So as I’m here eating these Henny Peach Turnovers and getting crumbs everywhere! I had to share this recipe. Peach season is almost over so I grabbed a few at the Farmers Market and wanted to elevate the sweetness of the peach! Had a bottle of some Hennessey and a few spices plus some puff pastry. Perfect combination of sweet guilt. I wish I had some brown sugar and next time I might add some fresh herbs. Have fun making these!
Henny Peach Turnovers
Ingredients
- 1 sheet of puff pastry
- 4 peaches, peeled and sliced
- 1/2 cup sugar
- 1tbsp pumpkin spice
- 1tbsp vanilla extract
- 1/4 cup cognac
- 1/2 cup water
Instructions
- Start by making sure your puff pastry is thawed. Follow instructions on box! Go ahead and place your peaches, sugar and pumpkin spice in a pot over medium high heat.
- Cook for about 4 minutes, stirring so your sugar won't burn. Add your cognac*, stir and cook for 5 minutes.
- Start smashing your peaches but not too mushy. Your mixture should be thick.
- Add your water and cook for about 6-8 minutes. You want your peaches to break down easily.**
- Most of your water should be gone. Turn off heat, set aside and cool.
- Mean time preheat your oven to 350 degrees. Roll out your puff pastry and cut out squares.
- Once your peach mixture cooled, add a spoonful in the middle of your puff pastry. Don't do that to all of them leave the other half empty to cover the mixture.
- Take the empty puff pastry to cover the mixture. Press a fork on the sides to close it and cut a slit in the middle. Sprinkle with sugar.
- Pop in your 350 degree oven for 15 minutes.
- I broiled them for a few for a slight browning and to caramelize the sugars.
- Enjoy with a scoop of vanilla ice cream or alone!
- *You can add more if you need to
- **Add more water if it evaporates too fast