I love fresh peaches and peach pie, so I’m very partial to this turnover recipe. We could have added cinnamon and a little nutmeg to these pastries, but if you have good peaches, you don’t need to.

About the Pastry Filling

For these turnover pastries, we used fresh peaches mixed with our Bavarian cream filling. The filling is authentic and premade, so it’s convenient and tasty. We could have also used our peach pastry filling to make the recipe even easier, but I just love peaches so much.

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Cherry turnover cut in half

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Peaches and Cream Turnover Pastries


  • 1 pie crust for six turnovers
  • 1/3 cup plus 1 tablespoon cold water
  • 1 1/2 cups fresh peaches, peeled and diced
  • 1/2 cup Bavarian cream filling
  • 2 tablespoons granulated sugar

Preheat the oven to 350 degrees.

  1. Mix the pie crust mix and water. Roll out the pie crust until it is just less than 1/4-inch thick.
  2. Use a dough press to cut out six circles for the turnover pastries.
  3. Mix the sugar and the Bavarian cream together. Fold in the diced peaches.
  4. Place the dough circles in the press one at a time. Scoop about 1/3 cup filling into the center. Brush the edges with water and fold and crimp with press. Place the completed turnover pastry on the baking sheet. Repeat with the remaining five dough circles. Poke four sets of vent holes in each pie to allow steam to escape as the pastries bake.
  5. Bake for about 16 minutes or the pastries begin to brown. Remove to a wire rack to cool.

Icing Your Turnover Pastries

You may use whatever flavor you prefer: vanilla, brown sugar caramel, orange, lemon, butter rum, butterscotch, or more. For these pies, we used brown sugar flavor.


Make your icing by mixing the powdered sugar with the meringue powder. Add the water and the flavor.Mix until smooth and spreadable, adding more water as necessary. Do not make the icing too thin. Drizzle the icing over the completed turnovers, using a disposable pastry bag or a zipper-type plastic bag with the corner cut.

(Updated from May 25th, 2014)

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