Strawberry Cheesecake Turnovers with Puff Pastry
A bakery-style dessert made at home: ultra-flaky puff pastry wrapped around a smooth vanilla cheesecake filling and sweet, juicy strawberries. These turnovers are elegant enough for guests, yet easy enough for a weekend treat.
Why You’ll Love This Recipe
Strawberry cheesecake turnovers combine everything people love in desserts: buttery layers, creamy filling, and fresh fruit flavor. Puff pastry bakes into delicate, golden layers, while the cream cheese filling stays rich and silky inside. They’re perfect for brunch, dessert, afternoon coffee, or even breakfast.
This recipe is written step-by-step so you get perfect results every time, even if you’re not an experienced baker.
Ingredients (Yields 4 Large Turnovers)
Pastry
- ½ lb (1 sheet) frozen puff pastry, thawed but still cold
Cheesecake Filling
- 8 oz (225 g) block cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice (balances sweetness)
- 1 tsp lemon zest (optional but recommended)
Strawberry Filling
- 1 cup fresh strawberries, finely chopped
- 1 tbsp cornstarch
- 1 tbsp sugar (optional, depending on strawberry sweetness)
For Assembly & Finishing
- 1 large egg, beaten (egg wash)
- 1 tbsp milk or cream (for egg wash)
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
1. Prepare the Cheesecake Filling
In a medium bowl, add the softened cream cheese and sugar. Beat until completely smooth and creamy. Add vanilla extract, lemon juice, and lemon zest. Mix again until well combined.
The filling should be thick but spreadable.
2. Prepare the Strawberry Mixture
In a separate bowl, combine chopped strawberries with cornstarch and sugar. Gently mix until the strawberries are coated.
Cornstarch thickens the juices during baking and prevents soggy pastry.
3. Combine the Fillings
Fold the strawberry mixture gently into the cream cheese filling. Do not overmix—you want visible strawberry pieces.
4. Prepare the Puff Pastry
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Lightly flour your surface and roll out the puff pastry just enough to smooth seams. Cut into 4 equal squares.
5. Fill and Shape the Turnovers
Place 2–3 tablespoons of filling in the center of each square.
Fold the pastry diagonally to form a triangle.
Press edges together, then seal firmly using a fork.
Sealing well prevents filling from leaking.
6. Egg Wash
Mix beaten egg with milk or cream. Brush the tops of each turnover lightly.
This gives a shiny, golden bakery finish.
Optional: cut a small slit on top for steam release.
7. Bake
Bake for 18–22 minutes, or until puffed, crisp, and deep golden brown.
Remove from oven and let cool for 5–10 minutes.
Serving Suggestions
- Dust with powdered sugar
- Drizzle with vanilla glaze or strawberry sauce
- Serve warm with coffee or tea
- Pair with vanilla ice cream for dessert
Storage & Make-Ahead Tips
- Room temperature: up to 1 day
- Refrigerator: 3 days in an airtight container
- Freezer: unbaked turnovers freeze well up to 2 months
- Reheat in oven at 350°F (175°C) for best texture
Expert Tips for Best Results
Use cold puff pastry for maximum flakiness
Do not overfill—less is more
Fresh strawberries give the best flavor
Always bake on parchment paper
Variations
- Blueberry Cheesecake Turnovers
- Raspberry White Chocolate Turnovers
- Chocolate Strawberry Cheesecake Puff Pastry