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Peach Melba Turnovers

Peach Melba Turnovers

Delicious puff pastry turnovers filled with fresh peaches, raspberries, and cream cheese, served with a sweet sherry syrup.

Baking Vegetarian Dessert Fruit Pastry

Estimated Nutrition

Calories

1120.6

kcal / serving

4482.4 kcal total

Carbs

133.1g

per serving

532.5 g total

Fat

58.7g

per serving

234.8 g total

Protein

14.6g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

500

Puff Pastry

Ready-rolled

tbsp

Brown Sugar

Soft light

200

Caster Sugar

Golden

Dairy

250

Cream Cheese

Full fat

piece

Egg

Free-range, beaten for wash

scoop

Vanilla Ice Cream

Good quality

Fruits

piece

Peach

Peeled, stones removed, sliced

125

Raspberry

Liquids

150

Water

100

Sherry

Pedro Jimenez PX or similar

Method

Boil caster sugar, water, and sherry in a pan until thickened to a syrup.

Bake on a large sheet for 12-15 minutes until golden-brown.

Preheat the oven to 180°C.

Crimp the edges with a fork and glaze the tops with egg wash.

Brush the pastry edges with egg wash and press to seal.

Fold the pastry over the filling to create semi-circles.

Sprinkle brown sugar over the filling and add the raspberries.

Place the peach mixture onto one half of each pastry circle.

Mix the sliced peaches and cream cheese together in a bowl.

Cut six 20cm circles from the puff pastry.

Drizzle the turnovers with sauce and serve with ice cream.

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