Next, scoop a generous tablespoon of the cream cheese mixture into the center of each pastry square. Make sure not to overfill them, or you’ll have a gooey mess on your hands! Now, fold the pastry over to form a triangle. Crimp the edges with a fork to seal them tightly—this is crucial to keeping all that delicious filling inside! Once they are nicely sealed, brush the tops with the beaten egg for that lovely golden finish as they bake.
Place the turnovers on the prepared baking sheet and pop them into the preheated oven. Bake for about 15-20 minutes, or until they puff up beautifully and turn golden brown. The aroma will have you practically drooling by the time they’re ready. Once they’re out of the oven, let them rest for a few minutes before dusting with powdered sugar. Trust me, this little step makes all the difference!
Pro Tips for Best Results
I tested this recipe three ways: with fresh strawberries, frozen strawberries, and even mixed berries, and I have to say fresh strawberries bring the best flavor and texture! When making the filling, I recommend letting the cream cheese sit at room temperature for a bit before mixing; it will be easier to blend and more velvety in texture. If you’re in a hurry, don’t fret—microwave it for about 10 seconds to soften it quickly.
Another tip I can’t stress enough is to make sure you really seal the edges well with the fork; otherwise, you might end up with a messy baking sheet. Trust me, I learned this the hard way when a few of my first turnovers decided to break open during baking.
Lastly, if you want to get adventurous, consider adding a little lemon zest to the cream cheese mixture. It adds a refreshing zing that pairs perfectly with the strawberries!
Common Mistakes to Avoid
One of the most common mistakes I see when making turnovers is using too much filling. You want just enough to taste amazing but not so much that it leaks out during baking. I remember my first batch ended up more like a creamy strawberry explosion than a turnover—very tasty, but not very pretty!
Another thing to keep an eye on is the puff pastry. If it’s too warm, it won’t puff up as nicely. When I first made these, I didn’t chill my pastry long enough, and they came out flat rather than fluffy. If you feel the dough getting too soft while you work with it, pop it back in the refrigerator for a few minutes.
Also, don’t skip the egg wash! It’s what gives your turnovers that golden finish. I made a batch once without an egg wash, thinking it wouldn’t matter too much, but they came out looking pale and uninviting. A little effort goes a long way in presentation!
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