Ingredients
For the Cheesecake Filling
8 oz (225 g) cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 large egg yolk
For the Strawberry Filling
1 1/2 cups fresh diced strawberries (or thawed frozen strawberries)
2 tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon fresh lemon juice
(If using high-quality strawberry jam or compote, you may substitute 1 cup instead of preparing this filling.)
For Assembly
2 sheets puff pastry, thawed but still cold
1 egg (for egg wash: whisked egg + 1 tablespoon water)
Coarse sugar for topping (optional)
For the Glaze (Optional but recommended)
1 cup powdered sugar
1–2 tablespoons milk or cream
1/2 teaspoon vanilla extract
Equipment Needed
Baking sheet
Parchment paper or silicone baking mat
Small saucepan (if making strawberry filling from scratch)
Rolling pin (optional)
Sharp knife or pastry cutter
Pastry brush
Cooling rack
Instructions
Step 1: Prepare the Strawberry Filling
Add diced strawberries, sugar, cornstarch, and lemon juice to a small saucepan.
Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries soften, about 5–7 minutes.
Allow to cool completely before using. Cooling is essential so the filling doesn’t soften the pastry.
Step 2: Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy.
Add the egg yolk, vanilla extract, and flour. Mix until fully incorporated.
Refrigerate for 10 minutes to firm up slightly.
Step 3: Prepare the Puff Pastry
Lightly flour your surface and unfold the thawed puff pastry.
Cut each sheet into 6 equal rectangles (or 4 large squares for bigger turnovers).
Work quickly as puff pastry performs best when cold.
Step 4: Assemble the Turnovers
Spoon approximately 1 tablespoon of cheesecake filling onto the center of each pastry piece.
Add a small spoonful (not too much) of strawberry filling on top.
Fold each pastry into a triangle or rectangle. Press edges firmly to seal.
Use a fork to crimp edges securely to prevent leakage during baking.
Transfer to a lined baking sheet.
Step 5: Egg Wash and Bake
Brush the tops lightly with egg wash.
Optional: Sprinkle with coarse sugar for extra texture and bakery-style finishing.
Bake in a preheated oven at 400°F (200°C) for 15–18 minutes or until the pastry is puffed and golden.
Let turnovers cool on a rack for at least 10 minutes before glazing or serving.
Step 6: Add the Glaze
Whisk powdered sugar, vanilla, and milk until smooth.
Drizzle generously over the warm turnovers.
Allow the glaze to set for several minutes before serving.
