Stone fruit season is one of the best parts of summer. Our local farmers market overflows with sweet, juicy peaches, nectarines, apricots and plums, with every variety and cross-breed in-between.

My husband is obsessed with fruit. He, like many native Californians, grew up with a variety of fruit trees right in his backyard. Of those, peaches, and peach cobbler, give him the warm fuzzies.

Making his beloved cobbler this year proved slightly problematic. Besides having two kids under 18 months old limiting my baking time, we don't need a whole pan of cobbler in the fridge as we shape up for our trip to the Bahamas in a couple months.

The humble peach turnover was the perfect solution, which hardly compromised the peachy goodness. I adapted two recipes to come up with what I think might be the perfect peach turnover: quick, easy, delicious and sensibly portioned.

The golden brown, slightly salty crust pairs perfectly with the very sweet white peaches with just a hint of spice from the cardamom and nutmeg.

Go make these right away, and please let me know how yours turned out.

Quick and easy peach turnovers

Ingredients:

For the turnovers:

• 1 package frozen puff pastry dough
• 4-5 ripe peaches, pitted, peeled and sliced thinly (I prefer white peaches)
• 1/2 cup sugar, divided
• 1 tablespoon all-purpose flour
• 1 teaspoon fresh lemon juice
• egg wash (1 egg mixed with 1 teaspoon water)
• 1/8 teaspoon cardamom (optional)
• 1/4 teaspoon nutmeg (optional)

For the glaze:

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla

Directions:

1. Take the puff pastry sheets out of the freezer and let thaw overnight in the refrigerator, or on your counter, per package instructions.
2. Preheat oven to 425 degrees F.
3. While the pastry is thawing, peel, pit, and thinly slice your peaches. Mix the sliced peaches with 1/4 cup sugar, lemon juice, flour and cardamom. Set aside.
4. Mix the remaining 1/4 cup of sugar and nutmeg. Sprinkle half of the sugar mixture onto each of the 2 pastry sheets and roll them gently with a rolling pin to incorporate the sugar and nutmeg. Cut each sheet into 4 squares.
5. Place about 1/4 cup of the peach mixture in the middle of each of the squares of pastry. Fold the pastry over from corner to corner and seal the edges with the tines of a fork.
6. Bake in the preheated oven for about 10-12 minutes, until golden brown. Remove to a cooling rack. Makes 8 servings.