Strawberry Cheesecake Turnovers
Delicious turnovers combining creamy cheesecake and sweet strawberries wrapped in flaky puff pastry. Perfect for dessert, snack, or breakfast!
Ingredients
For the Cheesecake Filling
- 8 oz cream cheese, softened Make sure cream cheese is softened well to mix easily.
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup strawberries, chopped
For the Turnovers
- 1 package puff pastry (2 sheets) Roll out the sheets and cut into squares.
- 1 ea egg (beaten, for egg wash) Brush on tops for a golden finish.
- to taste powdered sugar (for dusting) Dust before serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Fold in the chopped strawberries.
- Roll out the puff pastry sheets and cut them into squares.
- Place a spoonful of the cheesecake mixture in the center of each square.
- Fold the squares into triangles and seal the edges with a fork.
- Brush the tops with beaten egg for a golden finish.
Baking
- Bake in the preheated oven for 20-25 minutes or until golden brown.
- Allow to cool slightly and dust with powdered sugar before serving.
Notes
Serve warm or at room temperature, possibly with vanilla ice cream or whipped cream. Fresh strawberries can be a great addition for presentation. To store, keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in the oven for best results.