Strawberry Cheesecake Turnovers (Printer-Friendly)
Flaky pastry filled with creamy cheese blend and fresh strawberries, topped with a light dusting of powdered sugar.
# What You’ll Need:
→ Pastry
01 -
1 package frozen puff pastry (approximately 17.3 oz), thawed
→ Filling
02 -
8 oz cream cheese, softened
03 -
1/2 cup powdered sugar
04 -
1 teaspoon vanilla extract
05 -
1 cup fresh strawberries, diced
→ Wash
06 -
1 large egg
07 -
1 tablespoon water
# Steps to Follow:
01 -
Ensure the puff pastry is fully thawed and cream cheese is softened for smooth mixing and easy shaping.
02 -
Beat the cream cheese with powdered sugar and vanilla extract until creamy and smooth. Refrigerate to firm the mixture.
03 -
On a lightly floured surface, roll out the puff pastry to an 11-inch square. Cut into four equal squares with a sharp knife or pizza cutter.
04 -
Whisk the egg and water together until fully combined. Lightly brush over all pastry squares to promote browning and layering.
05 -
Fold each square into a triangle without sealing edges completely. Place on a parchment-lined baking sheet, brush with additional egg wash, and bake at 375°F for 18 minutes or until golden and puffed.
06 -
Once cooled, carefully open each pastry along the fold using a serrated knife. Fill generously with cream cheese filling using a piping bag or a plastic bag with the tip cut off.
07 -
Top the cream cheese filling with fresh diced strawberries for a contrasting burst of flavor.
08 -
Dust turnovers with powdered sugar using a fine mesh strainer for an elegant appearance. Serve immediately for best texture.
# Helpful Hints:
01 -
Best consumed the same day to maintain crisp pastry and cool creamy filling.
02 -
Store leftovers in an airtight container in the refrigerator for up to two days; reheat gently to restore flakiness.
03 -
Avoid freezing post-bake to prevent filling weeping upon thawing.
04 -
Use cold pastry and filling during assembly for cleaner layers and minimal mess.
05 -
Do not overfill turnovers to prevent bursting during baking.