Strawberry Cheesecake Turnovers (Printer-Friendly)
Flaky puff pastry with creamy cheese and fresh strawberries offers a perfect sweet and tangy balance.
# What You'll Need:
→ Pastry
01 -
1 sheet frozen puff pastry, thawed
→ Filling
02 -
113 grams (4 ounces) cream cheese, softened
03 -
2 tablespoons powdered sugar, sifted
04 -
1/2 teaspoon pure vanilla extract
→ Fruit
05 -
100 grams (about 3/4 cup) fresh strawberries, diced
→ Glazing
06 -
1 large egg
07 -
1 tablespoon water
08 -
Extra powdered sugar for dusting
# Steps to Follow:
01 -
Ensure the puff pastry is fully thawed and cream cheese is softened for smooth mixing and easy shaping.
02 -
Beat cream cheese, powdered sugar, and vanilla extract with a hand mixer until creamy and lump-free. Refrigerate until firm.
03 -
Lightly flour the surface and roll out puff pastry to an 11-inch square. Cut into four equal squares with a sharp knife.
04 -
Whisk egg and water together until combined. Brush lightly over all pastry squares to enhance browning and adhesion.
05 -
Fold each square diagonally into a triangle, leaving edges unsealed. Place on parchment-lined baking sheet, brush with additional egg wash, and bake at 375°F (190°C) for 18 minutes until golden and puffed.
06 -
Once cooled, gently open along the fold line using a serrated knife if needed. Pipe or spoon a generous layer of cream cheese filling inside each turnover.
07 -
Top the cream cheese filling with diced fresh strawberries evenly distributed for bright flavor contrast.
08 -
Dust turnovers with powdered sugar using a fine mesh strainer. Serve immediately for optimal texture.
# Extra Suggestions:
01 -
Best eaten the same day while pastry remains crisp and filling is cool. Store leftovers in an airtight container in the refrigerator up to two days; reheat in a low oven for flakiness.
02 -
Use frozen puff pastry with real butter for optimal flakiness. Avoid overfilling to prevent bursting during baking.