Peach Mango Turnovers

By 5 m read

Peach Mango Turnovers (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Peach mango turnovers are a delicious combination of sweet summer fruit and flaky puff pastry, all folded into one amazing confectionery treat you’ll swear was from your favorite bakery.

 

Okay, truth be told, the original idea was to make peach mango pies…but then I decided to use puff pastry instead, which essentially turns them into, well, turnovers. I mean, who doesn’t love the a fruit filled pastry of flaky layers of a puff pastry dough, filled with sweet fruit and warm spices…

 

And that’s how my peach mango turnovers were born.

 

I only wish I had realized years ago how absolutely simple it is to make fruit turnovers. It’s actually easier than pie!

 

For these turnovers, I decided to use Pepperidge Farm frozen puff pastry dough and canned peaches in light syrup, to keep things über easy. Within the hour, you’ll be enjoying this sweet treat, warm from the oven.

Peach Mango Turnovers (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Ingredients

17.3-oz box of Pepperidge Farm puff pastry sheets (2 sheets), thawed

2 c peaches, diced

2 c mangoes, diced

5 Tbsp peach syrup (from the can)

1/4 c granulated sugar

5 tsp cornstarch

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp ground ginger

2-3 mint leaves, finely minced (about 1 tsp)

1 large egg (for egg wash)

Coarse sugar

Peach Mango Turnovers (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Peach Mango Turnovers Recipe

Start by making the peach mango filling. Add all ingredients (except for dough, egg, and coarse sugar) to a pot, over low-medium heat. Stir frequently, until the fruit softens just slightly and the sauce thickens, about 10 minutes.

 

Then, remove from heat and let cool a bit while you prepare the dough and preheat oven to 400°F.

Peach Mango Turnovers - Peach mango filling (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

On a piece of parchment paper, unfold one sheet of thawed puff pastry dough from the package. Using a rolling pin, roll out the dough just slightly, to measure about 12″ x 12″, then cut into four equal squares.

 

Tip: I definitely recommend using parchment paper to make these turnovers, because once they’re formed, you can easily lift the paper (with the turnovers on it) onto the baking sheet. Otherwise, it would be quite difficult to transfer the filled turnovers.

Peach Mango Turnovers - Rolled out puff pastry (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Prepare an egg wash by mixing together one large egg and a few drops of water, and beating with a fork.

 

Brush the egg wash along the edges of each of the squares (this will help seal the dough later on).

Peach Mango Turnovers - Egg wash on edges of pastry (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Next, using a tablespoon, drop about 3 Tbsp of filling into the center of each puff pastry square.

Peach Mango Turnovers - Filling in pastry (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Fold over each square into a triangle shape and press down firmly along all of the edges, about 1/4″ all the way around. For a decorative element, you can then press all around the edges with the tines of a fork.

 

Using your hand, gently press down on the peach mango fruit filling, to make sure it has spread all throughout the inside of the turnover.

Peach Mango Turnovers - Folded into triangles (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Brush egg wash all over the tops and edges of the turnovers, then sprinkle generously with coarse sugar.

 

Finally, lift the parchment paper (with the turnovers on it) to a baking sheet. Bake for 25 to 30 minutes, rotating halfway through to ensure even browning, until the pastry has puffed up with a beautiful golden color.

 

Let cool slightly and serve warm. Enjoy for breakfast and dessert!

Peach Mango Turnovers (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Do you love delicious treats as much as I do? Check out some more of my recipes now!

 

Did you make these Peach Mango Turnovers? Let us know in the comments below!

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Peach Mango Turnovers (Photo by Viana Boenzli)

Peach Mango Turnovers

Peach mango turnovers are a delicious combination of sweet summer fruit and flaky puff pastry, all folded into one amazing confectionery treat.
5 from 2 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 8

Ingredients
  

  • 17.3 oz box of Pepperidge Farm puff pastry sheets (2 sheets), thawed
  • 2 c peaches, diced (canned peaches in light syrup)
  • 2 c mangoes, diced
  • 5 Tbsp peach syrup (from the can)
  • 1/4 c granulated sugar
  • 5 tsp cornstarch
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 2-3 mint leaves, finely minced (about 1 tsp)
  • 1 large egg (for egg wash)
  • Coarse sugar

Instructions
 

  • Start by making the peach mango filling. Add all ingredients (except for egg and coarse sugar) to a pot, over low-medium heat.
  • Stir frequently, until the fruit softens just slightly and the sauce thickens, about 10 minutes.
  • Then, remove from heat and let cool a bit while you prepare the dough and preheat oven to 400°F.
  • On a piece of parchment paper, unfold one sheet of puff pastry dough from the package.
  • Using a rolling pin, roll out the dough just slightly, to measure about 12″ x 12″, then cut into four equal squares.
  • Prepare an egg wash by mixing together one large egg and a few drops of water, and beating with a fork.
  • Brush the egg wash along the edges of each of the squares (this will help seal the dough later on).
  • Next, using a tablespoon, drop about 3 Tbsp of filling into the center of each puff pastry square.
  • Fold over each square into a triangle shape and press down firmly along all of the edges, about 1/4″ all the way around. For a decorative element, you can then press all around the edges with the tines of a fork.
  • Using your hand, gently press down on the peach mango fruit filling, to make sure it has spread all throughout the inside of the turnover.
  • Brush egg wash all over the tops and edges of the turnovers, then sprinkle generously with coarse sugar.
  • Finally, lift the parchment paper (with the turnovers on it) to a baking sheet.
  • Bake for 25 to 30 minutes, rotating halfway through to ensure even browning, until the pastry has puffed up with a beautiful golden color.
  • Let cool slightly and serve warm. Enjoy for breakfast and dessert!
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2 Comments
  • Aaron Chastain
    July 21, 2021

    5 stars
    This pastry was absolutely delicious! It was very crunchy on the outside and gooey on the inside, and it was a blast to make! I enjoyed it very much, and I hope many others did too!