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  1. Home
  2. easy baking recipes

Peach Melba turnovers

This delicious dessert tastes even better than it looks, trust us! - by Amy Sinclair
  • 03 May 2019
Peach Melba turnovers
Prep: 20 Minutes - Cook: 15 Minutes - Moderately easy - Serves 6
Proudly supported by

It’s Sunday night and the kids are expecting a pud – so what do you do? Make these amazing Peach Melba turnovers and you’ll be a star.

Ingredients

350g packet ready-rolled puff pastry

6 canned peach halves in natural juice, drained and sliced

200g tub full-fat cream cheese

1 tbsp soft light brown sugar

100g/4oz raspberries

1 egg, beaten, to glaze

FOR THE SAUCE

85g/3oz golden caster sugar

100ml/3½fl oz sweet sherry

good-quality vanilla ice cream, to serve

Method

  1. Heat oven to 200C/fan 180C/gas 6. Cut the pastry into 6 x 15-18cm circles. Gently mix together the peaches and cream cheese, then spoon onto one half of each pastry circle. Sprinkle over the sugar and divide the raspberries between each. Dampen the edges and fold over, then pinch the edges to seal and crimp.

  2. Brush each turnover with beaten egg, then bake for about 15 mins or until puffed up and golden brown.

  3. Meanwhile, make the sauce. Put the sugar, 100ml water and sherry into a pan. Heat gently until the sugar has dissolved. Bring to the boil and cook for about 5 mins until the alcohol evaporates and becomes syrupy. Keep an eye on this as it must not burn.

  4. When the turnovers have baked, serve with a drizzle of sauce and a scoop of ice cream.

  • quick dinner party recipe
  • sweet pies and tarts
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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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