Strawberry Cheesecake Turnovers

How to make Strawberry Cheesecake Turnovers

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Step 3: If using fresh strawberries, toss them with cornstarch and lemon juice. If using pie filling, stir gently to loosen.

Step 4: Roll out the puff pastry sheets slightly and cut each sheet into 4 equal squares.

Step 5: Spoon 1–2 tablespoons of the cream cheese mixture into the center of each square, then top with strawberry filling.

Step 6: Fold each square diagonally to form a triangle. Press edges with a fork to seal.

Step 7: Whisk the egg with water and brush over the tops of the turnovers.

Step 8: Bake for 18–22 minutes, or until puffed and golden brown.

Step 9: Cool slightly, then dust with powdered sugar before serving.

Recipe Variations and Possible Substitutions

Swap strawberry filling with blueberry, cherry, or raspberry pie filling.
Add lemon zest to the cream cheese mixture for extra brightness.
Use crescent roll dough instead of puff pastry for a softer texture.
Drizzle with vanilla glaze instead of powdered sugar for added sweetness.

Storage and Reheating Tips

Store leftover turnovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispness.
Avoid microwaving, as it softens the pastry.
Turnovers can be frozen before baking for up to 2 months and baked directly from frozen, adding a few extra minutes to the bake time.