Strawberry Cheesecake Turnovers

Why You’ll Love This Recipe

I love how these turnovers bring together everything I crave in a dessert—rich cheesecake, sweet strawberries, and a crisp, buttery pastry. They look elegant but are surprisingly easy to assemble, especially using store-bought puff pastry. The combination of textures—from creamy to flaky to glazed—is what makes every bite memorable. Plus, they’re customizable and perfect for making ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cheesecake Filling:

• cream cheese (softened)

• granulated sugar

• vanilla extract

• all-purpose flour

• egg yolk

Strawberry Filling:

• fresh strawberries (diced) or thawed frozen strawberries

• granulated sugar

• cornstarch

• fresh lemon juice

• optional: strawberry jam or compote

Assembly:

• puff pastry sheets (thawed but still cold)

• egg (for egg wash)

• water

• coarse sugar (optional, for topping)

Vanilla Glaze (optional):

• powdered sugar

• milk or cream

• vanilla extract

Directions

1. Make the Strawberry Filling:
   I combine the diced strawberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. I stir until the mixture thickens and the berries soften, about 5–7 minutes. Once thick, I let it cool completely.

2. Make the Cheesecake Filling:
   In a mixing bowl, I beat the softened cream cheese and sugar until smooth and fluffy. I then add the egg yolk, vanilla, and flour, mixing until everything is fully incorporated. I chill it in the fridge for 10 minutes to firm it up slightly.

3. Prepare the Puff Pastry:
   On a lightly floured surface, I unfold the puff pastry sheets and cut each into 6 rectangles or 4 larger squares. I keep the pastry as cold as possible while working for best results.

4. Assemble the Turnovers:
   I place about 1 tablespoon of the cheesecake filling in the center of each pastry piece, then spoon a little strawberry filling on top. I fold the dough over to seal, pressing the edges with a fork. I transfer the turnovers to a lined baking sheet.

5. Brush and Bake:
   I whisk the egg with water for an egg wash and brush it over each turnover. For a bakery-style finish, I sprinkle coarse sugar on top. I bake them at 400°F for 15–18 minutes until puffed and golden brown.

6. Add the Glaze (Optional):
   While the turnovers cool slightly, I whisk together powdered sugar, vanilla extract, and milk until smooth. I drizzle it over the warm turnovers and let it set before serving.

Servings and Timing

This recipe makes 12 turnovers.

• Prep Time: 30 minutes

• Cook Time: 18 minutes

• Total Time: 48 minutes

Perfect for brunch trays, tea parties, or as a beautiful dessert with coffee or tea.

Variations

• I sometimes swap strawberries for raspberries, blueberries, or a mixed berry filling.

• For a fall twist, I use diced apples with cinnamon and a caramel drizzle.

• Chocolate chips added to the cheesecake layer create a strawberry-chocolate cheesecake vibe.

• If I’m short on time, I use high-quality strawberry jam instead of homemade compote.

• I’ve also made mini versions for bite-sized dessert platters.

Storage/Reheating

I store cooled turnovers in an airtight container at room temperature for 1–2 days or in the fridge for up to 4 days. To reheat, I place them in a 300°F oven for about 8 minutes to crisp them back up. I avoid microwaving if I want to keep the pastry flaky. They can also be frozen before baking—just thaw slightly, then bake as directed.

FAQs

Can I use store-bought strawberry jam instead of making the filling?

Yes, I often use jam when I’m short on time. It works just as well and still tastes great with the cheesecake layer.

Can I make these turnovers ahead of time?

Absolutely. I assemble the turnovers and refrigerate them until ready to bake, or I freeze them unbaked and bake straight from frozen, adding a few extra minutes to the time.

Why does my puff pastry not rise properly?

Puff pastry needs to stay cold for optimal rising. I keep it chilled until just before baking and work quickly while assembling.

What if I don’t have coarse sugar for topping?

The egg wash alone gives a beautiful shine, but regular granulated sugar works if I want some extra texture on top.

Can I make a glaze-free version?

Yes, I sometimes skip the glaze if I want something less sweet. A dusting of powdered sugar also works beautifully as a finish.

Conclusion

These Strawberry Cheesecake Turnovers are a delightful way to blend creamy, fruity, and flaky textures into one beautiful treat. I love how they feel elegant enough for entertaining but are simple enough to make anytime I’m in the mood for a cozy dessert. Whether served warm with a cup of tea or packed into a dessert tray, these pastries always leave a lasting impression.

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