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Strawberry cheesecake turnovers bring together the tangy creaminess of cheesecake and vibrant bursts of strawberry, all tucked inside buttery puff pastry. This is my go-to dessert for spring gatherings and weekend treats because it feels both simple and entirely special—and no one ever guesses how fast they come together.
Every year when strawberry season hits, I make a double batch of these turnovers and freeze half for future cravings. Once my sister tasted them warm from the oven, she started calling ahead to make sure I save her two.
Ingredients
- Cream cheese: Provides a rich tangy base and creates that classic cheesecake flavor layer. Look for bricks of full fat cream cheese with no added gums for best texture
- Granulated sugar: Sweetens both the cheesecake and strawberry fillings without overpowering the fruit
- Vanilla extract: Warms up every layer. Use pure vanilla for deeper flavor
- All purpose flour: Helps stabilize the cheesecake filling, making it set up perfectly
- Egg yolk: Gives richness and helps the cheesecake filling hold together
- Fresh strawberries or thawed frozen berries: Bring the brightest flavor. Choose berries that are deeply red and fragrant for the fullest strawberry punch
- Cornstarch: Thickens the fruit so it stays tucked inside each pastry rectangle
- Fresh lemon juice: Wakes up the filling and balances all that creaminess
- Puff pastry: Creates a crisp buttery shell for the fillings. Purchase the kind made with real butter if possible and keep it cold until ready to use
- Egg for brushing: Gives a golden bakery finish. Choose a fresh egg with a deep yolk color for brightest shine
- Coarse sugar (optional): Adds sweet crunch to the top
- Powdered sugar: Blends into a silky glaze. Dust off lumps before mixing for maximum smoothness
- Milk or cream: Loosens the glaze making it drizzle ready. Use a splash more for thinner lines
Instructions
- Prepare the Strawberry Filling:
- Add diced strawberries, sugar, cornstarch, and lemon juice to a saucepan. Set over medium heat and stir often, letting the fruit release juices and thicken for about seven minutes. The mixture should look jammy and coat your spoon. Cooling completely is key so it does not melt your pastry layers.
- Make the Cheesecake Filling:
- In a medium bowl, beat softened cream cheese with sugar until fluffy. Add the egg yolk, vanilla extract, and flour. Beat again until totally smooth and a little glossy. Pop the mixture into the refrigerator for ten minutes so it firms up and is easy to scoop.
- Prepare the Puff Pastry:
- Sprinkle a clean surface with a bit of flour and place the thawed but cold puff pastry on top. Gently unfold without tearing. Cut each sheet into equal rectangles or, for a more classic turnover look, slice into large squares. Work quickly—handling cold dough is the trick for airy layers.
- Assemble the Turnovers:
- Spoon a generous tablespoon of cheesecake filling onto each pastry center. Dot with a spoonful of cooled strawberry compote. Try not to overfill to prevent leaking during baking. Fold the dough over the filling, press all edges firmly, and use a fork to create a tight seal. Move pastries to a parchment lined baking sheet.
- Egg Wash and Bake:
- Lightly brush each turnover with an egg wash mixture. The wash helps them become glossy and deeply golden. For extra crunch, sprinkle with coarse sugar. Bake in a four hundred degree oven until puffed and the tops are a rich golden brown. Let pastries cool at least ten minutes to allow the fillings to set.
- Add the Glaze:
- Whisk powdered sugar with milk and vanilla until it forms a smooth pourable glaze. Drizzle over warm turnovers, letting the icing set for a few minutes before serving.
My favorite part is sneaking tastes of the still warm strawberry filling before assembling the turnovers. I made these once for my nephew’s birthday brunch and he was so proud to help crimp the edges that he took credit for the whole tray.
Storage Tips
Turnovers keep in an airtight container at room temperature for one day but get softer after that. Refrigerate if you need to keep them longer and reheat gently to restore crispness. For best results, do not add the glaze until just before eating. If storing glazed turnovers, let them dry completely before stacking. To freeze, lay turnovers flat and wrap well. You can bake straight from frozen, just add a few minutes to the baking time.
Ingredient Substitutions
You can swap out the strawberries for blackberries or peaches in summer and even go with canned fruit if fresh is not in season. The cheesecake layer is forgiving, so go for mascarpone or even a dairy free cream cheese style if needed. Using high quality strawberry jam or a thick compote saves a step and works just as deliciously as the homemade fruit filling.
Serving Suggestions
Serve warm with a dusting of powdered sugar or an extra drizzle of glaze. Pair with coffee or a scoop of vanilla ice cream for an easy dessert spread. Cut into smaller triangles for a cheerful brunch platter or tea party treat.
Cultural and Seasonal Notes
Strawberry turnovers are a classic at spring farmers markets and Easter brunch tables. In my family, this recipe appears when strawberries first turn up at the roadside stand. There is always a sense of celebration when you get the first taste of sweet tart berries after winter.
Seasonal Adaptations
Swap in peaches or nectarines at summer’s peak. Apple cinnamon makes a perfect autumn alternative. Mix fresh mint or basil with strawberries for a garden fresh flavor.
Success Stories
After sharing leftovers at work, these were instantly requested for every office party. Now it is the only dessert my niece requests for her birthday sleepovers and she proudly helps assemble them. My neighbor claims they taste bakery perfect yet always turns down my offer to share the secret recipe.
Freezer Meal Conversion
Assemble the turnovers without baking and freeze flat. Once solid, transfer to a container. Bake from frozen whenever the craving strikes. No need to thaw first.
Let the turnovers cool a bit before glazing for the neatest finish. Enjoy these warm or at room temperature for bakery style results at home.
Recipe FAQs
- → Can frozen strawberries be used?
Yes, thawed frozen strawberries work well for the filling; just drain any excess liquid before cooking.
- → How do I keep turnovers from spilling?
Seal edges firmly and crimp with a fork to prevent filling leakage during baking. Keep pastry cold until use.
- → Is the glaze necessary?
The glaze is optional but adds a sweet touch and bakery-style finish. Turnovers taste delicious with or without it.
- → Can I make these in advance?
Assemble turnovers and store them chilled until ready to bake. Best texture is achieved baking fresh before serving.
- → Can I use jam instead of homemade filling?
High-quality strawberry jam or compote is a quick substitute for homemade strawberry filling in this pastry.