Strawberry Cheesecake Turnovers
Creamy, fruity, and perfectly flaky — these Strawberry Cheesecake Turnovers are the kind of dessert that disappears the moment you set them on the table.
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Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Fork
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature
- 1/3 cup granulated sugar measured and ready
- 1 teaspoon vanilla extract pure vanilla for best flavor
- 1 cup strawberries washed and chopped into small pieces
- 1 package puff pastry sheets thawed according to package instructions
- 1 egg beaten for egg wash
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy.
- Gently fold the chopped strawberries into the cream cheese mixture.
- Unfold the thawed puff pastry sheets on a lightly floured surface and roll them out gently. Cut each sheet into equal squares (about 3½ to 4 inches).
- Place about one tablespoon of the cream cheese-strawberry mixture in the center of each square.
- Fold each square over to form a triangle, pressing the edges together. Use a fork to crimp and seal the edges.
- Transfer the sealed turnovers to the prepared baking sheet, leaving space between each.
- Brush the tops lightly with the beaten egg.
- Bake for 15 to 20 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and allow to cool slightly on a wire rack before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze unbaked turnovers for up to 2 months.