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Strawberry Cheesecake Turnovers

Strawberry Cheesecake Turnovers

Patricia Collins
Flaky puff pastry turnovers filled with creamy cheesecake and sweet strawberry filling, baked until golden and finished with a simple vanilla glaze.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 turnovers
Calories 320 kcal

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.