Strawberry Cheesecake Turnovers are flaky, golden pastries filled with a sweet cream cheese mixture and juicy strawberry filling. Baked until crisp and drizzled with a simple glaze, these turnovers are like hand-held slices of cheesecake wrapped in buttery pastry. I love making these for brunch, dessert, or an easy treat to share—they look impressive but come together with minimal effort.
Why You’ll Love This Recipe
I love this recipe because it’s simple and indulgent all at once. The filling is creamy and rich, with the perfect balance of tangy cream cheese and sweet strawberries. Using store-bought puff pastry makes the process quick and easy, but the result feels bakery-quality. They’re portable, make-ahead friendly, and perfect for spring and summer when strawberries are in season—or anytime I want something sweet and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Puff pastry sheets, thawed
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Cream cheese, softened
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Granulated sugar
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Vanilla extract
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Fresh or frozen strawberries, chopped
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Cornstarch (to thicken the strawberry filling)
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Egg (for egg wash)
Optional glaze:
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Powdered sugar
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Milk or cream
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Vanilla extract
Directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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I make the strawberry filling by cooking chopped strawberries with a little sugar and cornstarch over medium heat until thickened. I let it cool before assembling.
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I mix the softened cream cheese, sugar, and vanilla until smooth.
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I roll out the puff pastry and cut each sheet into squares.
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I spoon a little cream cheese mixture and strawberry filling onto one half of each square, then fold over to form a triangle.
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I press the edges with a fork to seal and brush the tops with egg wash.
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I bake for 15–18 minutes, or until golden brown and puffed.
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While they cool slightly, I whisk together powdered sugar, milk, and vanilla for a quick glaze and drizzle it over the warm turnovers.
Servings and timing
This recipe makes 8 turnovers and takes about 35 minutes total—15 minutes to prep, 15–18 minutes to bake, plus time to cool and glaze.
Variations
Sometimes I use raspberries or blueberries instead of strawberries, or I mix berries for a colorful twist. I’ve also added a bit of lemon zest to the cream cheese mixture for brightness. If I want an extra-decadent version, I drizzle with melted chocolate instead of glaze. For a shortcut, I use strawberry jam if I don’t have fresh berries on hand.
Storage/reheating
I store the turnovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I pop them in a 300°F oven for 5–7 minutes to crisp them up again. I don’t recommend microwaving—they lose their flakiness.
FAQs
Can I use frozen puff pastry?
Yes. I thaw it in the fridge or on the counter according to package instructions before using. It works perfectly for this recipe.
Can I make these ahead?
Yes. I assemble the turnovers and chill them in the fridge until ready to bake. I also freeze unbaked turnovers and bake straight from frozen (adding a few extra minutes).
Can I use jam instead of fresh strawberries?
Absolutely. I use about a teaspoon of strawberry jam in place of the cooked fruit if I want a quick shortcut.
Do I need to seal the edges with egg wash?
I usually just press the edges with a fork, but a little egg wash around the edge can help seal them better if the filling is juicy.
Can I freeze baked turnovers?
Yes. I let them cool completely, then freeze in an airtight container. To reheat, I bake at 325°F until warmed through and crisp.
Conclusion
Strawberry Cheesecake Turnovers are a sweet, flaky treat that’s as fun to make as it is to eat. With creamy cheesecake filling and juicy strawberries wrapped in golden pastry, they’re the perfect balance of rich and refreshing. Whether I’m baking for a brunch, a party, or just because, these turnovers always steal the spotlight.
PrintStrawberry Cheesecake Turnovers
Flaky puff pastry turnovers filled with creamy cheesecake mixture and sweet strawberry filling, baked golden and drizzled with a simple glaze. Perfect for brunch, dessert, or a portable treat.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Total Time: 35 minutes
- Yield: 8 turnovers
- Category: Dessert / Brunch
- Method: Baking
- Cuisine: American / Pastry
- Diet: Vegetarian
Ingredients
- 2 puff pastry sheets, thawed
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh or frozen strawberries, chopped
- 1 tsp cornstarch (to thicken strawberry filling)
- 1 egg (for egg wash)
- Optional glaze:
- 1/2 cup powdered sugar
- 1–2 tsp milk or cream
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cook chopped strawberries with a little sugar and cornstarch over medium heat until thickened; let cool.
- Mix softened cream cheese, sugar, and vanilla until smooth.
- Roll out puff pastry and cut each sheet into squares.
- Spoon cream cheese mixture and strawberry filling onto one half of each square; fold over to form a triangle.
- Press edges with a fork to seal and brush tops with egg wash.
- Bake 15–18 minutes until golden brown and puffed.
- Whisk powdered sugar, milk, and vanilla for glaze; drizzle over slightly cooled turnovers.
Notes
- Swap strawberries for raspberries, blueberries, or a mix for variation.
- Add lemon zest to the cream cheese mixture for brightness.
- Drizzle with melted chocolate for an indulgent twist.
- Use strawberry jam as a shortcut if fresh berries aren’t available.
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 turnover
- Calories: 250
- Sugar: 14g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
