Ingredients
For the Cheesecake Filling
- 8 oz (225 g) cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 large egg yolk
For the Strawberry Filling
- 1 1/2 cups fresh diced strawberries (or thawed frozen strawberries)
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon fresh lemon juice
(Or substitute 1 cup high‑quality strawberry jam or compote)
For Assembly
- 2 sheets puff pastry, thawed but still cold
- 1 egg (for egg wash: whisked egg + 1 tablespoon water)
- Coarse sugar for topping (optional)
For the Glaze (optional but recommended)
- 1 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Ingredients and Why They Matter
Cream cheese is the base of the cheesecake filling; using a full brick gives the turnovers that rich, tangy cream cheese center so they taste like mini hand‑held cheesecakes instead of just fruit pastries. Granulated sugar sweetens the filling and helps it whip up smooth and creamy, while vanilla extract adds a warm bakery‑style note that pairs with both pastry and strawberries. A spoonful of flour thickens the cheesecake mixture slightly so it sets into a soft, cheesecake‑like custard rather than oozing out as it bakes. The egg yolk adds richness and helps the filling firm up just enough while still staying creamy.
For the strawberry filling, diced strawberries bring freshness, color, and that classic sweet‑tart flavor that cuts through the richness of the cream cheese and puff pastry. Sugar draws out the juices and balances the natural tartness of the berries. Cornstarch is key because it thickens the fruit juices as they simmer, turning them into a glossy, spoonable filling that won’t run everywhere or soak into the pastry. Lemon juice brightens the flavor and keeps the filling from tasting flat. If you’re short on time, a high‑quality strawberry jam or compote is a great substitute, since it’s already sweetened and thickened.
Puff pastry is what gives you that flaky, layered, bakery‑style shell with almost no effort. Using it cold but pliable helps the butter layers stay intact so they puff dramatically in the oven. The egg wash (egg plus water) brushes on glossy color and helps coarse sugar adhere; that sugar adds crunch and a professional finish. For the glaze, powdered sugar, milk or cream, and vanilla create a simple icing that melts over the warm turnovers and sets into a thin, sweet crust—just enough sweetness to finish without overwhelming the fillings.
Step-by-Step Instructions
Step 1: Prepare the Strawberry Filling
I start with the strawberry filling so it has time to cool. In a small saucepan, I combine the diced strawberries, sugar, cornstarch, and lemon juice. I cook this over medium heat, stirring frequently, until the strawberries soften and the mixture thickens and turns glossy; this usually takes about 5–7 minutes after it starts bubbling. Once the juices are clearly thickened and cling to the fruit, I remove the pan from the heat and let the filling cool completely. Cooling is important—if the filling is warm, it can melt the butter in the pastry and stop it from puffing properly.
If I’m using jam or compote instead, I skip the cooking step and just give it a quick stir in a bowl so it’s smooth and easy to spoon.
Step 2: Make the Cheesecake Filling
In a mixing bowl, I beat the softened cream cheese and sugar together until the mixture is completely smooth and fluffy, with no lumps. Then I add the egg yolk, vanilla extract, and flour, mixing until everything is fully incorporated and the filling looks thick but spreadable. At this point, I pop the bowl into the refrigerator for about 10 minutes so the mixture firms up slightly; this makes it easier to mound on the pastry without running.
Step 3: Prepare the Puff Pastry
While the fillings chill, I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, I unfold the thawed puff pastry sheets. If there are any heavy creases, I gently roll over them with a rolling pin just to smooth and even out the sheet, but I don’t roll it too thin—keeping the thickness close to what it comes with helps it puff nicely.
I cut each puff pastry sheet into 6 equal rectangles for smaller turnovers (12 total), or into 4 larger squares per sheet if I want big bakery‑style turnovers (8 total). I work fairly quickly so the pastry stays cold; if it starts to feel soft or greasy, I place the cut pieces on a tray and chill them for a few minutes.
Step 4: Assemble the Turnovers
To assemble, I place the pastry squares or rectangles on the prepared baking sheet, leaving a little space between them. I spoon about 1 tablespoon of cheesecake filling onto the center of each piece, spreading it slightly but leaving plenty of room around the edges.
On top of the cheesecake filling, I add a small spoonful of the cooled strawberry filling—just enough to give a juicy center, but not so much that it spills out when folded. Overfilling is one of the main reasons turnovers burst, so a light hand here pays off.
Next, I fold each pastry over the fillings into a triangle or into a rectangle by bringing one side over the other, depending on how I cut them. I press the edges together firmly with my fingers to seal. Then I use the tines of a fork to crimp the edges all the way around; this helps hold in the fillings and gives that classic turnover look. I transfer each assembled turnover back to the lined baking sheet if I assembled them on the counter.
Step 5: Egg Wash and Bake
In a small bowl, I whisk the egg with 1 tablespoon of water to make an egg wash. Using a pastry brush, I lightly brush the tops of the turnovers with the egg wash, avoiding the crimped edges as much as possible so they don’t glue together too hard. If I want extra crunch and shine, I sprinkle coarse sugar over the tops.
I bake the turnovers in the preheated 400°F (200°C) oven for 15–18 minutes, or until the pastry is puffed and deep golden brown. The turnovers should look tall and flaky, and any small bits of filling at the seams should be bubbling but not burnt. I let them cool on a rack for at least 10 minutes; this helps the fillings thicken and prevents the cheesecake center from feeling too loose.
Step 6: Add the Glaze
For the glaze, I whisk together the powdered sugar, vanilla, and 1 tablespoon of milk or cream in a small bowl until smooth. If it’s too thick, I add a bit more liquid, a teaspoon at a time, until it drizzles easily off the spoon but isn’t watery.
When the turnovers are warm but no longer hot, I drizzle the glaze over the tops in zigzags or thin lines. The glaze will set within a few minutes into a thin, sweet icing that adds shine and a little extra sweetness.
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