Turnovers remind me of childhood, the flaky, sweet, hand-held nature of them. I have been making them early mornings lately while everyone is still asleep – if I’m on the ball the kids will get to eat them with their morning tea. They are great for lunches, picnics and after-school snacks. Blueberry works really well too.

Makes 8 turnovers

Ingredients:

2 cups peach flesh

1 cooking apple (like Granny smith)

1/3 cup sugar

1 tablespoon butter

1 tablespoon cornstarch

1 teaspoon Cinnamon

2 sheets Puff Pastry

Directions:

Preheat oven to 350F.

Add peaches to saucepan on low-medium heat. You will want to discard the flesh eventually, but don’t bother peeling peaches beforehand. Peel and cut apple and add to pot- add 1 -2 tablespoons water. Cover pot an bring to a low simmer.

After approx. 15 mins you will see peach flesh start to come away from the skin. Remove skins from the pan with a fork and discard. Add butter and cinnamon. Continue to cook for another 10 mins.

Add 1 tablespoon water to a small bowl and add cornstarch, stir to combine and add cornstarch paste to the simmering fruit. Allow to simmer for another 1 minute.

Remove from the heat and allow to cool.

Bring puff pastry out of the freezer and remove two sheets. Cut diagonally across the sheets in both directions, cutting pastry into 4 small triagles.

When filling has cooled, add 2 tablespoons to centre of each triangle, using a fork to close the edges. Place on baking sheet covered with parchment.

Cook at 350F for 15 minutes.