Strawberry Cheesecake Turnovers (Print Version)
Puff pastry filled with creamy cheesecake and strawberry, finished with a drizzle of vanilla glaze.
# Ingredients:
→ Cheesecake Filling
01 -
8 ounces cream cheese, softened
02 -
1/3 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1 tablespoon all-purpose flour
05 -
1 large egg yolk
→ Strawberry Filling
06 -
1 1/2 cups fresh strawberries, diced (or thawed frozen strawberries)
07 -
2 tablespoons granulated sugar
08 -
2 teaspoons cornstarch
09 -
1 teaspoon fresh lemon juice
10 -
1 cup high-quality strawberry jam or compote (substitute option)
→ Assembly
11 -
2 sheets puff pastry, thawed but still cold
12 -
1 large egg
13 -
1 tablespoon water
14 -
Coarse sugar for topping (optional)
→ Glaze (Optional)
15 -
1 cup powdered sugar
16 -
1 to 2 tablespoons milk or cream
17 -
1/2 teaspoon vanilla extract
# Steps:
01 -
Combine diced strawberries, granulated sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring often, until the mixture thickens and the strawberries become soft, about 5 to 7 minutes. Allow the mixture to cool completely before using.
02 -
In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy. Add egg yolk, vanilla extract, and flour, and mix until fully incorporated. Cover and refrigerate the filling for 10 minutes to slightly firm.
03 -
Lightly flour your work surface and unfold the thawed puff pastry sheets. Cut each sheet into 6 equal rectangles or 4 large squares, depending on desired turnover size. Keep the pastry cold as you work for best results.
04 -
Place about 1 tablespoon of cheesecake filling in the center of each pastry piece, then add a small spoonful of strawberry filling on top. Fold the pastry to enclose the filling, forming triangles or rectangles. Firmly press and crimp the edges with a fork to seal, and transfer the turnovers to a lined baking sheet.
05 -
In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the turnovers lightly with the egg wash. Optionally, sprinkle with coarse sugar for extra texture. Bake in a preheated 400°F oven for 15 to 18 minutes, or until the pastry is golden and puffed. Allow turnovers to cool on a rack for at least 10 minutes before glazing or serving.
06 -
Whisk together powdered sugar, vanilla extract, and milk (or cream) until smooth and pourable. Generously drizzle the glaze over the warm turnovers and let set for a few minutes before serving.
# Notes:
01 -
Ensure strawberry filling is completely cool before assembling to prevent pastry from becoming soggy.
02 -
Work with puff pastry while it is cold for optimal rising and flakiness.