Strawberry Cheesecake Turnovers
Indulge in the deliciousness of Strawberry Cheesecake Turnovers made with flaky puff pastry and a rich creamy filling, perfect for any occasion.
Ingredients
Pastry and Egg Wash
- 0.5 lb frozen puff pastry, thawed Creates a delightful crunch.
- 1 large egg Plus 1 tbsp water for the egg wash.
Cream Cheese Filling
- 8 oz block cream cheese, softened The star ingredient for rich filling.
- 1/3 cup powdered sugar Plus extra for dusting.
- 1 tsp vanilla extract Enhances flavor.
Fresh Strawberries
- 8 pieces fresh strawberries, stems removed and diced Adds delightful freshness.
Instructions
Preparation
- Preheat your oven to 400 degrees F, ensuring your puff pastry is completely thawed and cream cheese is softened.
- In a mixing bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Dice the fresh strawberries and set aside.
- Roll out the puff pastry into an 11-inch square and cut into 4 equal squares.
Assembly
- Whisk egg with a tablespoon of water in a small bowl. Lightly brush over the edges of each pastry square.
- Fold each pastry square diagonally to form triangles, brushing the top with more egg wash.
Baking
- Place turnovers in the preheated oven and bake for about 18 minutes or until golden brown.
- Let cool completely on a wire rack.
Filling
- Once cooled, open each turnover carefully and pipe or spread the cream cheese filling inside.
- Sprinkle diced strawberries on top and dust with powdered sugar before serving.
Notes
For more flavor, add a dash of lemon zest to the cream cheese filling. Keep puff pastry cold before baking for a flaky texture. Other fruits like blueberries or raspberries can be used as substitutes.