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This strawberry cheesecake turnover recipe blends creamy cheesecake and bright berry filling inside flaky puff pastry, perfect for a cozy dessert or an impressive brunch treat. Balancing tangy cream cheese with sweet strawberries creates a delightful bite that’s surprisingly simple to pull together.
I remember making these turnovers for a weekend gathering and watching everyone’s eyes light up after one bite. They have since become my go-to dessert whenever I want something a little special without a ton of fuss.
Ingredients
- Cream cheese: the star of the cheesecake filling, make sure it’s softened for easy mixing
- Granulated sugar: sweetens both fillings; use fine sugar for smooth texture
- Vanilla extract: adds warmth and depth; pure vanilla always tastes best
- All-purpose flour: helps stabilize the cheesecake filling so it sets nicely
- Egg yolk: enriches the cheesecake mixture and adds silkiness
- Fresh strawberries: juicy and bright, picking ripe berries makes all the difference in flavor
- Cornstarch: thickens the strawberry filling beautifully without changing the taste
- Lemon juice: lifts the berry flavor with a little tang; fresh is ideal
- Puff pastry: frozen sheets work well; keep cold to ensure crispness during baking
- Egg wash: a beaten egg with water gives the turnovers that golden, shiny finish
- Coarse sugar: optional topping for a sweet crunch
- Powdered sugar, milk or cream, and vanilla: together they make a smooth glaze that adds an extra touch of sweetness and polish
Step-by-Step Instructions
- Prepare the Strawberry Filling:
- Combine diced strawberries, sugar, cornstarch, and lemon juice in a small saucepan. Stirring frequently over medium heat, cook the mixture until it thickens and the strawberries soften, about 5 to 7 minutes. Let it cool completely before assembling to avoid soggy pastry.
- Make the Cheesecake Filling:
- Beat softened cream cheese and sugar together in a bowl until the texture is smooth and fluffy. Add the egg yolk, vanilla extract, and flour, mixing everything thoroughly. Chill this mixture for 10 minutes to firm it up slightly, which makes it easier to spoon onto the pastry.
- Prepare the Puff Pastry:
- Lightly flour your work surface and unfold the thawed puff pastry carefully. Cut each sheet into six equal rectangles or four large squares if you prefer bigger turnovers. Work quickly to keep the pastry cold, as this will help it puff beautifully in the oven.
- Assemble the Turnovers:
- Place about one tablespoon of cheesecake filling on the center of each pastry piece, then add a small spoonful of the cooled strawberry filling on top. Fold the pastry into a triangle or rectangle and press the edges firmly to seal. Use a fork to crimp these edges well—this locks in the filling and prevents leaks while baking. Transfer the turnovers to a baking sheet lined with parchment or a silicone mat.
- Egg Wash and Bake:
- Brush the tops with the egg wash for a golden, shiny crust. For extra texture and a bakery look, sprinkle coarse sugar over the top if you like. Bake in a preheated oven at 400 degrees Fahrenheit or 200 degrees Celsius for 15 to 18 minutes until the pastry is puffed and golden brown. Let cool for at least 10 minutes on a rack before moving on to glazing or serving.
- Add the Glaze:
- Mix powdered sugar with vanilla and milk or cream until smooth. Drizzle generously over the warm turnovers and allow the glaze to set for several minutes. This simple touch adds a lovely sweetness and a professional finish.
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Storage Tips
Store leftover turnovers in an airtight container at room temperature for up to two days, or keep them refrigerated for longer freshness. Reheat gently in a warm oven to restore the crispness before serving.
Ingredient Substitutions
If fresh strawberries aren’t available, high-quality strawberry jam or compote works great for the filling. You can swap cream cheese for mascarpone for an even richer cheesecake layer. To make it dairy-free, try a vegan cream cheese alternative and check puff pastry ingredients carefully.
Serving Suggestions
Serve these turnovers with a dollop of whipped cream or a scoop of vanilla ice cream to bring out the creaminess even more. Fresh mint leaves or a light dusting of powdered sugar brighten the presentation for special occasions.
Cultural Context
Turnovers have roots in many cultures, but combining cheesecake with fresh fruit inside puff pastry gives a delightful twist influenced by French patisserie techniques. These treats are a wonderful example of pairing classic flavors with accessible ingredients.
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Frequently Asked Questions
- → How do I prevent the puff pastry from getting soggy?
Cooling the strawberry filling completely before assembling keeps the pastry crisp by avoiding added moisture. Also, sealing edges tightly helps prevent leaks that can cause sogginess.
- → Can I use frozen strawberries for the filling?
Yes, thaw frozen strawberries thoroughly and drain excess liquid before cooking to achieve the best consistency and flavor for the filling.
- → What is the best way to seal the turnovers?
Press the edges firmly together and crimp them with a fork to create a strong seal, which helps keep the filling inside during baking.
- → Is the glaze necessary, and what does it add?
The vanilla glaze adds a sweet, creamy finish that complements the tart strawberry and smooth cheesecake filling, enhancing the turnovers’ flavor and presentation.
- → Can I prepare the fillings ahead of time?
Yes, both the strawberry and cheesecake fillings can be made in advance and chilled, which makes assembly quicker and easier without compromising texture.