Strawberry Cheesecake Turnovers

These strawberry cheesecake turnovers combine flaky, buttery puff pastry with a rich and creamy cream cheese filling dotted with fresh, sweet strawberries. They bake up golden and crisp, with a smooth filling that offers a refreshing burst of fruity brightness. Perfect for brunch or a delightful afternoon treat, these turnovers are both elegant and approachable for home bakers.

I first baked these for Easter brunch and now they have become a regular request from my family and neighbors alike. The flaky crust paired with the creamy strawberry filling is a combination that always disappears quickly on my table.

Ingredients

• Frozen puff pastry: Choose a high-quality brand with real butter for the flakiest and most flavorful crust
• Cream cheese: Use block style that softens smoothly to give the richest tangy filling
• Powdered sugar: Sweetens the filling and dusting sift it for a light and even finish
• Vanilla extract: Adds mellow warmth to the filling pure extract makes the best flavor difference
• Fresh strawberries: Look for ripe deep red berries for the juiciest sweetest bites you can substitute raspberries or blueberries as well
• Egg: Use organic fresh eggs for a glossy golden egg wash that helps the pastry brown beautifully
• Water: Helps thin the egg wash for easy brushing and a shiny finish

Instructions

Prep Ingredients:

Make sure your puff pastry is fully thawed so it rolls easily and your cream cheese is softened for a lumpfree filling. These two steps help your turnovers shape up perfectly without frustration.

Mix the Filling:

Beat the cream cheese with powdered sugar and vanilla using a hand mixer until the texture is very creamy and smooth. Refrigerate this mixture to keep it thick and stable when assembling.

Prepare Pastry Squares:

On a lightly floured surface roll out the puff pastry to an eleveninch square. Use a sharp knife or pizza cutter to divide it neatly into four equal squares. This ensures even baking.

Egg Wash:

Whisk the egg with a small amount of water until combined. Brush the mixture lightly over all the pastry squares. This layer helps the pastry layers stick and gives the crust a beautiful golden finish.

Bake:

Fold each square into a triangle carefully without sealing the edges completely. Place them on a parchmentlined baking sheet and brush more egg wash on top to encourage even browning. Bake for eighteen minutes until puffy and deeply golden.

Fill the Pastries:

Once cooled gently open the pastry along the fold line with a serrated knife if needed. Using a piping bag or a plastic zip bag with a corner cut off fill each turnover generously with the cream cheese mixture.

Add Strawberries:

Top the cream cheese filling with fresh diced strawberries. Their juicy sweetness cuts through the richness and adds a lovely burst of flavor in every bite.

Finish with Powdered Sugar:

Dust the completed turnovers with powdered sugar using a fine mesh strainer for a delicate snowlike finish. For best texture enjoy right after filling.

The fresh strawberries combined with the tangy cream cheese remind me fondly of warm summer afternoons picking berries on my grandparents’ porch. These turnovers bring back those sweet memories every time I bake them.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to two days. The puff pastry will soften but reheating in a toaster oven or conventional oven at a low temperature will help restore some flakiness. Freezing after baking is not recommended as the filling can become watery when thawed.

Ingredient Substitutions

You can use softened mascarpone cheese instead of cream cheese for a milder and creamier texture. Swap fresh strawberries for other ripe berries such as blueberries or blackberries based on what is in season or your preference. If you only have granulated sugar on hand blitz it briefly in a blender or food processor to approximate powdered sugar for the filling and dusting.

Serving Suggestions

Serve these turnovers with classic brunch fare like scrambled eggs and fresh fruit salad. A dollop of whipped cream or a drizzle of melted chocolate makes them extra indulgent. My family especially loves these with a strong coffee or a robust black tea to balance the sweetness.

Enjoy these turnovers warm or at room temperature for the best texture and flavor. They make a lovely finish to brunch or a simple dessert that always impresses.

Common Recipe Questions

→ 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.