Here’s a Strawberry Cheesecake Turnover recipe—flaky pastry, sweet cheesecake filling, and juicy strawberries. 🍓🥧
This makes 6–8 turnovers depending on size.
Strawberry Cheesecake Turnovers
Ingredients
For the Filling:
- 4 oz (115 g) cream cheese, softened
- 2–3 tbsp sugar
- ½ tsp vanilla extract
- ½ cup chopped fresh strawberries
- 1 tsp lemon juice (optional, to brighten flavor)
For the Pastry:
- 1 sheet puff pastry, thawed (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- 1–2 tbsp sugar for sprinkling
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tsp milk or cream
- ½ tsp vanilla extract
Instructions
1. Preheat & Prep
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Roll out puff pastry slightly if needed, then cut into 6–8 squares.
2. Make Filling
- In a small bowl, mix cream cheese, sugar, and vanilla until smooth.
- Fold in chopped strawberries and lemon juice.
3. Assemble Turnovers
- Place 1–2 tablespoons of filling in the center of each pastry square.
- Fold pastry over diagonally to form a triangle; press edges with a fork to seal.
- Brush tops with beaten egg and sprinkle a little sugar.
4. Bake
- Bake for 18–22 minutes until golden and puffed.
- Cool slightly on a wire rack.
5. Optional Glaze
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle over warm turnovers.
Tips
- Avoid soggy pastry: Pat strawberries dry to remove excess moisture.
- Extra flair: Add a few chocolate chips or white chocolate chunks to the filling.
- Make-ahead: Fill turnovers but don’t bake; freeze, then bake directly from frozen—add 5 extra minutes.
- Serving: Best slightly warm with fresh berries or a scoop of vanilla ice cream.
If you want, I can give a “luxury bakery-style version” with a streusel topping and strawberry glaze drizzle for a show-stopping look.
Do you want me to do that?
