Nectarine Turnovers are quick and easy flaky puff pastry pockets filled with juicy nectarines. Quick, easy, and perfect for a summer dessert.
If you’ve never tried a nectarine turnover, you’re in for something special. I love how the sweet, juicy nectarines bubble inside crisp, golden puff pastry.
Each bite feels like summer on a plate.
You don’t need fancy skills or rare ingredients. I promise this is one of the easiest fruit desserts I make, and it never fails to impress.
Nectarines are perfect for baking because they hold their shape and have a natural tartness that balances the sugar.
You get that warm cinnamon note too, which always reminds me of homemade pies but without all the effort.
I usually serve these nectarine turnovers warm with a scoop of vanilla ice cream or on their own. They’re great for breakfast, brunch, dessert, or to take to a cookout.
If you’ve got nectarines, a box of puff pastry, and a few pantry basics, you’re halfway there.
Enjoy your nectarine turnovers for brunch with a fancy coffee, like Hawaij Coffee or Sweet Potato Latte.
Looking for more tasty ways to use up nectarines? Be sure to try Nectarine Compote, or Grilled Nectarines with maple and brown sugar.
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Why You'll Love This Recipe
- Takes under 30 minutes from start to finish.
- Uses simple, pantry-friendly ingredients.
- Great way to use ripe summer nectarines.
- Kid-friendly and portable.
- Freezer-friendly.
- You can make them ahead for brunch or dessert.
- Works with other fruits too.
- No fancy equipment needed.
- Impresses guests every time.
- Delicious warm or cold.
Ingredients
- Nectarines. The star ingredient. Use ripe but firm nectarines so they don’t turn to mush. Keep the skin on for color and fiber.
- Sugar. White or brown sugar works. Brown sugar adds a caramel-like depth.
- Lemon Juice. Adds brightness and helps balance the sweetness.
- Cornstarch. Thickens the filling so it doesn’t run out.
- Ground Cinnamon. Adds warmth and a classic pie flavor.
- Puff Pastry Sheets. Store-bought puff pastry makes these easy. Let it thaw in the fridge overnight if frozen.
- Flour. For dusting your surface so the pastry doesn’t stick.
- Egg. Helps seal the edges and gives the pastry a golden finish.
- Crystalized Sugar (optional). Sprinkling on top adds sparkle and crunch.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 400°F/200°C. Line two baking sheets with parchment paper.
Leave the skin on the nectarines, but remove and discard the pits. Chop them up small.
Add the diced nectarines to a mixing bowl along with the sugar, lemon juice, cornstarch and cinnamon. Toss gently to coat.
On a lightly floured surface, unfold each of the two puff pastry sheets. Cut each square into four squares, yielding a total of 8 squares.
Spoon approximately ⅓ cup of the nectarine mixture into the center of each square. Brush the edges of the pastry with beaten egg.
Fold each square in half diagonally to form a triangle, then press the edges to seal and crimp with a fork. Chill in the refrigerator for about 15 minutes, or until firm.
Cut two small slits into the top of each nectarine turnover, by poking them with a sharp knife.
Brush the top of each pastry with beaten egg, then sprinkle with the crystalised sugar.
Bake 18-20 minutes or until golden. Allow to cool slightly and serve warm or cold.
Serving Suggestions
- Warm with vanilla ice cream.
- Dust with powdered sugar.
- Serve with fresh whipped cream (or try Lemon Whipped Cream).
- Add to a brunch spread.
- Pack in lunchboxes.
- Serve with a cup of coffee or tea (like Strawberry Iced Tea)
- Drizzle with honey or Whipped Honey.
- Top with a dollop of Greek yogurt.
- Serve alongside a fruit salad or Fruit Platter.
- Pack for a picnic dessert.
Storage
Store. Keep leftovers in an airtight container at room temp for up to 2 days. After that, refrigerate for up to 4 days.
Freeze. Freeze unbaked turnovers on a tray until solid, then transfer to a bag. Bake from frozen, adding 3-5 extra minutes.
Make Ahead. Assemble turnovers and chill for up to 24 hours before baking. This helps prevent leaks.
Recipe Tips
Keep puff pastry cold so it stays flaky.
Don’t overfill the turnovers to avoid leaks.
Seal edges well with a fork.
Chill turnovers before baking for best shape.
Cut small slits on top so steam escapes.
FAQs
Do you peel nectarines for baking? No. The skin softens and adds color.
Why is my turnover leaking? You may have overfilled it or not sealed the edges tightly. Use egg wash to help seal.
Can you use frozen nectarines? Yes, thaw and drain well first.
How do you reheat turnovers? Warm in a 350°F oven for 5-8 minutes.
What other fruits work in turnovers? Peaches, apples, berries, pears, or cherries.
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📖 Recipe
Ingredients
- 2 ½ cups diced nectarines approx 4 nectarines
- 2 tablespoons sugar white or brown
- 2 teaspoons lemon juice
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- 17.3 ounce puff pastry 490g, thawed if frozen
- Flour for dusting
- 1 egg lightly beaten
- Crystalized sugar optional
Instructions
- Preheat the oven to 400°F/200°C. Line two baking sheets with parchment paper.
- Leave the skin on the nectarines, but remove and discard the pits. Chop them up small.
- Add the diced nectarines to a mixing bowl along with the sugar, lemon juice, cornstarch and cinnamon. Toss gently to coat.
- On a lightly floured surface, unfold each of the two puff pastry sheets. Cut each square into four squares, yielding a total of 8 squares.
- Spoon approximately ⅓ cup of the nectarine mixture into the center of each square. Brush the edges of the pastry with beaten egg.
- Fold each square in half diagonally to form a triangle, then press the edges to seal and crimp with a fork. Chill in the refrigerator for about 15 minutes, or until firm.
- Cut two small slits into the top of each nectarine turnover, by poking them with a sharp knife.
- Brush the top of each pastry with beaten egg, then sprinkle with the crystalised sugar.
- Bake 18-20 minutes or until golden. Allow to cool slightly and serve warm or cold.
Notes
FAQs
Do you peel nectarines for baking? No. The skin softens and adds color. Why is my turnover leaking? You may have overfilled it or not sealed the edges tightly. Use egg wash to help seal. Can you use frozen nectarines? Yes, thaw and drain well first. How do you reheat turnovers? Warm in a 350°F oven for 5-8 minutes. What other fruits work in turnovers? Peaches, apples, berries, pears, or cherries.Recipe Tips
- Keep puff pastry cold so it stays flaky.
- Don’t overfill the turnovers to avoid leaks.
- Seal edges well with a fork.
- Chill turnovers before baking for best shape.
- Cut small slits on top so steam escapes.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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