Ingredients
For the Pastry:
-
1 sheet puff pastry (thawed if frozen)
-
1 egg, beaten (for egg wash)
For the Cheesecake Filling:
-
4 oz cream cheese, softened
-
2 tbsp granulated sugar
-
1 tsp vanilla extract
For the Strawberry Filling:
-
½ cup fresh strawberries, diced (or ½ cup strawberry preserves/jam)
-
1 tbsp granulated sugar (if using fresh strawberries)
Optional Glaze:
-
½ cup powdered sugar
-
1–2 tsp milk
-
¼ tsp vanilla extract
Instructions
Step 1: Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Step 2: Prepare the Filling
In a small bowl, mix softened cream cheese, sugar, and vanilla until smooth. In another bowl, toss diced strawberries with 1 tablespoon sugar if using fresh berries.
Step 3: Prepare the Puff Pastry
Roll out the puff pastry on a lightly floured surface to smooth edges. Cut the sheet into 4 equal squares (or 6 for smaller turnovers).
Step 4: Assemble the Turnovers
Place 1-2 tablespoons of cream cheese mixture in the center of each puff pastry square. Add a spoonful of strawberries on top. Fold the pastry over the filling to form a triangle or rectangle, pressing the edges with a fork to seal.
Step 5: Brush with Egg Wash and Bake
Brush the top of each turnover with the beaten egg. Bake for 15-20 minutes or until golden brown and puffed. Remove from the oven and allow to cool slightly.
Step 6: Optional Glaze
If desired, whisk together powdered sugar, milk, and vanilla to make a glaze. Drizzle over the slightly cooled turnovers before serving.
Notes
-
Make sure puff pastry is cold before baking; this helps it puff up beautifully.
-
Do not overfill the turnovers, or the filling may leak while baking.
-
Egg wash ensures a golden, glossy finish.