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 you'll swear are from your favorite bakery.

Jump to:

• 🧾 Ingredients
• 🍑 Peach mango filling
• 🔪 Preparing the puff pastry
• 🥭 Add filling and seal the pastry
• ⏲️ Baking
• 📝 Recipe

Peaches are the perfect fruit to add to desserts, whether it's this upside down cake, peach mango turnovers, or peach cobbler pound cake...they're all delicious!

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.

🧾 Ingredients

• Pepperidge Farm puff pastry sheets
• Canned peaches
• Mangoes
• Peach syrup (from the can)
• Granulated sugar
• Cornstarch
• Cinnamon
• Ground cloves
• Ground ginger
• Mint leaves
• Egg (for egg wash)
• Coarse sugar

See the recipe card below for full list of ingredients and their measurements.

🍑 Peach mango filling

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.

🔪 Preparing the puff pastry

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.

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).

🥭 Add filling and seal the pastry

Next, using a tablespoon, drop about 3 tablespoons 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 ¼" 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.

⏲️ Baking

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!

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

• How To Make Croissants (and Pain au Chocolat!)
• St. Joseph Pastries (Zeppole di San Giuseppe)
• Homemade Cinnamon Rolls
• Berry Chantilly Cake
• Fresh Fruit Tart
• Crème Brûlée (with fruit!)
• Lemon Raspberry Cheesecake Bars
• World's Best Apple Pie
• Hummingbird Carrot Cake
• Apple Cider Muffins with Cinnamon Streusel
• Mom’s Jewish Apple Cake Recipe
• Chocolate Cake In A Mug (ready to eat in 5 minutes!)

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

📝 Recipe

Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.