• Preheat the oven to 400°F.* Line two large baking sheets with parchment paper.
• To a large bowl, add the drained peaches, cinnamon, cornstarch, and salt. Mix to coat the peaches.

Assembly & Baking

• Roll out each pastry sheet into a 12-inch square. Cut each square into 4 squares for a total of 8 puff pastry squares.
• To the middle of each square, add 3-4 peaches.
• In a small dish, whisk together the egg and water. Brush the egg mixture over the edges of the squares, reserving the rest for the tops of the pastries.
• Fold each pastry over from one corner to another, forming a triangle shape. Use a fork to press and seal the edges.
• Brush the tops of each pastry with the remaining egg wash.
• Place four pastries onto each prepared baking sheet. Using a sharp knife, cut three slits on the top, making sure to cut all of the way through the pastry dough.
• Bake for 20-22 minutes or until golden brown. Let the turnovers cool before adding glaze.

Glaze

• In a small bowl, whisk together the confectioners’ sugar and one tablespoon of milk. Add more milk, one tablespoon at a time, until a pourable consistency is reached.
• Drizzle glaze over cooled turnovers.