This recipe comes to us from Ashley Jerome, "Fire in the Kitchen", a feature in Grid Philly Magazine.  Thanks, Ashley!

Ingredients:

• 1/2 can Three Springs Fruit Farm Canned Peaches
• 3 tbsp peach jelly
• 1 tbsp cornstarch
• 1/8 tsp cinnamon
• 1 frozen puff pastry sheet, thawed
• 1 lg egg, beaten
• 2 tbsp cold Green Meadows butter, cut into cubes
• 1 tbsp sugar

Preheat oven to 400 degrees.  Butter a large baking sheet.

Stir the peaches, cinnamon, jelly, and cornstarch in a bowl.  Roll out the puff pastry sheet on a floured surface into a 12x9 inch rectangle.  Cut into 6 squares.  Divide peach mixture evenly, leaving a 1 inch border on all sides.  Brush egg onto the border.  Place a cube of butter on top of the filling.  Fold into a triangle and crimp the edges with a fork.  Cut a large vent on top of each turnover.  Brush the top with egg and sprinkle with sugar.  Bake for 20 minutes.

Thanks,  !

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