I love making these strawberry cheesecake turnovers when I want a dessert that feels bakery-special but is still easy to pull together at home. They come out flaky on the outside, creamy in the center, and filled with sweet strawberry flavor that makes every bite comforting and indulgent.
Why You’ll Love This Recipe
I enjoy this recipe because it combines the richness of cheesecake with the simplicity of store-bought pastry. I like that it doesn’t require complicated steps, yet it still looks impressive once baked. I also appreciate how versatile it is, since I can change the fruit or sweetness depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 oz (225 g) cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup strawberry filling or strawberry jam
1 package puff pastry sheets, thawed
1 egg, beaten (for egg wash)
Powdered sugar for dusting (optional)
Directions
I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper. In a bowl, I mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
I roll out the puff pastry sheets on a lightly floured surface and cut them into equal squares. In the center of each square, I place a spoonful of the cream cheese mixture and top it with a small amount of strawberry filling.
I fold each pastry over into a triangle and press the edges with a fork to seal. Then I brush the tops with the beaten egg to give them a golden finish. I bake the turnovers for about 18 to 22 minutes, until they are puffed and lightly browned. Once cooled slightly, I like to dust them with powdered sugar before serving.
Servings And Timing
I usually get about 8 turnovers from this recipe.
Preparation time is around 15 minutes, and baking takes about 20 minutes, so everything is ready in roughly 35 minutes.
Variations
I sometimes swap the strawberry filling for blueberry, raspberry, or cherry when I want a different flavor. I also like adding lemon zest to the cream cheese mixture for a brighter taste. For extra crunch, I occasionally sprinkle sliced almonds or coarse sugar on top before baking.
Storage/Reheating
I store leftover turnovers in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I put them in the oven at 325°F (165°C) for about 8 to 10 minutes so they stay crisp. I avoid the microwave because it softens the pastry too much.
FAQs
Can I make these turnovers ahead of time?
I like assembling the turnovers a few hours in advance and keeping them refrigerated until ready to bake. I find they bake best when baked fresh.
Can I use homemade strawberry filling?
I often use homemade strawberry filling when I have fresh strawberries. I just make sure it’s thick so it doesn’t leak out during baking.
Do I need puff pastry, or can I use pie dough?
I’ve tried both, but I prefer puff pastry because it gives a lighter, flakier texture. Pie dough works if that’s what I have on hand.
How do I prevent the filling from leaking?
I make sure not to overfill and always seal the edges well with a fork. Chilling the filled pastries for a few minutes before baking also helps.
Can I freeze these turnovers?
I freeze them unbaked, fully assembled, and then bake them straight from the freezer, adding a few extra minutes to the baking time.
Conclusion
I keep coming back to these strawberry cheesecake turnovers because they’re simple, comforting, and always a hit. I enjoy how easily they come together and how they make any day feel a little more special with minimal effort.
These Strawberry Cheesecake Turnovers are flaky, creamy, and filled with sweet strawberry flavor, making them a bakery-style dessert that’s easy to prepare at home. Perfect for brunch, dessert, or a special treat.
Ingredients
8 oz (225 g) cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup strawberry filling or strawberry jam
1 package puff pastry sheets, thawed
1 egg, beaten (for egg wash)
Powdered sugar for dusting (optional)
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix cream cheese, sugar, and vanilla extract until smooth and creamy.
Roll out the puff pastry sheets on a lightly floured surface and cut into equal squares.
Place a spoonful of cream cheese mixture and a small amount of strawberry filling in the center of each square.
Fold each square into a triangle and seal the edges with a fork.
Brush tops with beaten egg and place on prepared baking sheet.
Bake for 18–22 minutes until puffed and golden brown.
Let cool slightly and dust with powdered sugar before serving, if desired.
Notes
Do not overfill to prevent leaks during baking.
Chill assembled turnovers before baking for cleaner edges and less spreading.
Add lemon zest to cream cheese for a tangy twist.
Try with other fruit fillings like blueberry or cherry.
Freeze unbaked turnovers for up to 1 month and bake from frozen.
