I make these Strawberry Cheesecake Turnovers when you and I want a bakery‑style pastry without messing with homemade dough. You tuck a tangy vanilla cheesecake filling and a quick strawberry compote inside store‑bought puff pastry, then bake until the layers puff, turn golden, and flake apart around the creamy, jammy center. They look like something you’d grab at a coffee shop, but they’re simple enough for a weekend brunch, special breakfast, or spring and summer dessert.
Why You’ll Love These Turnovers
These turnovers combine three things people love: flaky puff pastry, rich cheesecake, and bright strawberry filling. The puff pastry bakes into crisp, buttery layers, while the cream cheese adds tang and body and the strawberries bring freshness and color. You can make the fruit filling from scratch or shortcut with a good strawberry jam or compote, so the recipe fits both “scratch baker” and “semi‑homemade” moods. They’re also easy to customize with different berries and glazes and can be served warm for dessert or at room temperature for brunch trays.
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