Baked Peach Turnovers

269

By Dixie Crystals

Prep Time:

15m

Bake/Cook Time:

12m - 15m

Yield:

6 - 8 pastries

Peach turnovers are a Southern classic. Our version is baked instead of fried to lower the fat content (but not the deliciousness!)

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Confectioners Powdered Sugar Box

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Measure flour, sugar, baking powder and salt into mixing bowl.
Cut in shortening until particles are fine.
Add milk, stirring until dough clings together into a ball. Knead lightly on floured surface a few times.
Divide into 6 or 8 equal pieces and roll each into a circle.
Mix drained peaches, sugar, nutmeg, butter and, if necessary, 1 - 2 tablespoons flour to make filling. Place filling in center of each circle of pastry; fold to make half-moon shaped pies. Crimp edges of pastry with fork to seal. Brush each pie with a mixture of egg beaten with one tablespoon water to help pastries brown nicely.
Place on baking sheet in 450°F oven and bake for 12-15 minutes or until golden brown. Using juice from peaches, add enough sifted powdered sugar and a dash of nutmeg to make a glaze. Brush glaze on pastries while still warm.

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