- 3 ripe peaches
- 30 g of cane sugar
- ½ tsp of vanilla extract
- 15 g of tapioca starch or 20 g of cornstarch
- 2 rolls of pie crust
For the glaze:
- 1 egg yolk
- A pinch of cane sugar
Preheat the oven to 190°C.
Wash and cut the peaches into small pieces.
In a bowl, mix the peaches, sugar, vanilla, and starch. Cut out circles of about 11 cm in the dough.
Put a little bit of peach mixture in the center.
Natacha and Daniela's tip: make sure the filling does no spill over the edges, otherwise it may be difficult to close the turnover. Fold the dough over the filling to form a semicircle.
Crimp the edges using your fingers or a fork. In a small bowl, mix the egg yolk and pinch of cane sugar before brushing the turnovers to obtain a nice golden color.
Place the turnovers on a baking sheet previously covered with a baking mat and bake at half height for 20 minutes. Let cool and place some turnovers in the MB Gram snack box.