low and simmer for 5 to 7 minutes, stirring occasionally, until peaches soften.
- In a small ramekin or bowl, whisk together remainging 2 tablespoons (30 ml) water and cornstarch to make a slurry. Once peaches have softened, but aren't broken apart, stir slurry into the pan and heat until clear and thickened. Remove pan from stove and set aside.
- Lightly dust a work surface with flour and lay out the puff pastry. Use a rolling pin to roll it out to a 10x10-inch (25 cm) square, and cut it into four 5x5-inch (13 cm) squares.
- Transfer square to the baking sheet. Divide peach filling between the four squares, placing it in a little pile, in the middle of each one. Using a brush or your finger tip, lightly dampen two connecting edges of the pastry with soy milk, then fold one corner to the opposing and seal edges by pressing down with a fork.
- Repeat for remaining pastries and cut small holes into the top of each one for ventilation. Brush each turnover with soy milk, then bake for 18-20 minutes or until golden brown on top.
- Once baked, cool on a rack for 15 minutes and in the meantime make the glaze.
- In a small bowl, whisk together powdered sugar, 1-1 1/2 tablespoons (15-22 ml) of remaining soy milk, and vanilla bean caviar, until very smooth. Once turnovers are closer to room temperature, drizzle the glaze over the tops of the turnovers, and serve!
Peaches - I used very ripe yellow peaches for this, but white peaches will also work.
Light brown sugar - I chose this because I didn't want too heavy of a molasses flavor, but dark brown sugar could work in a pinch. Maybe use 3 tablespoons of it instead of 1/4 cup if you go that route.
Cardamom - I love the light floral flavor this offers, in combination with the peaches. If you're not a fan, skip it, or replace with ground cinnamon.
Corn starch - if you're out, tapioca starch will work pretty similarly.
Soy milk - I like using this here because of it's natural sweetness and protein content, but if you have an allergy oat, pea, full-fat coconut milk, or almond milk can be substituted for it.
Powdered sugar - pro-tip! If you're out, pulse regular sugar in your blender or food processor until very fine.
Vanilla bean caviar (the black dots) - I know this can be a weird/expensive ingredient sometimes, so if need be, use 1/2 teaspoon vanilla extract in its place.
If you’re loving this recipe, may I recommend the ones below as well?