Strawberry Cheesecake Turnovers

These Strawberry Cheesecake Turnovers are flaky, golden pastries filled with a rich cream cheese mixture and sweet strawberry filling. They’re easy to make, bakery-worthy, and perfect for breakfast, dessert, or a special treat.

Ingredients

For the Cheesecake Filling

8 oz (225 g) cream cheese, softened

1/3 cup granulated sugar

1 tsp vanilla extract

1 tbsp lemon juice (optional, for brightness)

For the Strawberry Filling

1 cup strawberry pie filling
or

1 cup fresh strawberries, diced

2 tbsp granulated sugar

1 tsp cornstarch

1 tbsp water

For the Turnovers

1 package puff pastry sheets, thawed (2 sheets)

1 egg, beaten (for egg wash)

1 tbsp milk or water

Optional Toppings

Powdered sugar, for dusting

Vanilla glaze (powdered sugar + milk + vanilla)

Instructions

1. Prepare the Cheesecake Filling

In a medium bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar, vanilla extract, and lemon juice (if using).
Mix until fully combined and set aside.

2. Prepare the Strawberry Filling (if using fresh strawberries)

In a small saucepan, combine strawberries, sugar, cornstarch, and water.
Cook over medium heat, stirring frequently, until thickened (about 3–5 minutes).
Remove from heat and let cool completely.

(Skip this step if using canned strawberry pie filling.)

3. Prepare the Puff Pastry

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.

Unfold the puff pastry sheets on a lightly floured surface.
Cut each sheet into 4 equal squares (you’ll have 8 total).

4. Assemble the Turnovers

Spoon about 1 tablespoon cheesecake filling into the center of each square.
Top with 1 tablespoon strawberry filling.

Fold each square diagonally to form a triangle.
Press edges with a fork to seal.

5. Egg Wash

Whisk the egg with milk or water.
Brush the tops of each turnover lightly with the egg wash.

6. Bake

Place turnovers on the prepared baking sheet.
Bake for 18–22 minutes, or until puffed and golden brown.

7. Cool & Serve