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These strawberry cheesecake turnovers bring together creamy tangy filling and bursts of fresh strawberry inside ultra flaky puff pastry. They are quick to make and always disappear fast at brunch or as a sweet afternoon treat with coffee. Their pretty layers and cloud of powdered sugar make them look extra special but anyone can master these at home.
After first baking these for Easter brunch my family wanted a batch every weekend. Even my neighbor who rarely eats dessert said she is obsessed since trying one.
Ingredients
- Frozen puff pastry: Use a high quality brand with real butter for the flakiest texture
- Cream cheese: The block style cream cheese softens well and gives the richest tang
- Powdered sugar: Sweetens the filling and creates that beautiful snowlike finish on top sift for best results
- Vanilla extract: Adds mellow depth to balance tart strawberries look for pure extract
- Strawberries: Fresh and ripe with deep red color have the best flavor you can swap in sweet raspberries or blueberries too
- Egg: The wash gives shine and golden brown color to the pastry organic fresh eggs whip up with more volume
- Water: Helps create a cohesive eggwash to brush on before baking
Step-by-Step Instructions
- Prep Ingredients
- Make sure your puff pastry is fully thawed and your cream cheese is soft. This ensures smooth mixing and easy shaping later.
- Mix the Filling
- Use a hand mixer to beat the cream cheese with powdered sugar and vanilla until very creamy and no lumps remain. Refrigerate this to keep it thick and stable.
- Prepare Pastry Squares
- On a lightly floured surface roll out the puff pastry to an eleven inch square. Use a very sharp knife or pizza wheel to neatly cut it into four equal squares for even baking.
- Egg Wash
- Whisk the egg with a little water until fully combined. Brush this lightly over all the pastry squares. The wash helps glue the layers and deepens the golden color.
- Bake
- Carefully fold each square into a triangle without sealing the edges shut. Move them to a parchment lined baking sheet. Brush more egg wash on top for even browning. Bake for eighteen minutes until deeply golden and puffed.
- Fill the Pastries
- After cooling use a serrated knife if needed to gently open the pastry along the folded line. Fill first with a generous layer of the cream cheese mixture using a piping bag or even a plastic zip bag with the tip cut off.
- Add Strawberries
- Spoon fresh diced strawberries over the cream cheese filling. The juicy fruit cuts through the richness and makes every bite bright.
- Finish with Powdered Sugar
- Dust the tops with more powdered sugar using a fine mesh strainer for a picture perfect touch. Eat right after filling for the best texture.
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You Must Know
- These are best eaten the same day while the pastry is crisp and the filling is cool
- Super kid friendly and fun to make together especially when adding the filling
The combination of real strawberries and creamy filling reminds me of summers spent on my grandparents porch when we would pick berries and turn them into anything sweet. Even now I think of those afternoons when I bake these turnovers.
Storage Tips
Keep any leftovers in the refrigerator for up to two days in an airtight container. The pastry will soften a bit so reheat them in a toaster oven or regular oven at low heat for the best flakiness. I do not recommend freezing after baking since the filling can weep as it thaws.
Ingredient Substitutions
Softened mascarpone cheese can work instead of cream cheese for a milder filling. Swap in any ripe seasonal berries such as blueberries or blackberries. If you only have granulated sugar give it a quick blitz in a blender to make it fine and powdery.
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Serving Suggestions
Serve these turnovers alongside brunch classics like scrambled eggs and fruit salad. A little whipped cream or a drizzle of melted chocolate over the top takes them over the top. My family loves them with a strong cup of coffee or black tea.
History and Background
Turnovers have long been a way to use up extra dough and fruit in European kitchens. The idea of creamy cheesecake inside is more modern but blends classic comfort flavors. This recipe brings together American cheesecake tradition with the flaky French style pastry for the ultimate hybrid treat.
Recipe FAQs
- → What type of pastry is best for these turnovers?
Frozen puff pastry thawed fully is ideal, as its layers create a flaky and buttery texture that contrasts nicely with the creamy filling.
- → Can I prepare the filling ahead of time?
Yes, the cream cheese and sugar mixture can be made up to a day before and refrigerated, helping the flavors meld and making assembly quicker.
- → How do I prevent the turnovers from leaking during baking?
Be careful not to seal the turnovers completely shut; leaving a small opening allows steam to escape and prevents overly soggy pastry.
- → What’s the best way to dice strawberries for filling?
Remove stems and cut strawberries into small, uniform pieces to ensure even distribution and a pleasant bite in every turnover.
- → Is there an alternative to egg wash for brushing?
For a brushed shine, egg wash works best, but melted butter can be used as a substitute for a rich color and flavor.