Whenever I need a quick and simple treat that I know will cheer the other half up, I make turnovers. He has a weakness for pastry, especially sweet, buttery flaky, puff pastry. Using ready-made pastry, these sweet Quick and Simple Nectarine Turnovers will come together in less than 30 minutes. 🙌👍😁
I have never been a pastry master, I can make a pretty decent shortcrust pastry. But that is about it, puff pastry takes so much time and so much butter that it’s just quicker and easier to go and buy a sheet of the stuff. It’s so much easier and yes way lazier! Hands up for kitchen shortcuts 😆🙌
I found 1 sheet made me 6 decent sized nectarine turnovers, I wouldn’t recommend making more than this unless you are catering to a crowd. Because they really need to be eaten on the day that they are made. The fresher the better, they are perfectly edible on day 2, but the pastry will be a lot softer.
I used nectarines for my filling, but peaches will work perfectly if you can’t find nectarines. But do try and find nectarines, when ripe they are so sweet and juicy and absolutely perfect for these turnovers.
I mixed the nectarine with a little cinnamon, cornflour/cornstarch, a tiny pinch of salt to bring out the sweetness and a very small amount of light brown sugar to help caramelise the fruit a little. These few simple ingredients make these simple nectarine turnovers simply irresistible.
These are just so simple to make, especially if like me you use ready-made pastry. The fillings are pretty interchangeable so if nectarines aren’t your thing, you could always try my Apple Turnovers or Peanut Butter and Blueberry Jam Turnovers. Either way, these simple nectarine turnovers are a great way to start the week!
- One 320 gram black/sheet of puff pastry (approx. 11 ounces)
- 1 large nectarine - diced
- 2 teaspoons light brown sugar
- 1 teaspoon cornflour / cornstarch
- Pinch of salt
- ¼ teaspoon ground cinnamon
- 3 tablespoons milk
- Pre-heat your oven to 180C / 375F / Gas mark 5.
- Chop your nectarine into small chunks and place the chunks into a small bowl.
- Add the sugar, cornflour, salt and ground cinnamon and toss the fruit until everything is well covered.
- Cut your sheet of pastry into 6 squares, don't worry about precision and divide the fruit up into the 6 squares.
- Fold the squares over into triangles and using a fork pinch the edges together.
- Brush a little milk over the top of the turnovers and cut a couple of slits in the top of each turnover to stop them bursting open.
- Pop them in your hot oven in the middle and bake for 15 to 20 minutes. You want them to have puffed up and a lovely golden brown colour.
- Once baked take them out of the oven and allow them to cool for a while. Then serve and enjoy.
- These are best eaten on the day of baking, but they can be kept up to 3 days in an airtight tin. To freshen them up, pop them in a warm oven for a few minutes.