Easy Peach Turnovers

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    This month the What’s Baking? challenge was hosted by Lindsey of Our Share of the Harvest.   The theme for July was to bake something with local ingredients.  I just started a vegetable garden this year and have been going to the farmer’s market that is right up the street from my house every week so I had a ton of ideas.  My first thought was to make some type of zucchini bread because my zucchini are just about ready to pick.  But then I thought I’d go to the farmer’s market and see what the local farmer’s had for sale.

    When I got to the farmer’s market this past week the first thing I noticed was that there were peaches everywhere!  I love a good, juicy peach so  I bought a huge basket of them in hopes of canning them.  I ended up making 12 half pints of jam but still had several peaches left.  I found a recipe for a peach turnover that looked easy and tasty.

    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.

2.  In a small saucepan heat the water, sugar, lemon juice, and lime juice.  Bring to a boil and remove from heat.  Let cool.

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.

4.  Stir together the sugar, butter, and cinnamon.  Brush over the rolls then drizzle the remaining.  Pour the lemon-lime syrup over top of all the rolls.
5.  Put in the oven for 40-50 mintues or until golden brown and the liquid has turned into a thick caramel syrup.  Remove from oven and serve hot.


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