MINI PEACH TURNOVERS RECIPES

Steps:

• Preheat oven to 400º.
• As you're slicing the peaches, save the juice.
• Combine peach juice with sugar and cornstarch in saucepan. Cook until thick and bubbly.
• Add peaches, butter, cinnamon and nutmeg.
• Cool slightly.
• Lightly roll out each pastry sheet on floured surface.
• Cut each sheet into 4 squares.
• Place some of peach filling on half of each square. Brush edges with beaten egg. Fold over into a triangle (or rectangle) and press to seal edges (or crimp with fork).
• Place on baking sheets.
• Bake at 400º for 10-15 minutes until lightly brown and puffy.
• Cool on racks.
• Sprinkle with powdered sugar. Or frost with a powdered sugar frosting.

Steps:

• NOTE: You don't want very big slices because your putting the filling in a turnover. In a small sauce pan add your diced peaches and sprinkle with sugar, flour, cinnamon and lemon juice. toss until blended. do not cook yet, let them sit and create juices. about 10 minutes. Place on medium heat stirring gently until thickened. This won't take long so do not leave your pan unattended. Be careful not to mash your peaches. take off heat and fold in your vanilla, set aside.
• Make your pie crust by whisking the water, egg and vinegar. set aside. Mix your flour and salt until well incorporated then add your crisco using a fork in a chopping motion. it will be very crumbly.
• Add the wet to the flour mixture and mix just until blended. Fold out on a floured surface. cut your dough in half and work with one half at a time.
• You can use a lid to cut your circles or use a gizmo like I found at the kitchen store. They are great!
• Place a heaping tablespoon of filling in the center of your circle. Using a pastry brush coat the outside edges with a egg wash, fold over and press sides with a fork to seal. Brush the outside of your crust with a little egg wash. Place each one on a cookie sheet lined with parchment paper. Bake at 350 degrees until golden brown. dust with powdered sugar or a simple glaze...or both! SO yummy!