For the turnovers:
1 pound peaches (3 small), diced (about 1 1/2 cups)
1/4 cup granulated sugar
1/2 vanilla bean
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated ginger
1/2 teaspoon lemon juice
2 ounces cream cheese, room temperature
1 tablespoon plain yogurt
1 teaspoon brown sugar
1 (17-ounce) package puff pastry
1 egg, lightly beaten with 1 teaspoon water
For the glaze:
1/2 cup powdered sugar
1 tablespoon milk, plus more to thin if necessary
Take the puff pastry sheets out of the freezer and let thaw according to package instructions (usually in the fridge overnight).
Preheat oven to 375°F. Line two baking sheets with parchment paper or a silicone baking mat.
Pour the sugar into a small bowl. Scrape the contents of the vanilla bean into the sugar mixture and, using your fingertips, work it into the sugar until incorporated and fragrant. In a small mixing bowl, fold together the diced peaches, vanilla sugar, flour, salt, cinnamon, ginger, and lemon juice. Let stand 10 minutes. In another small bowl, use a fork to combine the cream cheese, yogurt, and brown sugar. Set aside.
Unfold puff pastry sheets onto a clean work surface. Cut each sheet into four equal squares (so you should have 8 squares total). Transfer puff pastry squares onto prepared baking sheets. Spoon a small dollop of cream cheese filling onto the top of one half of each rectangle, and smooth as best you can (it’s not critical to get this covering the entire pastry square; it will spread in the oven a bit). Next, top the same half of each rectangle with 2 to 3 tablespoons of peach filling. Fold the pastry over the filling to create a triangle.
Use the back of a fork and a gentle press to seal the pastry together. Repeat with remaining squares. Brush each turnover with egg wash, and make a small 1-inch slit on the top of each pastry to help steam release. Bake until golden-brown, about 16 to 18 minutes. When finished baking, place on cooling racks to cool completely.
While cooling, prepare the glaze: Whisk together the powdered sugar and milk. Once cool, drizzle the glaze over each turnover and allow to dry. While turnovers are best enjoyed the day they’re baked, you can store leftovers at room temperature for up to 3 days.
Recipe Notes
- When putting these turnovers together, you want to handle them as little as possible (to avoid the puff pasty getting very warm). So when you're spreading out your cream cheese, don't feel like you need to do an incredibly thorough job here — a flattened dollop is just fine.
- It will take you 1 to 2 turnover