Baking & Pastry Classics: Peach Melba Turnovers

Peach Melba Turnovers By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Birmingham Alabama Pastry Chef Southern Hostess Sports Entertaining Tailgating Expert Food Stylist Tide & Tigers Today Tailgate Host WBRC Fox 6 Cooking Lessons How To Make Peach Fried Pies & TurnoversBaking & Pastry Classics

The Dessert

Peach Turnovers

A pocketful of rosy sunshine, Peach Melba Turnovers showcase the tree-ripened beauties we patiently await each summer & a Southerner’s love of flaky pie crust prepared with a smidgen of good grit. Just the right amount of sweetness balances the miniature jewels drizzled with an effortless Buttermilk-Vanilla Glaze adding a casual warmth that invites guests to indulge in another. Be sure to have a look at my tips on How To Peel, Pit & Slice Peaches that are certain to make prep work a snap. If you need a refresher course on preparing homemade pie crust, How To Make Pastry Dough highlights the secrets to achieving ultra crisp layers just like your grandmother would have shared with you. The turnovers are a wonderful compliment to any seasonal gathering you may be hosting & can be filled & fluted up to one day ahead of time so you can give party guests the royal treatment by frying & glazing the little pies just before serving. Follow my instruction & get ready to wow the neighborhood with a small batch of peachy summer goodness.

Peach Melba Turnovers By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Birmingham Alabama Pastry Chef Writer Food Stylist Author Tailgating Expert Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host Cooking Lessons WBRC Fox 6 How To Make Peach Turnovers

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPeach Melba Turnovers
makes 2 dozen

Inspired by the traditional Peach Melba combination of lemon scented poached peaches topped with vanilla ice cream & fresh raspberry sauce, the turnovers feature the same flavors in these flaky pastries with heart.

1 cup peeled, pitted & diced fresh peaches
1/4 cup sugar
2 Tbsp fresh lemon juice
1/3 cup raspberries
Buttermilk-Cornmeal Pastry Dough
1 egg, lightly beaten
Vegetable oil
Buttermilk-Vanilla Glaze

Bring the peaches, the sugar & the lemon juice to a simmer in a 2-quart saucepan over Medium heat, stirring occasionally, 5 minutes. Add the raspberries & continue to cook, stirring occasionally, 6 minutes or until about 1 Tbsp of the liquid remains. Whisk the mixture to break up the peaches & raspberries a bit. Remove from the heat. Chill at least 1 hour or up to 2 days. 

Prepare the Buttermilk-Cornmeal Pastry Dough as directed. Roll the dough between plastic wrap to a 1/8-inch thickness. Cut 24 {3 1/4-inch} circles, rerolling the dough as needed. Brush the egg on the circles. Top the center of each piece of dough with 1 tsp peach-raspberry mixture. Fold the dough in half over the filling creating a pocket. Press the edges well to seal. Use a fork to create a decorative flute around each miniature pie. Place onto a parchment paper-lined half sheet pan & cover with plastic wrap. Chill 20 minutes.

Pour the oil to a depth of 1 1/2 inches in a Dutch oven & heat to 360 degrees. Fry, in batches, 2 to 3 minutes or until the pastry is golden brown on both sides. Remove from the oil. Drain well on paper towels over a wire rack 10 minutes. Drizzle the turnovers with the Buttermilk-Vanilla Glaze. Allow to dry. Serve at room temperature.

How To Make Peach Turnovers By Rebecca Gordon Buttermilk Lipstick Editor-in-Chief TV Cooking Personality Birmingham Alabama Pastry Chef Food Stylist Author Writer Southern Hostess Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6 Cooking Lessons How To Make Peach Turnovers

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Cornmeal Pastry Dough
makes 24 {3 1/4-inch} dough circles

1 1/2 cups ap flour
3 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
1/4 cup cold butter
1/4 cup cold shortening
3 to 4 Tbsp whole buttermilk

Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture & shape the dough into a disc. Place the dough disc between two sheets of plastic wrap. Use as directed.

Buttermilk-Vanilla Glaze By Rebecca Gordon Buttermilk Lipstick Editor-in-Chief TV Cooking Personality Food Stylist Writer Pastry Chef Tailgating Expert Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host WBRC Fox 6 Raycom News Network How To Make Peach Turnovers & Fried Pie

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Vanilla Glaze
makes about 1/2 cup

1 cup powdered sugar
2 Tbsp buttermilk
1/4 tsp vanilla extract

Whisk together all of the ingredients in a small bowl until smooth. Use as directed.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Peach Turnovers By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Pastry Chef Food Stylist Writer Southern Hostess Sports Entertaining Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6 Cooking Lessons How To Make Peach PieHow To Make Peach Turnovers

Turnovers can be prepared in a variety of ways. Many times they’re made with puff pastry cut into squares then folded into triangles. Fillings also vary from apple to cherry to blueberry & many times start with dried fruit instead of the fresh gems available at farm stands now. Turnovers can be baked or fried as well as drizzled or dunked entirely in the glaze for an extra glossy-sweet morsel. The ease of simply folding the dough over the filling makes turnovers a popular summertime treat. Learn how to make an iconic Southern favorite by following my valuable advice.

Peach Melba Turnovers By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Birmingham Alabama Pastry Chef Author Tailgating Expert Food Stylist Writer Sports Entertaining Tide & Tigers Today Tailgate host WBRC Fox 6 Cooking Lessons How To Make Turnovers & Peach Pie
The Technique

No. 1

The Peach-Raspberry Filling

Stir more often once the raspberries are added.
The liquid will begin to evaporate more quickly & this will keep the mixture from burning.
The filling consistency will be chunky & will thicken further upon chilling. 
The fruit mixture makes about 1/2 cup & you will use all of it.

How To Make Turnovers By Rebecca Gordon Buttermilk Lipstick TV cooking Personality Editor-in-Chief Birmingham Alabama Pastry Chef Writer Tailgating Expert Southern Hostess Author Cooking Lessons How To make Pie Dough Pastry Peach PieNo. 2

The Pastry Cuts

Rolling the dough between plastic wrap allows you to get the pastry as thin as possible.
You can certainly prepare the old-fashioned way but I find the less flour used, the better.

Work in smaller portions of dough if you prefer. It can make the task more manageable.
If the dough gets too warm, just pop it in the fridge a few minutes to firm back up again.

As you cut the circles, place them on a parchment paper-lined half sheet pan.
Cover with plastic wrap to keep them from drying out. 

You can also make all the cuts, then cover & chill them until ready to fill.
The dough needs to be pliable to fold them & prevent it from tearing.
Allow the pan to stand on the counter top a few minutes before proceeding.

How To Make Peach Turnovers By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Writer Pastry Chef Food Stylist Writer Southern Southern Hostess Sports Entertaining Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Alabama How To Make Turnovers No. 3

The Portioning & The Sealing

Brushing the egg over the entire bottom surface makes sealing less fussy.
One quick swipe, a dabble of filling & you’re ready to seal.
Pick up the pie in your hand & press the edges securely to make snug contact.
This will help prevent the pastry from opening during the frying stage.

How To Make Peach Turnovers By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Pastry Chef Tailgating expert southern Hostess Sports Entertaining Cooking Lessons How To Make Peach Pie No. 4

The Crimping

A tiny cocktail fork is the ideal fluting tool for the small pies.
Press the tines around the semi-circle portion of each pie.
This will add a decorative edge & seal the pies just a bit further. 

How To Make Peach Turnovers By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Pastry Chef Sports Entertaining Southern Hostess Writer Food Stylist Birmingham Alabama How To Make Pastry Dough Pie Dough Fried Pie Peach PieNo. 5

The Frying

Attach a candy thermometer to the side of the Dutch oven.
Maintain a temperature of 360 degrees by turning the heat up or down as necessary.

Fry about 5 pies at a time & remove from the grease.
Drain the pies well…
Move them about the paper towels to release as much grease as possible. 

How To Peel Pit Slice Peaches By Rebecca Gordon Buttermilk Lipstick Editor-in-Chief Birmingham Alabama TV Cooking Personality Author Southern Hostess Food Stylist Writer Sports Entertaining Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6 Cooking Lessons How To Make Peach Slab Pieetc

Cooking Lessons
Visit this post for more detailed instructions

How To Peel, Pit & Slice Peaches

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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