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Strawberry Cheesecake Turnovers

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  • Name: Strawberry Cheesecake Turnovers

  • Prep Time: 20 minutes

  • Cook Time: 18-22 minutes

  • Total Time: 45 minutes (including cooling)

  • Course: Dessert, Breakfast, Snack

  • Cuisine: American

  • Difficulty: Easy

  • Servings: 8 turnovers

Imagine the flaky, buttery layers of a perfect pastry, cracking open to reveal a pocket of creamy, tangy cheesecake filling swirled with sweet, jewel-toned strawberry jam. This is the magic of a Strawberry Cheesecake Turnover. It captures the essence of a decadent New York-style cheesecake and the comforting, portable format of a classic pastry, creating a dessert that feels both elegant and approachable.

This recipe is a testament to the power of smart, simple baking. By using store-bought puff pastry, we skip the most labor-intensive step, making this impressive dessert accessible to bakers of any skill level. The filling comes together in a single bowl with no baking required before it’s tucked into the pastry, meaning you’re never more than 30 minutes away from a warm, homemade treat. Whether you’re hosting a brunch, looking for a show-stopping dessert, or simply treating yourself, these turnovers deliver a perfect balance of textures and flavors that will make any moment feel special.

Strawberry Cheesecake Turnovers

Ingredients

For the Cheesecake Filling:

  • 1 (8 oz) block full-fat cream cheese, softened to room temperature

  • ¼ cup (50g) granulated sugar

  • 1 large egg yolk (reserve the white for the egg wash)

  • 1 teaspoon pure vanilla extract

  • ½ teaspoon fresh lemon zest

  • ⅓ cup high-quality strawberry jam or preserves

For Assembly:

  • 1 sheet (from a 17.3 oz box) frozen puff pastry, thawed according to package directions

  • All-purpose flour, for dusting

For the Topping:

  • 1 large egg white, lightly beaten

  • 1 tablespoon coarse sugar or sanding sugar (e.g., turbinado sugar)

  • Optional Glaze: ½ cup powdered sugar, 1-2 tablespoons milk, and ¼ teaspoon vanilla extract

Equipment

  • Baking sheet

  • Parchment paper

  • Rolling pin

  • Mixing bowls

  • Hand mixer or stand mixer

  • Pastry brush

  • Pizza cutter or sharp knife

Instructions

Step 1: Prepare the Filling

  1. In a medium mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer on medium speed until completely smooth and no lumps remain, about 1-2 minutes. Scrape down the sides of the bowl as needed.

  2. Add the egg yolk, vanilla extract, and lemon zest. Beat on low speed until just combined. Be careful not to overmix at this stage.

  3. Using a spatula, gently fold in the strawberry jam. For a marbled effect, fold just 2-3 times until the jam is swirled throughout but not fully incorporated. For a uniform pink filling, fold until fully combined.

Step 2: Assemble the Turnovers

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. On a lightly floured surface, unfold the thawed puff pastry sheet. Using a rolling pin, gently roll it out to a 12×12-inch square. This smooths out the folds and ensures an even thickness.

  3. Using a pizza cutter or sharp knife, cut the pastry square into 4 equal smaller squares. Then cut each of those squares in half diagonally to create 8 equal triangles.

  4. Place a heaping tablespoon of the cheesecake filling in the center of each triangle, leaving a ½-inch border around the edges. Be careful not to overfill, as this can cause the turnovers to leak during baking.

Step 3: Seal and Crimp

  1. Brush the edges of one pastry triangle lightly with the beaten egg white.

  2. Carefully lift the two side corners of the triangle and bring them together over the filling, forming a classic turnover shape. The bottom corner will form the point.

  3. Press the edges together firmly with your fingers. To ensure a tight seal, use the tines of a fork to crimp the two sealed edges together. This not only locks in the filling but also creates a beautiful, professional look.

  4. Repeat with the remaining pastry triangles and filling.

  5. Transfer the assembled turnovers to the prepared baking sheet, spacing them about 2 inches apart.

Step 4: Bake to Golden Brown Perfection

  1. Brush the tops of each turnover lightly with the remaining egg white. This will give them a beautiful, glossy sheen.

  2. Sprinkle the tops generously with coarse sugar.

  3. Using a sharp paring knife, make 2-3 small slits on the top of each turnover. This allows steam to escape during baking, preventing the pockets from bursting.

  4. Bake for 18-22 minutes, or until the turnovers are puffed and a deep, golden brown.

  5. Remove from the oven and allow the turnovers to cool on the baking sheet for at least 10-15 minutes. The filling will be extremely hot straight from the oven, and this cooling period allows it to set slightly.

Step 5: Add the Final Touch (Optional)

If using the optional glaze, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract in a small bowl. Add more milk, a teaspoon at a time, until you reach a drizzling consistency. Once the turnovers have cooled for about 15 minutes, drizzle the glaze over the top.

Baker’s Notes & Tips for Success

  • Puff Pastry Protocol: The key to flaky layers is working with cold pastry. Thaw it in the refrigerator overnight for the best results. If it becomes too warm and sticky while you’re working, pop it back in the fridge for 10 minutes.

  • Room Temperature Cream Cheese: This is non-negotiable for a smooth, lump-free filling. Take the cream cheese out of the fridge at least an hour before you start.

  • The Seal is Sacred: A well-crimped seal is your best defense against a leaking turnover. Don’t rush this step. The egg wash acts as a glue, and the fork crimping creates a physical barrier.

  • Don’t Overfill: It’s tempting to add more filling, but resist! Overfilling is the primary cause of burst seams. A heaping tablespoon is the perfect amount.

  • Jam Consistency: If your strawberry jam has large chunks of fruit, give it a quick chop with a knife before folding it into the filling. This makes it easier to seal the pastry.

  • Storage and Reheating: These turnovers are best enjoyed the day they are made. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven or toaster oven for 5-7 minutes to restore the pastry’s crispness. The microwave will make them soft.

Serving Suggestions

  • A La Mode: Serve a warm turnover with a scoop of vanilla bean ice cream for the ultimate dessert experience.

  • Brunch Brilliance: These are elegant enough for a special weekend brunch or Mother’s Day celebration.

  • Afternoon Delight: Pair with a cup of coffee or tea for a perfect afternoon pick-me-up.

  • Garnish: Serve with a dusting of powdered sugar, a dollop of whipped cream, and fresh sliced strawberries.

Nutrition Information

(Please note: The following is an estimate and can vary based on the specific brands of puff pastry and cream cheese used.)

Serving Size: 1 turnover (without glaze) | Calories: 320 | Total Fat: 20g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 50mg | Sodium: 180mg | Total Carbohydrates: 30g | Dietary Fiber: 1g | Sugars: 12g | Protein: 5g

A Note on Nutrition: This is a rich, indulgent pastry. The flaky texture comes from the high fat content in the puff pastry and cream cheese. It provides a moderate amount of carbohydrates for energy and a small amount of protein. The strawberry jam contributes to the sugar content. For a slightly lighter version, you can use reduced-fat cream cheese, though the texture may be slightly less rich. As with any decadent dessert, these turnovers are best enjoyed in moderation as a special treat within a balanced diet.

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