Strawberry Cheesecake Turnovers (Ready-to-Print Version)
Flaky puff pastry filled with creamy cheese and fresh strawberries for a delicate, tasty bite.
# What You’ll Need:
→ Pastry and filling
01 -
8 oz frozen puff pastry, thawed
02 -
8 oz cream cheese, softened
03 -
1/3 cup powdered sugar, plus extra for dusting
04 -
1 teaspoon vanilla extract
05 -
8 strawberries, diced, stems removed
06 -
1 large egg
07 -
1 tablespoon water
# Step-by-Step Guide:
01 -
Preheat the oven to 400°F. Ensure the puff pastry is thoroughly thawed and cream cheese softened for ease of mixing.
02 -
Using a hand mixer, blend cream cheese with powdered sugar and vanilla extract until smooth and spreadable. Cover with plastic wrap and refrigerate until needed.
03 -
Dice strawberries into small pieces, removing all stems.
04 -
Roll out puff pastry with a rolling pin to an 11-inch square. Cut into four equal squares with a pizza cutter or sharp knife and transfer to a parchment-lined baking sheet.
05 -
Whisk together egg and water until combined. Lightly brush the egg wash over each pastry square.
06 -
Fold each pastry square into a triangle without sealing edges. Brush tops with remaining egg wash.
07 -
Bake in the preheated oven for 18 minutes or until golden brown and puffed. Cool completely on a wire rack.
08 -
Carefully open each folded pastry using a serrated knife if needed. Pipe or spread the cream cheese filling evenly inside.
09 -
Top the filling with diced strawberries. Dust turnovers with powdered sugar using a sifter and serve immediately.
# Handy Tips:
01 -
Softening the cream cheese beforehand ensures a smooth filling.
02 -
Use a serrated knife to reopen baked pastries to prevent tearing.