Peach and Amaretti Turnovers

Peach and amaretti turnovers are a delightful combination of the sweetness of the fruit and the crunchiness of the amaretti cookies. This becomes even more indulgent when paired with the flakiness of puff pastry. Here is the recipe:

Ingredients

• 1 roll of ready-made rectangular puff pastry
• 2 ripe but firm peaches
• 100 g of dry amaretti cookies
• 1 egg yolk
• Powdered sugar (for dusting)
• Lemon juice

Preparation

1. Preheat the oven to 180 °C (static mode).
2. Roll out the puff pastry on a work surface and cut it into squares of about 10 cm on each side.
3. Wash the peaches, cut them in half and remove the pit, then cut them further into not too thin slices, and drizzle them with a bit of lemon juice to prevent browning.
4. Crumble the amaretti. You can leave some larger pieces for a pleasant difference in texture.
5. Spread the crumbled amaretti in the center of each puff pastry square, leaving an edge free around.
6. Lay some peach slices on top of the amaretti.
7. Fold the edges of the puff pastry inward, over part of the peaches, to create a frame and contain the filling during baking.
8. Beat the egg yolk and gently brush the edges of the turnovers.
9. Bake for about 20 minutes or until the puff pastry is golden brown and well risen.
10. Once baked, remove the turnovers from the oven and let them cool on a wire rack.
11. Before serving, dust with powdered sugar to taste.

Curiosity

Did you know that amaretti are a traditional sweet from Lombardy and Piedmont? These cookies, crunchy outside and soft inside, were created in the 18th century, and their popularity quickly crossed regional borders, making them appreciated all over Italy and around the world. Paired with fruit, particularly soft-fleshed fruit like peaches, they become a simple and tasty filling for baked desserts.