Strawberry Cheesecake Turnovers
Delightful, flaky Strawberry Cheesecake Turnovers filled with rich cream cheese and fresh strawberries, perfect for any occasion.
Ingredients
Pastry Ingredients
- ½ lb frozen puff pastry, thawed This delicate pastry puffs up beautifully in the oven, creating a tender and flaky outer layer.
- 1 tbsp water Used to mix with egg for egg wash.
- 1 egg egg This simple egg wash adds a glossy finish and enhances the golden color of the pastry.
Filling Ingredients
- 8 oz block cream cheese, softened Rich and creamy, it forms the luscious base for the cheesecake filling.
- ⅓ cup powdered sugar Adds the right amount of sweetness to balance the cream cheese.
- 1 tsp vanilla extract Enhances the overall flavor of the filling.
- 8 pieces fresh strawberries, stems removed and diced Sweet, juicy strawberries complement the creamy filling, adding freshness and texture.
Instructions
Preparation
- Preheat your oven to 400°F. Ensure your puff pastry is completely thawed and your cream cheese is softened.
- In a mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Cover and refrigerate to firm it up slightly.
- Dice the strawberries and set aside. Roll out the puff pastry into an 11-inch square and cut it into 4 equal squares.
Assembly
- Whisk the egg with a tablespoon of water and brush this egg wash lightly over each pastry square.
- Fold each square diagonally to form a triangle without sealing the edges yet. Brush the top with more egg wash.
- Bake in the oven for 18 minutes until puffed and golden brown.
Filling
- Let the turnovers cool completely on a wire rack. Open each turnover and pipe or spread the cream cheese filling inside. Add the diced strawberries on top of the cream cheese.
- Dust with powdered sugar before serving.
Notes
For best results, ensure puff pastry is fully thawed and cream cheese is softened. Consider using whole wheat pastry for added fiber or trying other fruits like blueberries.