This recipe comes to us from Ashley Jerome, "Fire in the Kitchen", a feature in Grid Philly Magazine. Thanks, Ashley!
- 1/2 can Three Springs Fruit Farm Canned Peaches
- 3 tbsp peach jelly
- 1 tbsp cornstarch
- 1/8 tsp cinnamon
- 1 frozen puff pastry sheet, thawed
- 1 lg egg, beaten
- 2 tbsp cold Green Meadows butter, cut into cubes
- 1 tbsp sugar
Preheat oven to 400 degrees. Butter a large baking sheet.
Stir the peaches, cinnamon, jelly, and cornstarch in a bowl. Roll out the puff pastry sheet on a floured surface into a 12x9 inch rectangle. Cut into 6 squares. Divide peach mixture evenly, leaving a 1 inch border on all sides. Brush egg onto the border. Place a cube of butter on top of the filling. Fold into a triangle and crimp the edges with a fork. Cut a large vent on top of each turnover. Brush the top with egg and sprinkle with sugar. Bake for 20 minutes.