Nectarine Turnovers (Easy Nectarine Recipe)
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My nectarine turnovers showcase ripe, juicy nectarines, along with dark brown sugar, vanilla, and cardamom. For convenience, I’ve developed this easy nectarine recipe using a sheet of store-bought puff pastry, so it comes together in less than an hour from start to finish. Serve homemade nectarine hand pies for breakfast or brunch, or accompanied by a scoop of vanilla bean ice cream for a rustic summer dessert!
Key Ingredients
- Nectarines – Look for ripe nectarines. A ripe nectarine should feel slightly soft to the touch (not mushy or squishy!), with a fragrant scent and speckled skin. Avoid overly firm nectarines or fruit with a green tint. These aren’t quite ripe enough yet, and will lack flavor if you use them to make the hand pie filling.
- Cornflour – Cornflour (or cornstarch, depending on your location) thickens the fruit filling. Make sure the product you’ve chosen looks like a fine white powder (similar to confectioner’s sugar), not a coarsely ground yellow meal.
- Vanilla Bean Paste – Vanilla bean paste (not extract) adds notes of vanilla—and pretty bean speckles!—to the fruit filling. Nielsen-Massey and Taylor & Colledge make my favorite brands. You can also use the scrapings of 1 vanilla pod.
- Ground Cardamom – Ground cardamom gives the fruit filling a hint of spice. I always keep ground cardamom in my spice cabinet (it has a lovely flavor that reminds me of autumn, and is so good in blondies and palmiers!) but you can replace it with another ground spice, such as ground cinnamon, ground ginger, or even homemade mixed spice.
- Puff Pastry – You’ll need one sheet of puff pastry, rolled or trimmed to about 8 x 12 inches in size. I used store-bought (if frozen rather than refrigerated, thaw according to the manufacturer’s instructions) but you can also use homemade puff pastry if you’re adept at making your own.
Tips and Tricks and Tools
- Discard excess liquid. If the filling seems particularly juicy, discard any excess liquid left at the bottom of the bowl. Don’t spoon it over the diced nectarines—too much liquid increases the risk of soggy pastries.
- Allow a border. When spooning the nectarine filling, allow a generous border around the outside edge. You’ll need room to apply the egg wash, and to thoroughly seal each pastry. If you spread the nectarine filling too close to the outer edge of the pastry, it will ooze out the sides as the pies bake. It will always ooze a little, though. That’s just part of the rustic charm of making any kind of hand pies. (See my pic below!)
- Rest before serving. While I think that these nectarine turnovers are best enjoyed warm, do allow them to rest for a few minutes before serving. If you dig in immediately, the piping hot filling will burn your tongue. (Speaking from experience on this one!)
- Consider the size of your cutter. I’ve made this recipe in two ways: With smaller discs of pastry (yielding twelve 3 1/2-inch turnovers) and larger discs (yielding nine 4-inch pies). You can make either, but after several rounds of testing, I think it’s easier to make larger turnovers. Larger discs of pastry make it easier to wrap the nectarine filling inside, and reduce the risk of leakage as the pies bake.
- Gather the right tools. I recommend purchasing a set of round cutters (for cutting the discs of puff pastry), a pastry brush (for egg-washing the pastry), and a half sheet rimmed baking tray (for baking the turnovers, the edges catching any filling that leaks as they bake) and a garden-variety kitchen fork for crimping the edges of each turnover.
Nectarine Turnovers (Easy Nectarine Recipe)
- Total Time50 minutes
- Yield12 3 1/2-inch turnovers 1x
Nectarine turnovers made with puff pastry, nectarines, and dark brown sugar, plus notes of cardamom and vanilla bean.
Ingredients
Nectarine Filling:
200-250 grams finely diced nectarines (about 1 1/2 cups; 7o ounces; or 2 large nectarines)*
30 grams dark brown sugar (2 tablespoons, packed)
15 milliliters lemon juice (1 tablespoon)
5 grams cornflour/cornstarch (2 teaspoons)
1 teaspoon vanilla bean paste
1/2 teaspoon ground cardamom
Assembly:
1 sheet puff pastry, thawed according to package directions if frozen
1 large egg, lightly beaten
Demerara sugar, for sprinkling
Instructions
In a small bowl, toss together nectarines, dark brown sugar, lemon juice, cornstarch, vanilla bean paste, and ground cardamom. Set aside.
Preheat oven to 400° F (205° C). Line a half-sheet rimmed tray with parchment.
Unroll pastry on a silicone rolling mat or lightly floured countertop. With a rolling pin, roll to approximately 11 x 14 inches.
With a 3 1/2-inch round metal cutter, cut pastry into 12 circles.**
Arrange on prepared tray.
Spoon nectarine filling, dividing it evenly amongst the 12 pastry circles. Use the fruit only, discarding the excess liquid at the bottom of the bowl.
With a pastry brush, apply a thin strip of beaten egg around the outer edge of each circle.
Fold the pastry over the nectarine filling to create a half-moon shape. With your fingertips, gently seal the edges to prevent the filling from leaking.
With a fork, crimp the sealed edge. (Alternatively, you can use the back of a knife to create a decorative scalloped edge.)
With a pastry brush, brush the top of each nectarine turnover with beaten egg.
Sprinkle liberally with Demerara sugar.
Bake in preheated oven for 17-20 minutes, or until flaky and deeply golden brown, with bits of fruit bubbling around the edges.
Allow to cool briefly before serving. Serve warm. Store leftover turnovers in an airtight container at room temperature for up to 2 days.
Notes
*Before dicing, wash the nectarines and carefully remove the pits. Do not peel.
**I’ve made this recipe in two ways: With smaller discs of pastry (yielding twelve 3 1/2-inch turnovers) and larger discs (yielding nine 4-inch pies). You can make either, but after several rounds of testing, I think it’s easier to make larger turnovers. Larger discs of pastry make it easier to wrap the nectarine filling inside, and reduce the risk of leakage as the pies bake.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Turnovers and Hand Pies
- Method: Oven
Replacing the Nectarines with Peaches
Peaches and nectarines are similar fruits, but they’re not exactly the same. Peaches are known for their soft, fuzzy skin, while nectarine skin feels smooth and fuzz-free. Nectarines usually feel slightly firmer, with a slightly tarter flavor compared to their sweeter, softer counterparts. Both peaches and nectarines work nicely in baking and dessert recipes. You can often use the two interchangeably, and peaches will definitely work in these turnovers. Or use nectarines for this recipe, and save the peaches to make my vanilla poached peaches, vanilla peach granita, summer grilled peach and goat cheese pizza, or my peach hand pies with blueberries and walnuts.
Make-Ahead and Storage Suggestions
For the best flavor and texture, I recommend baking these nectarine turnovers on the day you plan to enjoy them. Store leftovers in an airtight container at room temperature for up to two days.
To freeze: Layer turnovers between sheets of parchment and freeze in an airtight container for up to three months. Thaw at room temperature. Enjoy cold, or reheat in a 350° F (176° C) oven until warmed through.
Other Turnover and Hand Pie Recipes You Might Enjoy
Cranberry Apple Hand Pies
Apple Turnovers (Chaussons aux Pommes)
Mixed Berry Hand Pies
Puff Pastry with Feta and Cherries
Blueberry Hand Pies
Peach and Ginger Hand Pies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
