There's something truly magical about biting into a warm, flaky pastry and discovering a creamy, fruity filling tucked inside. These Strawberry Cheesecake Turnovers remind me of weekend mornings when we wanted something a little special but didn't want to spend hours in the kitchen. They feel bakery-worthy, yet they're made with simple ingredients and a few easy steps-my favorite kind of recipe.
Strawberry Cheesecake Turnovers are especially lovely in spring and summer when strawberries are sweet and plentiful, but honestly, they're welcome any time of year. With buttery puff pastry, tangy cream cheese filling, and bright strawberry flavor, they're perfect for brunch, dessert, or a cozy afternoon treat with coffee.
Why You'll Love Strawberry Cheesecake Turnovers
- Bakery-style pastries made easily at home
- Flaky, golden puff pastry with creamy cheesecake filling
- Fresh strawberry flavor with a touch of lemon for balance
- Perfect for brunch, dessert, or special occasions
- Can be made ahead and frozen before baking
- Customizable with other fruit fillings
Ingredients You'll Need
For the Cheesecake Filling
- 8 oz cream cheese, softened - Full-fat works best for a rich, creamy texture
- ⅓ cup granulated sugar - Sweetens without overpowering
- 1 teaspoon vanilla extract - Adds warmth and depth
- 1 tablespoon all-purpose flour - Helps stabilize the filling
- 1 large egg yolk - Makes the filling silky and smooth
For the Strawberry Filling
- 1 ½ cups diced strawberries - Fresh or thawed frozen both work
- 2 tablespoons granulated sugar - Adjust depending on sweetness of berries
- 2 teaspoons cornstarch - Thickens the filling nicely
- 1 teaspoon fresh lemon juice - Brightens the flavor
For Assembly
- 2 sheets puff pastry, thawed but cold - Cold pastry is key for flakiness
- 1 egg + 1 tablespoon water - For egg wash
- Coarse sugar (optional) - Adds sparkle and crunch
For the Glaze (Optional but Recommended)
- 1 cup powdered sugar
- 1-2 tablespoons milk or cream - Adjust for desired consistency
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Prepare the Strawberry Filling
- In a small saucepan, combine diced strawberries, sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries soften, about 5-7 minutes.
- Remove from heat and allow to cool completely. This step is important to prevent soggy pastry later.
- Make the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy.
- Add the egg yolk, vanilla extract, and flour. Mix until fully incorporated and creamy.
- Refrigerate for about 10 minutes to help it firm up slightly and make assembly easier.
- Prepare the Puff Pastry
- Lightly flour your work surface and gently unfold the puff pastry sheets.
- Cut each sheet into 6 equal rectangles or 4 larger squares, depending on your preferred size.
- Work quickly and keep unused pastry chilled-puff pastry behaves best when cold.
- Assemble the Turnovers
- Spoon about 1 tablespoon of cheesecake filling into the center of each pastry piece.
- Top with a small spoonful of cooled strawberry filling.
- Fold the pastry over to form a triangle or rectangle.
- Press edges firmly to seal, then crimp with a fork to prevent leaking.
- Egg Wash and Bake
- Transfer turnovers to a parchment-lined baking sheet.
- Brush tops lightly with egg wash and sprinkle with coarse sugar if using.
- Bake in a preheated oven at 400°F (200°C) for 15-18 minutes, or until puffed and golden brown.
- Cool on a wire rack for at least 10 minutes.
- Add the Glaze
- Whisk powdered sugar, vanilla extract, and milk until smooth.
- Drizzle generously over warm turnovers and allow glaze to set before serving.
Serving and Storage Tips
Strawberry Cheesecake Turnovers are best enjoyed slightly warm, when the pastry is crisp and the filling is creamy. Serve them for brunch alongside fresh fruit, or dress them up with a scoop of vanilla ice cream for dessert.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 300°F oven for about 8-10 minutes to restore crispness. Avoid microwaving if possible, as it can make the pastry soft. Unbaked turnovers can be frozen for up to 2 months-just bake straight from frozen, adding a few extra minutes.
Helpful Notes
- Keep everything cold: Cold puff pastry equals maximum flakiness.
- Don't overfill: Too much filling can cause leaks during baking.
- Try other fruits: Blueberries, raspberries, or peach filling work beautifully.
- Dairy-free option: Use dairy-free cream cheese and skip the glaze or use plant milk.
- Extra shine: Brush turnovers twice with egg wash for deeper color.
Frequently Asked Questions
- Can I use frozen strawberries?
Yes, just thaw and drain them well before cooking to avoid excess liquid. - Can I make Strawberry Cheesecake Turnovers ahead of time?
Absolutely. Assemble and refrigerate for up to 24 hours, or freeze for longer storage. - Why did my turnovers leak?
Edges may not have been sealed tightly, or fillings may have been too warm. - Can I skip the glaze?
Yes, they're delicious on their own or with a dusting of powdered sugar. - What size should I cut the pastry?
Both small rectangles or larger squares work-just adjust filling amounts accordingly.
Final Thoughts
These Strawberry Cheesecake Turnovers are one of those recipes that feel fancy but are surprisingly approachable. I've tested them many times, and they never fail to impress-whether for guests or a quiet treat at home. With their flaky pastry, creamy cheesecake center, and bright strawberry topping, they're pure comfort in pastry form. I hope you'll give them a try, share them with someone you love, and come back to tell me how they turned out. Happy baking!
Strawberry Cheesecake Turnovers
Ingredients
Cheesecake Filling
- 8 oz 225 g cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 large egg yolk
Strawberry Filling
- 1 ½ cups fresh diced strawberries or thawed frozen strawberries
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon fresh lemon juice
Assembly
- 2 sheets puff pastry thawed but cold
- 1 egg whisked with 1 tablespoon water (egg wash)
- Coarse sugar for topping optional
Glaze (Optional)
- 1 cup powdered sugar
- 1 -2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring, until thickened (5-7 minutes). Cool completely.
- Beat cream cheese and sugar until smooth. Add egg yolk, vanilla, and flour. Mix until creamy. Chill for 10 minutes.
- Lightly flour surface and unfold puff pastry. Cut each sheet into 6 rectangles or 4 large squares.
- Spoon about 1 tablespoon cheesecake filling into the center of each piece. Top with strawberry filling. Fold and seal edges; crimp with fork.
- Place on lined baking sheet. Brush with egg wash and sprinkle with coarse sugar if desired.
- Bake at 400°F (200°C) for 15-18 minutes until puffed and golden. Cool 10 minutes.
- Whisk glaze ingredients and drizzle over warm turnovers before serving.
Notes
- Keep puff pastry cold for the flakiest texture.
- Cool strawberry filling completely before assembly to avoid soggy pastry.
- Turnovers can be frozen unbaked for up to 2 months and baked from frozen.
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