Directions:

• Put the peaches, dates, rosemary, a tablespoon of caster sugar, the orange juice and half the zest into a heatproof dish that fits into your air fryer.
• Air-fry for 10 minutes, stirring a couple of times, until the peaches just start to break down. Set aside to cool.
• Preheat the air fryer to 180C.
• Once the filling is cool, lightly dust a work surface with flour. Roll out the puff pastry to make a square roughly 34x34cm/13½x13½in. Cut this into four smaller squares.
• Spoon a quarter of the peach filling into the corner of each square. Brush the edges with beaten egg, then bring one corner over to meet the other, creating a triangle shape and covering the filling. Use a fork to press down and seal the edges.
• Brush each turnover with beaten egg and sprinkle over the remaining caster sugar.
• Air-fry for 10 minutes, then flip over and cook for a further 5 minutes.
• While the turnovers are cooking, make the topping. Mix together the icing sugar, rosemary and about 2 teaspoons of the orange juice to make a thick smooth paste that you can drizzle.
• Once the turnovers have cooled slightly, use a spoon or piping bag to drizzle the topping over in thin lines. Scatter over the toasted almonds and serve.