Flaky peach turnovers made with puff pastry and topped with sweet vanilla glaze.

Scale

1 box puff pastry (2 sheets), thawed

21 ounces peach pie filling

1 egg white beaten with 1 teaspoon water

2 cups powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

1. Preheat oven to 375 degrees F.

2. Prepare baking sheets with non-stick spray or parchment paper.

3. Unroll puff pastry and seal perforated lines.

4. Cut each sheet into four equal squares.

5. Place peach filling in center of each square.

6. Brush edges with egg wash and fold into triangles.

7. Crimp edges with fork and brush tops with egg wash.

8. Bake 20 to 25 minutes until golden brown.

9. Cool on wire rack.

10. Whisk glaze ingredients and drizzle over cooled turnovers.

Best served the day they are made.

Can be enjoyed warm or at room temperature.

Store in airtight container up to 2 days.