Air-Fried Peach Turnovers with Rosemary-Orange Glaze

Put the peaches, dates, half the rosemary, 1 tablespoon caster sugar, half the orange zest and 1 tablespoon orange juice in a small heatproof dish. Air-fry at 180°C for 8–10 minutes, stirring once, until syrupy but still spoonable, then cool completely.

Lightly flour the worktop and unroll the puff pastry. Cut it into four even squares, keeping the pastry cold so it stays easy to handle.

Spoon the cooled peach filling onto one half of each pastry square, leaving a clear border. Brush the edges with beaten egg, fold into triangles and press the edges firmly with a fork to seal.

Brush the turnovers with more beaten egg and sprinkle with the remaining caster sugar. Air-fry at 180°C for 10 minutes, then turn carefully and cook for 4–5 minutes more until puffed, crisp and golden.

Stir the icing sugar with the remaining orange zest, 2 teaspoons orange juice and a pinch of finely chopped rosemary to make a thick drizzleable glaze.

Let the turnovers stand for 5 minutes, then drizzle with the rosemary-orange glaze and scatter over the toasted almonds before serving warm or at room temperature.