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Strawberry Cheesecake Turnovers

These sweet and creamy Strawberry Cheesecake Turnovers, filled with luscious cream cheese and fresh strawberries, are perfect for breakfast or dessert and evoke the warmth of cherished family gatherings.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pastry
  • 1/2 lb frozen puff pastry (thawed)
  • 1 egg egg + 1 tbsp water For egg wash
For the filling
  • 1 8 oz block cream cheese, softened
  • 1/3 cup powdered sugar Plus more for dusting
  • 1 tsp vanilla extract
  • 8 pieces strawberries, stem removed and diced

Method
 

Preparation
  1. Preheat your oven to 400 degrees F.
  2. Blend the cream cheese with powdered sugar and vanilla extract using a hand mixer until smooth and creamy. Cover with plastic wrap and chill in the refrigerator.
  3. Dice the strawberries into small chunks and set aside.
  4. Roll out the puff pastry into an 11-inch square and cut it into four equal squares.
  5. Transfer the pastry squares to a parchment-lined baking sheet.
  6. In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Brush over each pastry square.
  7. Fold each square into a triangle, leaving them slightly open.
Baking
  1. Bake in the preheated oven for 18 minutes or until puffed and golden brown.
Finishing Touches
  1. Once cooled, gently open the turnovers where they were folded and fill them with the cream cheese mixture.
  2. Spoon diced strawberries on top and dust with powdered sugar.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to restore crispness.