Strawberry Cheesecake Turnovers (Printer-Friendly Version)
Flaky pastry filled with smooth cream cheese and juicy strawberries, finished with a dusting of powdered sugar.
# Ingredients Needed:
→ Pastry
01 -
1 package frozen puff pastry (thawed, approximately 8 x 8 inch sheet)
→ Filling
02 -
8 ounces cream cheese (softened)
03 -
1/3 cup powdered sugar (sifted)
04 -
1 teaspoon vanilla extract
→ Fruit
05 -
1 cup fresh strawberries (diced)
→ Egg Wash
06 -
1 large egg
07 -
1 tablespoon water
→ Topping
08 -
Powdered sugar (for dusting)
# Step-by-Step Directions:
01 -
Thaw puff pastry completely and soften cream cheese to room temperature for smooth blending.
02 -
Beat cream cheese, powdered sugar, and vanilla extract using a hand mixer until creamy and lump-free. Chill in refrigerator.
03 -
On a lightly floured surface, roll puff pastry into an 11-inch square and cut into four equal squares using a sharp knife or pizza cutter.
04 -
Whisk together egg and water until fully combined; lightly brush over puff pastry squares to promote browning and adhesion.
05 -
Fold each square diagonally into a triangle without sealing edges; place on parchment-lined sheet, brush tops with egg wash and bake at 375°F (190°C) for 18 minutes until golden and puffed.
06 -
Once cooled, gently open fold with a serrated knife and pipe in cream cheese filling generously using a piping or zip bag.
07 -
Top the cream cheese filling with diced fresh strawberries for a vibrant fruity contrast.
08 -
Sprinkle powdered sugar on top with a fine mesh strainer for an elegant finish just before serving.
# Helpful Hints:
01 -
Best enjoyed the same day to maintain crispness of pastry and freshness of filling.
02 -
Leftovers keep refrigerated in an airtight container up to 2 days; reheat gently in oven or toaster oven for best texture.
03 -
Avoid overfilling to prevent bursting during baking.