Strawberry Cheesecake Turnovers Puff (Print Format)
Buttery puff pastry filled with creamy cheese and fresh strawberries. A delicate, flaky bite for brunch or dessert.
# Ingredients:
→ Pastry and filling
01 -
1/2 lb frozen puff pastry, thawed
02 -
8 oz block cream cheese, softened
03 -
1/3 cup powdered sugar, plus extra for dusting
04 -
1 teaspoon vanilla extract
05 -
8 strawberries, diced with stems removed
06 -
1 egg
07 -
1 tablespoon water
# Steps:
01 -
Preheat the oven to 400°F. Ensure the puff pastry sheets are thawed and the cream cheese is softened.
02 -
Using a hand mixer, blend cream cheese with powdered sugar and vanilla extract until smooth and spreadable. Cover with plastic wrap and refrigerate until needed.
03 -
Dice strawberries into small pieces, removing the stems.
04 -
Roll puff pastry with a rolling pin into an 11" square. Cut into four equal squares using a pizza cutter or sharp knife, and transfer to a parchment-lined baking sheet.
05 -
Whisk egg with 1 tablespoon of water until well combined. Lightly brush the egg wash over each pastry square.
06 -
Gently fold each square into a triangle without sealing the edges. Brush the tops with egg wash.
07 -
Bake in the preheated oven for 18 minutes or until the pastries are puffed and golden brown. Let them cool completely.
08 -
Open each pastry triangle where it was folded, using a serrated knife if necessary. Fill with a layer of cream cheese filling using a piping bag or butter knife.
09 -
Add a few tablespoons of diced strawberries over the cream cheese filling in each pastry. Dust with powdered sugar using a sifter and serve immediately.
# Tips:
01 -
Ensure cream cheese is softened for easier mixing.
02 -
Use a serrated knife to avoid tearing the pastry when reopening after baking.