Strawberry Cheesecake Turnovers (Printable Version)
Flaky puff pastry filled with smooth cheesecake and fresh strawberries, dusted with powdered sugar for a light treat.
# Everything You’ll Need:
→ Pastry
01 -
0.5 lb frozen puff pastry, thawed
→ Filling
02 -
8 oz cream cheese, softened
03 -
0.33 cup powdered sugar, plus more for dusting
04 -
1 teaspoon vanilla extract
05 -
8 strawberries, stemmed and diced
→ Egg wash
06 -
1 large egg
07 -
1 tablespoon water
# Steps to Cook:
01 -
Preheat the oven to 400°F. Ensure puff pastry sheets are fully thawed and cream cheese is softened for easy mixing.
02 -
Using a hand mixer, blend cream cheese, powdered sugar, and vanilla extract until smooth, creamy, and thick. Cover with plastic wrap and refrigerate until needed.
03 -
Remove stems and dice strawberries into small, uniform pieces.
04 -
On a lightly floured surface, roll the puff pastry into an 11-inch square. Cut into four equal squares using a pizza cutter or sharp knife. Transfer squares to a parchment-lined baking sheet.
05 -
Whisk the egg with water until combined. Lightly brush egg wash over each pastry square.
06 -
Fold each square in half diagonally to form a triangle, leaving edges unsealed to allow expansion. Brush egg wash over the folded tops.
07 -
Bake in the preheated oven for 18 minutes or until pastries are puffed and golden brown. Remove and allow to cool completely.
08 -
Carefully open the folded edge of each pastry using a serrated knife if needed. Pipe or spread a layer of cream cheese filling inside each turnover, then spoon diced strawberries on top of the filling.
09 -
Dust turnovers with powdered sugar using a fine mesh strainer and serve immediately.
# Extra Suggestions:
01 -
Ensure the cream cheese is softened to achieve a smooth filling. Avoid sealing turnover edges completely to allow puff pastry to expand during baking.