Strawberry Cheesecake Turnovers
Delicious turnovers filled with creamy cheesecake and fresh strawberries, perfect for any occasion.
Ingredients
Filling
- 8 oz cream cheese, softened Make sure the cream cheese is softened for easy mixing.
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped Frozen strawberries can be used if thawed and drained.
Turnover Assembly
- 1 package refrigerated pie crusts Cut into squares for filling.
- 1 large egg, beaten For egg wash to brush on the turnovers.
- to taste Powdered sugar For dusting before serving.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Gently fold in the chopped strawberries.
- Roll out the pie crusts and cut them into squares.
- Spoon a small amount of the cream cheese mixture into the center of each square.
- Fold the squares diagonally to form triangles and seal the edges with a fork.
- Brush the tops with beaten egg.
- Place the turnovers on a baking sheet lined with parchment paper.
Baking
- Bake for 15-20 minutes, or until golden brown.
- Allow to cool slightly, then dust with powdered sugar before serving.
Notes
These turnovers can be served warm or at room temperature. They pair well with vanilla ice cream or whipped cream. To store leftovers, keep them in an airtight container in the fridge for 3-4 days or freeze for up to a month. Reheat in the oven for the best texture.