Peach & Cream Cheese Turnovers

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Whether you’re looking for a stylish breakfast or a simple dessert, this turnovers of puff pastry filled with cream cheese and our own Old-Fashioned Peach Preserves will fill the bill. And the world has been a much simpler place since frozen puff pastry turned up at your supermarket.


2 packs (2 sheets each) frozen puff pastry, thawed according to package directions

2 (8-ounce) packages cream cheese, softened to room temperature

2 (15-ounce) jars, or 2 cups of Fischer & Wieser's Old-Fashioned Peach Preserves

2 tablespoons granulated sugar

1 egg white, lightly beaten



2 cups powdered sugar

¼ cup milk

1 teaspoon vanilla extract

2 tablespoons additional peach preserves


Preheat the oven to 400 degrees. Line 2 large baking sheets with parchment paper. Unroll pieces of thawed puff pastry and cut each into 4 squares. In a mixing bowl, thoroughly combine the softened cream cheese with the peach preserves and sugar, pressing with a fork to produce a rippled effect of orange against the white. In a separate bowl, mix all the Glaze ingredients, using a mixer or stirring vigorous with a fork.


Spoon about 1-1 ½ tablespoons of the peach cream cheese filling toward a corner of each puff pastry square, but leaving room to the fold the rest over the top to form a triangle. Crimp the two meeting edges with a fork to seal. Brush each turnover with the beaten egg white. Bake in the middle rack of the preheated oven until golden brown, 17-20. Using the low rack will probably produce burning. Remove the turnovers from the oven and let cool about 10 minutes, then drizzle with the Glaze. Makes 16 turnovers.

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