Fresh Fig and Peach Turnovers

Featured in the Honolulu Star-Advertiser on November 5, 2014.



Fresh Fig and Peach Turnovers

  • 1 package (17.3 ounces) frozen puff pastry
  • 2 tablespoons sugar
  • 2 tablespoons flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 8 to 10 firm ripe fresh figs, stems trimmed, quartered, and cut into 1/2-inch chunks (about 2 cups)
  • 1 cup diced peeled fresh peaches
  • 1 large egg, separated
  • 2 tablespoons milk


Preheat oven to 400°F. Lightly grease baking sheet. Thaw puff pastry in package at room temperature 15 to 20 minutes; carefully unwrap. Keep 1 square of pastry refrigerated while working with the other. Roll pastry on lightly floured wax paper from center into a 10-inch square. Cut into 4 equal squares. Repeat with second sheet.

Combine sugar and next 3 ingredients in a large bowl. Add figs and peaches; gently stir until blended. Place egg white in a small bowl; lightly beat. Place egg yolk and milk in a second bowl, and lightly beat until blended.

Working with 4 squares of pastry at a time, lightly brush egg white along edges of each square. Spoon about 1/3 cup sugared fruit onto 1 side of pastry. Fold over to make triangles, and press edges to secure. Repeat with remaining pastry. Place turnovers on baking sheet. Lightly brush tops with egg yolk mixture. Bake for 20 minutes or until puffed and golden brown; cool. Makes 8 servings.

Approximate Nutrient Analysis per serving:
420 calories, 24 g fat, 6 g saturated fat, 25 mg cholesterol, 160 mg sodium, 45 g carbohydrate, 3 g fiber, 15 g sugar, 6 g protein


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