Strawberry Peach Turnovers

Golden, flaky, and simple irresistible strawberry/ peach turnovers! Fresh strawberry and peaches cooked slowly with a touch of butter and sugar taste like heaven. 

INGREDIENTS
Crust:
2 1/2 cup flour
1 tsp salt
2 tsp sugar
1 cup cold unsalted butter, cubed
1/4 to 1/2 cup ice water
Filling:
2 tbsp unsalted butter, cubed
1 1/2 cup peeled and diced peaches
3 tbsp sugar
pinch of salt
1/2 tsp cornstarch 
2 tsp water
1/2 small peach, thinly sliced
1-2 strawberry, thinly sliced
2 tbsp sugar
Topping:
1 tbsp cream
2 tsp sugar

DIRECTIONS
Crust:
Combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 1/4 cup ice water in a steady stream through feed tube. If needed, add additional ice water 1 tbsp at a time, and process just until dough holds together in large clumps(no more than 30 seconds). Divide dough into two equal portions. Wrap each portion in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
Filling:
Combine butter, diced peaches, 3 tbsp sugar, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until butter is melted and juices are bubbling. Reduce heat and simmer for 15 to 20 minutes, stirring occasionally, until fruit has soften. Whisk together corn starch in water and add to saucepan. Simmer for 1 to 2 minutes, until mixture has thickened. Transfer to bowl and chill until ready to use.
Dough:
Line two baking sheets with parchment paper. Place one disc of dough on floured board and dust dough with flour. Roll out until dough is about 1/8" thick (if dough starts to stick, use a floured bench scraper to gently lift dough from board.) Cut out 4 1/2 inch squares of sough (re-roll scraps once). Place squares on baking sheet and chill in the refrigerator for 15 minutes. Repeat with second disc dough and preheat 400 F.
Assemble:
Working with 1 or 2 squares at a time, place two tsp of  peach/ strawberry filling in the center of the square. Top with 1 or 2 peach/strawberry slices and sprinkle with sugar. Brush edges of pastry lightly with water and fold diagonal to form a triangle. Seal the edges of each turnover by crimping with a fork and vent tops with a sharp knife. Chill assembled turnovers in the refrigerator in the refrigerator for 10 minutes.
Just before baking, brush turnovers with cream and sprinkle with sugar. Bake for 26 to 30 minutes, until golden brown. Cool turnovers on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

* Recipe by tutti-dolci.com*