Strawberry Cheesecake Turnovers
Delightful turnovers filled with a creamy cheesecake mixture and fresh strawberries, encased in flaky puff pastry.
Ingredients
Pastry and Filling Ingredients
- ½ lb frozen puff pastry, thawed This is the magical base that puffs up into flaky layers.
- 1 large egg plus 1 tbsp water This egg wash gives the turnovers a lovely golden sheen once baked.
- 8 oz block cream cheese, softened The creamy rich filling for the turnovers.
- ⅓ cup powdered sugar, plus extra for dusting Adds sweetness and a beautiful finish.
- 1 tsp vanilla extract Enhances the overall flavor.
- 8 pieces fresh strawberries, stems removed and diced Provides freshness and a juicy burst in each bite.
Instructions
Preparation
- Preheat your oven to 400 degrees.
- Ensure your puff pastry is fully thawed and your cream cheese is softened at room temperature.
- In a bowl, beat together the cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth and creamy.
- Cover the bowl with plastic wrap and refrigerate until needed to firm up the filling.
- Remove stems from strawberries and dice them into small pieces, setting aside for filling.
- Roll out the puff pastry into an 11-inch square and cut it into 4 equal squares. Place them on a baking sheet lined with parchment paper.
- Whisk the egg with the tablespoon of water and brush this egg wash over each square.
Cooking
- Fold each square diagonally to form a triangle, but do not press the edges together yet.
- Brush more egg wash over the tops of each triangle.
- Bake in the preheated oven for 18 minutes, until golden brown.
- Let the turnovers cool completely before filling.
- Once cooled, carefully open each turnover and fill with the cream cheese mixture using a piping bag or spread with a butter knife.
- Top each filled turnover with diced strawberries.
- Dust with extra powdered sugar before serving.
Notes
Serve immediately for best flavor. These turnovers pair well with whipped cream or a scoop of vanilla ice cream.