Peach Turnovers

A second trip back for more peaches-you just can't beat the taste. They are juicy, sweet and so flavorful. 
This dessert was off the charts. It looked just like a bakery item you might buy. It was so easy with a juicy cinnamony peach taste that can't be beat.  An extra bonus  for me was being able to try out a recent gift of silicone liners for the sheet pan. My goodness these liners worked well.  A great replacement for parchment paper. 

Peach Turnovers

Cook's Notes: Recipe makes four tarts with 1/2 box of Puff Pastry sheets. 

Ingredients:

• 2 cups diced peaches from about 3 peaches
• 1 TB. brown sugar
• 1/2 tsp. Saigon cinnamon
• 1 TB. lemon juice
• 1/4 tsp. almond extract
• 2 tsp. instant tapioca 
• dash of salt
• 1/2 package of frozen puff pastry 
• 1 egg mixed with 1 tsp. water 
• 2 TB. sugar mixed with 1/2 tsp. cinnamon
• 1 egg lightly beaten with 1 tsp.water 

Directions:

• Line baking sheet with parchment paper or a silicone liner.
• Preheat oven to 400 degrees. 
• In a medium bowl add peaches, brown sugar, lemon juice, almond extract. tapioca and salt. 
• Stir well and let stand 10 minutes. 
• Place one puff pasty sheet on baking sheet. Cut into four rectangles. Use a slotted spoon and divide peach mixture among 4 rectangle sheets. 

• Fold the pastry over the filling to form a triangle, pulling top over filling. Seal edges with a fork.
• Make three 1 inch slits on top for a vent.  
• Brush each turnover with an egg wash and sprinkle with cinnamon sugar mixture. Bake for 17 minutes. Serve warm.