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Strawberry Cheesecake Turnovers

Delicious and easy-to-make Strawberry Cheesecake Turnovers with flaky pastry and a creamy filling, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 turnovers
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Puff Pastry
  • 1 package puff pastry (2 sheets) Keep cold until ready to use.
Filling
  • 1 cup fresh strawberries, diced See FAQ for frozen strawberries option.
  • 8 oz cream cheese, softened Can use vegan cream cheese as a variation.
  • 1/2 cup powdered sugar Adjust to taste.
  • 1 teaspoon vanilla extract Can substitute with almond extract for a nutty twist.
  • 1 egg beaten (for egg wash) For a golden top.
  • to taste sugar for sprinkling Optional, enhances sweetness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Roll out the puff pastry on a lightly floured surface and cut into squares.
  3. In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract until smooth.
  4. Place a spoonful of the cream cheese mixture in the center of each pastry square, followed by a few pieces of diced strawberries.
  5. Fold the pastry over to form a triangle and seal the edges with a fork.
  6. Brush the tops with beaten egg and sprinkle with sugar if desired.
Baking
  1. Bake for 15-20 minutes or until golden brown.
  2. Let cool slightly before serving.

Notes

Store in the fridge for 3-4 days or freeze for up to 2 months. Reheat in the oven for 5-10 minutes to regain crispiness. Keep puff pastry cold for the best texture.