Strawberry Cheesecake Turnovers (Print version)
Flaky puff pastry turnovers filled with creamy cheesecake filling and juicy strawberries, baked until golden and finished with a light glaze.
# Ingredients:
For the turnovers
01 -
1 package (17.3 oz / 490 g) frozen puff pastry, 2 sheets, thawed but cold
02 -
4 oz (115 g) full-fat block cream cheese, softened
03 -
3 tablespoons granulated sugar, divided
04 -
1 teaspoon vanilla extract
05 -
1 teaspoon finely grated lemon zest
06 -
1 cup (150 g) fresh strawberries, finely diced
07 -
1 teaspoon cornstarch
08 -
1/8 teaspoon fine salt
09 -
1 large egg
10 -
1 tablespoon water
11 -
1 tablespoon coarse sugar, optional
For the glaze
12 -
1/2 cup (60 g) powdered sugar
13 -
1-2 tablespoons milk
14 -
1/4 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
02 -
Beat the cream cheese, 2 tablespoons granulated sugar, vanilla, lemon zest, and salt until smooth and spreadable.
03 -
In a separate bowl, toss the diced strawberries with the remaining 1 tablespoon sugar and the cornstarch.
04 -
Unfold the cold puff pastry on a lightly floured surface. Cut each sheet into 4 squares. Add about 1 tablespoon cream cheese filling and 1 tablespoon strawberries to the center of each square.
05 -
Brush the pastry edges lightly with water. Fold each square into a triangle, press out air, and crimp the edges with a fork. Cut a small vent in the top of each turnover.
06 -
Whisk the egg with 1 tablespoon water. Brush over the turnovers and sprinkle with coarse sugar if using. Bake for 17-20 minutes, until puffed and deep golden.
07 -
Cool for 10 minutes. Stir powdered sugar, milk, and vanilla into a thin glaze, then drizzle over the warm turnovers before serving.
# Good to know:
01 -
Keep puff pastry cold for the flakiest layers.
02 -
Let turnovers cool briefly before eating because the filling gets very hot.
03 -
Best served the day they are baked.