Strawberry Cheesecake Turnovers
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Servings: 6–8 turnovers
Ingredients
Cheesecake Filling
8 oz (225 g) cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract
Strawberry Filling
1 cup strawberry pie filling
(or 1 cup fresh strawberries, chopped)
1 tbsp cornstarch (if using fresh strawberries)
Pastry
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Optional Toppings
Powdered sugar (for dusting)
Simple glaze (powdered sugar + milk)
Instructions
1️⃣ Preheat Oven
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
2️⃣ Make the Cheesecake Filling
In a bowl, beat together:
Cream cheese
Granulated sugar
Vanilla extract
Mix until smooth and creamy.
3️⃣ Prepare Strawberry Filling
If using pie filling: no prep needed.
If using fresh strawberries: mix strawberries with cornstarch to thicken while baking.
4️⃣ Prepare the Pastry
Roll out puff pastry on a lightly floured surface.
Cut into 6–8 equal squares.
5️⃣ Assemble Turnovers
Place 1 tablespoon cheesecake filling in the center of each square.
Top with 1 tablespoon strawberry filling.
Fold pastry over diagonally to form a triangle.
Press edges with a fork to seal.
6️⃣ Egg Wash
Brush the tops with beaten egg for a golden finish.
7️⃣ Bake
Bake for 18–22 minutes, or until puffed and golden brown.
8️⃣ Cool & Serve
Let cool slightly.
Dust with powdered sugar or drizzle with glaze if desired.
Tips
Do not overfill to prevent leaking.
Chill turnovers for 10 minutes before baking for extra crispiness.
Serve warm or at room temperature.
