Strawberry Cheesecake Turnovers
Ingredients
For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
For the Strawberry Filling:
- 1 cup fresh or frozen strawberries, chopped
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp water
For the Turnovers:
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- 1 tbsp milk
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Strawberry Filling:
- In a small saucepan, combine strawberries and sugar.
- Cook over medium heat until the strawberries release their juices.
- Mix cornstarch with water, then add it to the pan.
- Stir until thickened (about 2–3 minutes).
- Remove from heat and let it cool completely.
2. Make the Cheesecake Filling:
- In a bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
3. Assemble the Turnovers:
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry and cut into squares (about 4–6 pieces).
- Add a spoonful of cheesecake filling in the center.
- Top with a small spoon of strawberry filling.
- Fold into triangles and press edges with a fork to seal.
4. Egg Wash:
- Beat the egg with milk.
- Brush over each turnover for a golden finish.
5. Bake:
- Place on a lined baking tray.
- Bake for 15–20 minutes or until golden brown and puffed.
6. Add Glaze (Optional):
- Mix powdered sugar, milk, and vanilla.
- Drizzle over cooled turnovers.
Tips:
- Don’t overfill or they may leak.
- Make sure the strawberry filling is cool before assembling.
- Best served warm for that creamy, melty center