The first time I made these Strawberry Cheesecake Turnovers, it was a happy accident born from a half-used block of cream cheese and a pint of strawberries begging to be used. I remember the moment the first batch came out of the oven, filling my kitchen with the most incredible aroma—buttery, caramelized pastry mingling with the sweet, jammy scent of baked strawberries. That first bite, still warm and flaky, with the creamy, tangy filling oozing out, was pure magic. It felt like I’d captured the essence of a fancy bakery dessert in my own, often-messy kitchen. Now, it’s my go-to recipe when I want to impress guests (or just treat myself) with minimal fuss and maximum deliciousness.
Ingredients
- 1 sheet puff pastry, thawed (I like Dufour or Pepperidge Farm)
- 4 ounces (113g) full-fat cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk (save the white for the egg wash!)
- 1/2 teaspoon pure vanilla extract
- 1 cup fresh strawberries, finely diced
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar (for the strawberries)
- 1 large egg, beaten (for egg wash)
- Coarse or sanding sugar, for sprinkling
- Powdered sugar, for dusting (optional)
Let’s talk ingredients for a sec. Using full-fat cream cheese is non-negotiable here; the light versions can make the filling too watery. For the strawberries, I’ve tried this with frozen (thawed and thoroughly drained), but fresh really does give the best texture and brightest flavor. That tablespoon of cornstarch is your secret weapon—it absorbs the strawberry juices as they bake, preventing a soggy bottom. And please, don’t skip the coarse sugar sprinkle! It adds the most satisfying crunch and a beautiful sparkle.(See the next page below to continue…)