Strawberry Cheesecake Turnovers
Strawberry Cheesecake Turnovers feature flaky puff pastry filled with creamy cheesecake and sweet strawberry filling, baked until golden and finished with a light vanilla glaze.
Ingredients
For the Cheesecake Filling
- 8 ounces cream cheese softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all purpose flour
- 1 large egg yolk
For the Strawberry Filling
- 1½ cups diced strawberries fresh or thawed frozen
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon fresh lemon juice
For Assembly
- 2 sheets puff pastry thawed but still cold
- 1 egg whisked with 1 tablespoon water for egg wash
- Coarse sugar optional
For the Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Cook strawberries with sugar, cornstarch, and lemon juice for 5 to 7 minutes until thick, then cool completely.
- Beat cream cheese and sugar until smooth, mix in egg yolk, vanilla, and flour, then chill briefly.
- Unfold puff pastry on a floured surface and cut into rectangles or squares, keeping it cold.
- Add cheesecake filling and strawberry filling to the center, fold, seal, and crimp the edges.
- Brush with egg wash, sprinkle with sugar if desired, and bake at 400°F for 15 to 18 minutes until golden.
- Cool slightly, drizzle with glaze, let set, and serve.