The original recipe calls for a can of lemon lime soda but I didn’t have any and didn’t want to run to the store. I ended up making a lemon-lime simple syrup that did the job and tasted great. I was a little concerned about all the liquid that gets poured on top of these turnovers, but it ends up turning into a sweet, cinnamon, buttery, caramel sauce that thickens and sticks to the pastry.
The dough is just a can of refrigerated crescent dough with a slice of peach wrapped up in it. Then it’s sprinkled with cinnamon, sugar, and butter. Finally a can of soda is poured over top of it. It sounded weird and I was afraid it would be soggy but it’s not. The dough gets firm, the peach almosts melts in the mouth, and the caramel/lemon/lime sauce is amazing on top.
Peach Turnover (adapted from A Well Seasoned Life)
1 (8 oz) can refrigerated crescent rolls (I used reduced fat)
2 large, ripe peaches (peeled and quartered)
1/2 c. sugar
3 T. butter
1 t. cinnamon
1/4 c. water
1/2 c. sugar
2 T. lemon juice
1 T. lime juice
1. Preheat the oven to 350 degrees. Spray a shallow baking pan with cooking spray and set aside.
3. Unroll the crescent rolls and seperate into triangles. Place 1 peach quarter at the wide end of each triangle. Roll up until you reach the tip. Fold the sides over gently and place point side down in the baking pan.