Bourbon Peach Turnovers

When you spend a summer in the Okanagan you are guaranteed a few things. Hot weather, beautiful wineries and orchids galore. It wouldn't be hard to attempt the 100 mile diet around here, especially if you have a few fruit trees in your own backyard.



The property I am living on happens to have a few fruit trees and right now is the harvesting time for peaches. So this weekend it was time to pick all the peaches off the tree and think of ways to use the boxes of peaches we had acquired. I think one obvious solution would be to make little peach turnovers. Filling them with bourbon is also not too bad of an idea.

Bourbon Peach Turnovers

Yields: 10 turnovers

• All butter pastry dough (Follow steps 1-7)
• 4 cups of peaches
• 1/4 cup flour
  
• 1/4 cup sugar
• Pinch of salt
• 1 tbsp of bourbon
• 1/2 tsp of vanilla

1. Take one of your chilled dough discs out of the fridge and let it sit for a few minutes before rolling. Once the dough has softened up roll out your disc on a lightly floured counter as close to a square as possible. Roll them to about 1/8 inch thickness.
   
2. Using a pizza cutter cut off access dough so you can form more of a square. Cut that large square into 4 smaller squares. Lay the square onto a baking sheet pan lined with parchment paper and put back into the fridge to chill.
3. Take the access dough that you cut off and put it in the freezer to chill while you roll out your second disc into the same four squares.
4. Once your 8 squares are cut, take the access dough out of the freezer and make 2 more small squares. Now you should have 10 squares. Let them chill in the fridge while you make your filling.
5. For the filling, peel and cut the peaches into half inch piece and mix in a bowl with the flour, sugar, salt, bourbon and vanilla.
   
6. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 1 to 2 tablespoons filling onto a corner half of each square dough . Quickly brush a little cold water around the edge of the dough, and fold it in half so the other side comes down over the filling, creating a triangle. Seal the turnover, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. Place the turnvers back on the parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes. Pre-heat the oven to 375 F.
   
7. Once the dough is chilled beat one egg yolk with 2 tbsp of water and brush over the turnovers. Use a knife to cut two small slits on the top and sprinkle the turnover generously with turbinado sugar. Place them in the oven for 20-25 minutes or until golden brown.
   
8. Once the turnovers are out of the oven, let them cool completely before eating.

Filling Recipe from Smitten Kitchen.