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Strawberry Cheesecake Turnovers

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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.

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

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cook chopped strawberries with a little sugar and cornstarch over medium heat until thickened; let cool.
  3. Mix softened cream cheese, sugar, and vanilla until smooth.
  4. Roll out puff pastry and cut each sheet into squares.
  5. Spoon cream cheese mixture and strawberry filling onto one half of each square; fold over to form a triangle.
  6. Press edges with a fork to seal and brush tops with egg wash.
  7. Bake 15–18 minutes until golden brown and puffed.
  8. 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

Find it online: https://cookedbymaya.com/strawberry-cheesecake-turnovers/