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)
½ c. sugar
3 T. butter
1 t. cinnamon
¼ c. water
½ 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.
Regular turnovers do take some time and I am glad you posted this time saving recipe. They look fantastic-yum!
Kelly @ Eat Yourself Skinny
These peach turnovers look so delicious! 🙂
Love such a simple yet delicious recipe.
Cook Lisa Cook