Equipment Needed
- Rolling pin
- Baking sheet
- Parchment paper
- Medium mixing bowl
- Small bowl (for egg wash)
- Fork or whisk
- Pastry brush
- Sharp knife or pizza cutter
- Cooling rack
Step-by-Step Instructions
First, get your puff pastry to room temperature according to package directions—this usually takes about 30-40 minutes. While that’s happening, let’s make the fillings. In your mixing bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and vanilla until completely smooth and silky. I use a fork for this; no mixer needed. In another bowl, toss the diced strawberries with the tablespoon of sugar and cornstarch until they’re evenly coated. You’ll see a bit of juice start to pull out, which is perfect. This is where the magic starts.
Now, unfold your puff pastry onto a lightly floured surface. I give it a few gentle rolls with my rolling pin just to smooth out the folds and seal any cracks. Then, using your sharp knife, cut the square into four equal smaller squares. This is your canvas. Spoon a heaping tablespoon of the cream cheese mixture into the center of each square, then top with a spoonful of the strawberry mixture. Be brave here, but not too brave—leave a good half-inch border around the edges clean. I learned the hard way that overfilling leads to spectacular leaks in the oven!
This next part is crucial for a good seal. Using your pastry brush, lightly brush the egg wash around all four edges of a square. Fold one corner over to the opposite corner, creating a triangle, and press the edges together firmly with your fingers. Then, go back and crimp the edges with the tines of a fork. This double-seal method is what I swear by after a batch of turnovers that burst open like little pasty volcanoes. Place each sealed triangle on your parchment-lined baking sheet.
Give each turnover a generous brush with the remaining egg wash—this is what gives them that gorgeous golden-brown shine. Now, sprinkle liberally with that coarse sugar. Don’t be shy! Use a sharp knife to cut two or three small slits in the top of each one; this lets steam escape so they don’t puff up too much and break. Bake in a preheated 400°F (200°C) oven for 18-22 minutes, until they are deeply golden and puffed. I always rotate my tray halfway through for even browning. Let them cool on the pan for at least 10 minutes—the filling is lava-hot!(See the next page below to continue…)