Tuesday, September 6, 2011

Peach Turnovers

I had a friend let me come pick peaches off her tree.  I got 2 big bags full.  Now, while my family loves peaches, I knew there was no way we could eat that many before they started going bad so I started brainstorming some ideas to do with peaches.  I did some freezer jam, a peach pie (recipe will come later), and some sorbet (in the process of making so we'll see how that turns out).  I still had tons of peaches.  So I decided to do some turnovers.  I was quite pleased with how they turned out.  I think there may be a few things to tweak in the future, but they're pretty good as they are.

2 1/6 c. flour
1/8 c. sugar
1/2 tsp. salt
3/8 c. shortening
2/3 c. butter, cubed
1/2 c. ice water (you won't use it all)

Mix flour, salt, sugar, shortening, and butter.  Mix until dry and flaky.  Add ice water 1 tablespoon at a time until dough begins to come together.  It should remain slightly flaky.  Roll dough out and cut into squares, approximately 4 inches wide and long.  Spoon peach  filling on to middle of dough, careful not to get on the edges or else it won't seal right.  Fold into a triangle. Press and seal edges together.

 Bake at 400 degrees for 20 minutes.  Remove from oven and allow to cool completely and then brush with glaze.  This will make approximately 12.

Peach Filling
1/2 c. sugar
2 tbsp. cornstarch
3 tbsp. butter
1/2 tsp. cinnamon
8 large-10 medium peaches, depending on the size

Fill a large pot with water and bring to a boil.  Boil the peaches for 1-2 minutes.  Immediately place in an ice bath (large bowl filled with water and ice cubes).  Once cool enough to handle, peel the peels.  Cut the peaches into small pieces.  Strain out the juice.  I put the peaches in a strainer over a bowl.  Save the juice.  In a pot, combine sugar, cornstarch and peach juice.  Cook for 5 minutes, make sure to stir to prevent scorching.  Add the remaining ingredients and peaches.  Let the mixture simmer, continually stirring, until it begins to thicken.  Remove from heat and allow to cool and thicken.

Almond Glaze
1/2 c. powdered sugar
1 tsp. almond extract
1- 2 tbsp. milk

Combine extract and sugar.  Slowly add milk in, 1 tsp at a time until it reaches a desired consistency.  You dont' want it too thick or it will be hard to brush on, but too thin and it will just run off.  Let the glaze set and harden once you brush it on top of the turnover.

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