**Making Puff Pastry Turnovers with Delicious Peach Filling**

A little bit warm I just get those blended in as well and already it smells really really excellent and then that's the easy part so that's all mixed together now so now we're going to deal with our puff pastry. As I showed you, we have bought our puff pastry, and it has been thawed to about room temperature. We are now placing it on our floured countertop to prevent any sticking.

We want to make sure the flour is evenly dusted on top of the pastry as well, so it doesn't stick when rolling it out. To thin it out just a little tiny bit, we will roll it out and stretch it not very much - only about an inch in each direction. We use our rolling pin to gently push the dough until it's about an inch bigger in either direction and still square.

To cut the pastry into manageable pieces, we are going to cut it into four squares. Each square will take a spoonful of the delicious peach filling. To add richness to the inside of these turnovers, we will also be adding a knob of butter. The combination of the brown sugar, peaches foster sauce, water, and egg white creates a truly unique and delectable flavor profile.

To ensure that our turnovers stay sealed shut, we need to make sure that they are properly filled and closed. We use a large spoon to divide the filling evenly among each square, leaving enough space for the butter to be added without spilling over. Once the dough is placed on top of the filling, we use the dampness from the egg wash to seal the edges.

To finish off our turnovers, we will brush them with a small amount of egg wash, which will give them a nice golden brown color and crispy texture when baked. This is made by whisking together one whole egg and adding it to a bowl. We can be generous with the egg wash, as it adds moisture and flavor to the pastry.

To bake our turnovers, we preheat our oven to 400 degrees Fahrenheit. Once the baking sheet is ready, we gently place the turnovers on it and add a small vent to each one to allow steam to escape. A gentle cut in the pastry will help release any excess moisture, ensuring that they don't become soggy during baking.

After placing the turnovers on the baking sheet, we brush them with an additional layer of egg wash, making sure they are fully coated. This will give them a beautiful golden brown color and crispy texture when baked. We pop the baking sheet into the oven and let the turnovers bake for about 10 minutes.

The first batch is done after 10 minutes, but for the second batch, we found that it took an additional 2-3 minutes to achieve the perfect golden brown color. After 10 minutes, we carefully remove the turnovers from the oven and let them cool for a few minutes before serving. The insides of these turnovers are still molten hot, so we want to be patient while they cool down.

The finished product is absolutely fantastic, with the combination of peaches foster sauce, brown sugar, water, egg white, and butter creating a truly unique flavor profile. These turnovers would be perfect for our Thanksgiving party or any other special occasion. We also made a little crème anglaise sauce to go on top, which will be featured in our next recipe article.

"WEBVTTKind: captionsLanguage: enlove your food this week still the end of summer here in Ontario so it's still the end of peach season so we have made this beautiful and very simple peach pecan turnover very very easy recipe really really delicious and we're gonna show you how we did this with these beautiful now we're not using actual cooking peaches these are just regular eating peaches but let's start with our ingredients so here's our peaches we have a little bit of ground clove and a little bit of ground cinnamon some brown sugar these are our pecan pieces we just got pieces not halves we're gonna use a little lemon juice in here some little knobs of butter we're gonna use that when we bake everything and we have bought puff pastry we didn't anyone who has the patience to make their own puff pastry I salute you but we did not so we're gonna start with our pecans we're gonna get these in the oven for a little while just put them in a pie tin and those are gonna go in the oven for a little while this is our preheated 400 oven we're just gonna put them in there for a few minutes and we're just gonna leave them in there until they're nice and toasty so into our bowl we're gonna start we got our brown sugar and our spices that's gonna start us off a little dusting of salt as well and then we're going to get our peaches now we don't want these nicely cut and we were very happy there are really nice freestone peaches so they come apart really really easily they come away from the pit very nicely and as I said these are not really cooking peaches they're sort of just eating peaches which means they're not gonna keep they're they're not going to keep their shape as well when they cook but their flavor is still really really great when they cook so here's your F kaleb's just gonna give them a little dice this is a turnover it's not like a pie you don't want big slices or anything like that just small slices is fine we're gonna mix all this together with our other ingredients we do want to measure how much we have because it's going to determine how big our turnovers can be so here's our pecans once those are toasted to your liking they can come out really that's up to you some people like them a little darker we just want a nice toasty aroma on them to get them nice and hot a little bit crispy on the outside just perfect so here we go with our peaches we used four pretty big peaches because the heat in Ontario this year the peaches from Niagara were really big which is great we're very very tasty we ended up with about three cups of peach and what that's gonna do is sort of determine how many of these how many of these we can make and how much of the other ingredients were gonna be using in here like like the lemon juice for instance so we're just gonna use just a quarter of this lemon just juice it right in there and that's really it for the filling the filling is very very simple so it's just those ingredients and we're gonna get that stirred together and you just want to give it a very gentle mix you don't wanna break up the peaches too much or squish them or anything so just a very gentle mix here and get everything coated with the sugar and the spices make sure it's all well blended and well combined in there it doesn't take very long honestly once it's all together and you can change the flavor profile if you feel like you would prefer a little bit of any kind of other spices in there you want some nutmeg if you want some some maize anything like that just perfectly fine to add that we just wanted the clove and cinnamon sort of flavor profile in this we're gonna add our nuts there's still a little bit warm I just get those blended in as well and already it smells really really excellent and then that's the easy part so that's all mixed together now so now we're going to deal with our puff pastry so as I showed you we have bought our puff pastry so we've let it thaw it's now down to about room temperature and we're gonna place it on our floured cut our pastry board I want to make sure you have a good dusting of flour on top as well so it's not gonna stick now we do want to thin it out just a little tiny bit so we're gonna thin it out and stretch it not very much we only want it to go another a roughly inch in each direction and so we're gonna grab our rolling pin now if you don't have a rolling pin you can use just a bottle or anything like that that's pretty simple and make sure you keep it well floured so it's not sticking too much you just want to give it a gentle gentle push until it's about an inch bigger in either direction and still square and then quickly we're just going to cut it into four pieces we're gonna end up doing this twice we have enough filling here to make eight turnovers which we did in the end and we're going to do that in two batches of four so just very gently and carefully you're going to cut this into four even squares and each square we'll take you can divide this up in advance or you can just sort of eyeball it we're going to use this large spoon and each of these squares will take one spoon of this of this nice filling and then we're gonna add that knob of butter in there that's just gonna add this nice richness to the inside of that really beautiful flavor it'll combine well with the brown sugar I get sort of a peaches foster so this combination is water and a little bit egg white and this is just to keep it all sealed shut so we're gonna make sure that we keep the whole thing sealed we're just going to do this on one side get a little bit of the dampness on there and then we're gonna do the turning over part and you want to be a little bit careful and just make sure that everything is sealed shut so you want it to have a good seal between the top of the bottom layer that that egg wash will help and then you can just give it a little tamp down with your fork to sort of crimp the edges and just make sure that it's all sealed but you want to be careful you don't want to poke the filling out or anything like that you can gently adjust it a little bit and then you're gonna get those on to baking sheet now we have a parchment lined baking sheet here you can also assemble these on the baking sheet which would make things easier in the long run as well so from here we're just going to add a small little vent in these it's a little bit of the steam out just a gentle little cut we're just gonna add one and then we're gonna give these a nice leg wash now we have made a new egg wash here this is made from a whole egg and you can see it here there it is we just whipped one egg and we're just gonna brush this on all of this and this will give that nice sort of brown golden brown crispy texture on the top once it's all baked so get that nice and covered you can be generous with your egg wash that's fine and then that's going to go into your preheated 400 degree oven and we're gonna do that for about 10 minutes now sort of depends on the temperature of the room even if you feel like it needs a bit more time our second batch we actually did a little bit longer and then after 10 minutes we're going to turn it around unless you have a really good a very high ahead and sort of convection oven you do want to turn it halfway through and put it in for another 10 minutes our second batch we did 12 minutes aside they came out a little bit better honestly and then after the second time that's it they're done that's that's the whole thing and you do wanna let these cool a little bit because the insides are molten hot right now but really really delicious absolutely fantastic flavors really got the whole end of season peach flavor together it was really really excellent great for again this is a beautiful recipe for our Thanksgiving party or anything like that we also made a little creme anglaise sauce to go on top and we'll be doing that recipe next week so keep your eyes peeled for that so if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb try on the channel please let us know in the comments below and remember to love your foodlove your food this week still the end of summer here in Ontario so it's still the end of peach season so we have made this beautiful and very simple peach pecan turnover very very easy recipe really really delicious and we're gonna show you how we did this with these beautiful now we're not using actual cooking peaches these are just regular eating peaches but let's start with our ingredients so here's our peaches we have a little bit of ground clove and a little bit of ground cinnamon some brown sugar these are our pecan pieces we just got pieces not halves we're gonna use a little lemon juice in here some little knobs of butter we're gonna use that when we bake everything and we have bought puff pastry we didn't anyone who has the patience to make their own puff pastry I salute you but we did not so we're gonna start with our pecans we're gonna get these in the oven for a little while just put them in a pie tin and those are gonna go in the oven for a little while this is our preheated 400 oven we're just gonna put them in there for a few minutes and we're just gonna leave them in there until they're nice and toasty so into our bowl we're gonna start we got our brown sugar and our spices that's gonna start us off a little dusting of salt as well and then we're going to get our peaches now we don't want these nicely cut and we were very happy there are really nice freestone peaches so they come apart really really easily they come away from the pit very nicely and as I said these are not really cooking peaches they're sort of just eating peaches which means they're not gonna keep they're they're not going to keep their shape as well when they cook but their flavor is still really really great when they cook so here's your F kaleb's just gonna give them a little dice this is a turnover it's not like a pie you don't want big slices or anything like that just small slices is fine we're gonna mix all this together with our other ingredients we do want to measure how much we have because it's going to determine how big our turnovers can be so here's our pecans once those are toasted to your liking they can come out really that's up to you some people like them a little darker we just want a nice toasty aroma on them to get them nice and hot a little bit crispy on the outside just perfect so here we go with our peaches we used four pretty big peaches because the heat in Ontario this year the peaches from Niagara were really big which is great we're very very tasty we ended up with about three cups of peach and what that's gonna do is sort of determine how many of these how many of these we can make and how much of the other ingredients were gonna be using in here like like the lemon juice for instance so we're just gonna use just a quarter of this lemon just juice it right in there and that's really it for the filling the filling is very very simple so it's just those ingredients and we're gonna get that stirred together and you just want to give it a very gentle mix you don't wanna break up the peaches too much or squish them or anything so just a very gentle mix here and get everything coated with the sugar and the spices make sure it's all well blended and well combined in there it doesn't take very long honestly once it's all together and you can change the flavor profile if you feel like you would prefer a little bit of any kind of other spices in there you want some nutmeg if you want some some maize anything like that just perfectly fine to add that we just wanted the clove and cinnamon sort of flavor profile in this we're gonna add our nuts there's still a little bit warm I just get those blended in as well and already it smells really really excellent and then that's the easy part so that's all mixed together now so now we're going to deal with our puff pastry so as I showed you we have bought our puff pastry so we've let it thaw it's now down to about room temperature and we're gonna place it on our floured cut our pastry board I want to make sure you have a good dusting of flour on top as well so it's not gonna stick now we do want to thin it out just a little tiny bit so we're gonna thin it out and stretch it not very much we only want it to go another a roughly inch in each direction and so we're gonna grab our rolling pin now if you don't have a rolling pin you can use just a bottle or anything like that that's pretty simple and make sure you keep it well floured so it's not sticking too much you just want to give it a gentle gentle push until it's about an inch bigger in either direction and still square and then quickly we're just going to cut it into four pieces we're gonna end up doing this twice we have enough filling here to make eight turnovers which we did in the end and we're going to do that in two batches of four so just very gently and carefully you're going to cut this into four even squares and each square we'll take you can divide this up in advance or you can just sort of eyeball it we're going to use this large spoon and each of these squares will take one spoon of this of this nice filling and then we're gonna add that knob of butter in there that's just gonna add this nice richness to the inside of that really beautiful flavor it'll combine well with the brown sugar I get sort of a peaches foster so this combination is water and a little bit egg white and this is just to keep it all sealed shut so we're gonna make sure that we keep the whole thing sealed we're just going to do this on one side get a little bit of the dampness on there and then we're gonna do the turning over part and you want to be a little bit careful and just make sure that everything is sealed shut so you want it to have a good seal between the top of the bottom layer that that egg wash will help and then you can just give it a little tamp down with your fork to sort of crimp the edges and just make sure that it's all sealed but you want to be careful you don't want to poke the filling out or anything like that you can gently adjust it a little bit and then you're gonna get those on to baking sheet now we have a parchment lined baking sheet here you can also assemble these on the baking sheet which would make things easier in the long run as well so from here we're just going to add a small little vent in these it's a little bit of the steam out just a gentle little cut we're just gonna add one and then we're gonna give these a nice leg wash now we have made a new egg wash here this is made from a whole egg and you can see it here there it is we just whipped one egg and we're just gonna brush this on all of this and this will give that nice sort of brown golden brown crispy texture on the top once it's all baked so get that nice and covered you can be generous with your egg wash that's fine and then that's going to go into your preheated 400 degree oven and we're gonna do that for about 10 minutes now sort of depends on the temperature of the room even if you feel like it needs a bit more time our second batch we actually did a little bit longer and then after 10 minutes we're going to turn it around unless you have a really good a very high ahead and sort of convection oven you do want to turn it halfway through and put it in for another 10 minutes our second batch we did 12 minutes aside they came out a little bit better honestly and then after the second time that's it they're done that's that's the whole thing and you do wanna let these cool a little bit because the insides are molten hot right now but really really delicious absolutely fantastic flavors really got the whole end of season peach flavor together it was really really excellent great for again this is a beautiful recipe for our Thanksgiving party or anything like that we also made a little creme anglaise sauce to go on top and we'll be doing that recipe next week so keep your eyes peeled for that so if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb try on the channel please let us know in the comments below and remember to love your food\n"