Strawberry Cheesecake Turnovers<\/p>\n
These Strawberry Cheesecake Turnovers are flaky, golden pastries filled with a rich cream cheese mixture and sweet strawberry filling. They\u2019re easy to make, bakery-worthy, and perfect for breakfast, dessert, or a special treat.<\/p>\n
For the Cheesecake Filling<\/p>\n
8 oz (225 g) cream cheese, softened<\/p>\n
1\/3 cup granulated sugar<\/p>\n
1 tsp vanilla extract<\/p>\n
1 tbsp lemon juice (optional, for brightness)<\/p>\n
For the Strawberry Filling<\/p>\n
1 cup strawberry pie filling
\nor<\/p>\n
1 cup fresh strawberries, diced<\/p>\n
2 tbsp granulated sugar<\/p>\n
1 tsp cornstarch<\/p>\n
1 tbsp water<\/p>\n
For the Turnovers<\/p>\n
1 package puff pastry sheets, thawed (2 sheets)<\/p>\n
1 egg, beaten (for egg wash)<\/p>\n
1 tbsp milk or water<\/p>\n
Optional Toppings<\/p>\n
Powdered sugar, for dusting<\/p>\n
Vanilla glaze (powdered sugar + milk + vanilla)<\/p>\n
1. Prepare the Cheesecake Filling<\/p>\n
In a medium bowl, beat the softened cream cheese until smooth and creamy.
\nAdd the granulated sugar, vanilla extract, and lemon juice (if using).
\nMix until fully combined and set aside.<\/p>\n
2. Prepare the Strawberry Filling (if using fresh strawberries)<\/p>\n
In a small saucepan, combine strawberries, sugar, cornstarch, and water.
\nCook over medium heat, stirring frequently, until thickened (about 3\u20135 minutes).
\nRemove from heat and let cool completely.<\/p>\n
(Skip this step if using canned strawberry pie filling.)<\/p>\n
3. Prepare the Puff Pastry<\/p>\n
Preheat oven to 400\u00b0F (200\u00b0C).
\nLine a baking sheet with parchment paper.<\/p>\n
Unfold the puff pastry sheets on a lightly floured surface.
\nCut each sheet into 4 equal squares (you\u2019ll have 8 total).<\/p>\n
4. Assemble the Turnovers<\/p>\n
Spoon about 1 tablespoon cheesecake filling into the center of each square.
\nTop with 1 tablespoon strawberry filling.<\/p>\n
Fold each square diagonally to form a triangle.
\nPress edges with a fork to seal.<\/p>\n
5. Egg Wash<\/p>\n
Whisk the egg with milk or water.
\nBrush the tops of each turnover lightly with the egg wash.<\/p>\n
6. Bake<\/p>\n
Place turnovers on the prepared baking sheet.
\nBake for 18\u201322 minutes, or until puffed and golden brown.<\/p>\n
7. Cool & Serve<\/p>\n
Allow turnovers to cool slightly before serving.
\nDust with powdered sugar or drizzle with vanilla glaze if desired.<\/p>\n
Storage Tips<\/p>\n
Store leftovers in an airtight container in the refrigerator for up to 3 days<\/p>\n
Reheat in the oven or air fryer for best texture<\/p>\n","protected":false},"excerpt":{"rendered":"
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