Introduction:
Strawberry cheesecake turnovers bring together three irresistible desserts in one handheld treat: flaky pastry, silky cheesecake, and juicy strawberries.
Most versions start with store‑bought puff pastry, which puffs into crisp, buttery layers around a rich cream cheese filling and a quick strawberry mixture made with sugar and a little cornstarch to keep the juices from leaking out as they bake.[web:505][web:507]
Once they emerge from the oven, the golden turnovers are usually finished with a simple vanilla glaze, creating a glossy bakery‑style finish that makes them perfect for brunch, dessert, or a special afternoon coffee break.[web:505][web:510]
Ingredients:
This recipe follows the classic formula used in many well‑loved strawberry cream cheese turnover recipes, with a few small tweaks to boost flavor and make the turnovers easier to handle.[web:505][web:510]
You will need:
For the Turnovers
- 2 sheets frozen puff pastry (about 17–18 oz total), thawed according to package directions[web:505][web:507]
- 1 ½ cups chopped fresh strawberries (or well‑drained frozen berries)
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch, for thickening the strawberry juices[web:505][web:507]
- 4 oz cream cheese, softened to room temperature[web:505][web:510]
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 large egg white or whole egg, lightly beaten with 1 teaspoon water for egg wash[web:505][web:507]
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract[web:505][web:510]
These amounts yield 8 large turnovers, mirroring the yield in many puff‑pastry turnover recipes that cut each sheet into four squares.[web:505][web:507][web:510]
Instructions:
Working with puff pastry is simpler than it looks; most of the structure and flakiness are built in at the factory, so all you need to do is keep the dough cold and avoid overfilling the turnovers.[web:505][web:508]
Follow these steps for consistent results.
- Preheat and prepare the pans.
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