Prep Time: 30 minutes (plus 1 hour chilling time)
Cook Time: 20-22 minutes
Total Time: About 1 hour 50 minutes (mostly inactive)
Skill Level: Intermediate
Yield: 8 generous turnovers
Ingredients
For the Cheesecake Filling:
8 ounces (225g) full-fat block cream cheese, softened to room temperature
1/4 cup (50g) granulated sugar
1 large egg yolk (reserve the white for sealing)
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
1 tablespoon all-purpose flour
For the Strawberry Component:
1 cup fresh strawberries, finely diced (about 5-6 oz)
2 tablespoons strawberry jam or preserves
1 teaspoon cornstarch
For Assembly & Finishing:
1 package (14 oz / 397g) frozen puff pastry (2 sheets), thawed according to package directions (usually in the fridge overnight)
1 large egg white, lightly beaten (for egg wash)
1-2 tablespoons coarse or sanding sugar, for sprinkling
All-purpose flour, for dusting work surface
Optional Glaze:
1/2 cup (60g) powdered sugar, sifted
1-2 tablespoons milk or heavy cream
1/4 teaspoon vanilla extract
Equipment Needed
Baking sheets (2)
Parchment paper or silicone baking mats
Mixing bowls (medium and small)
Electric hand mixer or stand mixer (can mix by hand with a sturdy spatula)
Rolling pin
Sharp knife or pizza cutter
Pastry brush
Wire cooling rack
Step-by-Step Instructions
Step 1: Prepare the Fillings (15 minutes)
Make the Cheesecake Filling: In a medium bowl using an electric mixer on medium speed, beat the softened cream cheese and granulated sugar together until completely smooth and no lumps remain, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk, vanilla extract, and lemon juice. Beat again until fully incorporated and creamy. Sprinkle the tablespoon of flour over the mixture and beat on low just until combined. Cover the bowl and refrigerate for at least 30 minutes to firm up slightly. This makes it much easier to handle.
Prepare the Strawberries: While the cheesecake filling chills, combine the diced strawberries, strawberry jam, and cornstarch in a small bowl. The cornstarch will help absorb excess juices during baking, preventing soggy pastry. Set aside.
Step 2: Assemble the Turnovers (15 minutes)
Prep Your Station: Line two baking sheets with parchment paper. Lightly flour a clean work surface. Unfold one sheet of thawed puff pastry onto the floured surface. Gently roll it out just enough to smooth any fold creases and into a roughly 10-inch square.
Cut the Pastry: Using a sharp knife or pizza cutter, cut the square into 4 equal squares. Repeat with the second sheet of pastry. You will have 8 squares total.
Fill the Squares: Retrieve the cheesecake filling from the fridge. Spoon about 1 heaping tablespoon of the cheesecake filling into the center of each pastry square. Use the back of the spoon to create a slight well in the center. Top the cheesecake with about 1 tablespoon of the strawberry mixture.
Seal the Turnovers: Brush a light coating of the beaten egg white around all four edges of one pastry square. This acts as glue. Carefully fold one corner over the filling to the opposite corner, creating a triangle. Press the edges firmly together with your fingers. To ensure a tight seal, use the tines of a fork to crimp the two sealed edges together. Transfer the sealed turnover to the prepared baking sheet. Repeat with the remaining squares, placing 4 turnovers on each sheet, spaced about 2 inches apart.
Chill (Crucial Step!): Place the baking sheets with the assembled turnovers in the refrigerator for at least 20-30 minutes. This rechills the butter in the pastry, which is the secret to maximum flakiness and rise in the oven.
Step 3: Bake to Perfection (20-22 minutes)
Preheat and Prep: While the turnovers chill, preheat your oven to 400°F (200°C). This ensures a hot, immediate burst of heat for the pastry.
Egg Wash and Sugar: Just before baking, remove the trays from the fridge. Lightly brush the top of each turnover with the remaining egg white. This will give them a beautiful, glossy golden-brown finish. Generously sprinkle the tops with coarse sugar.
Bake: Place the trays in the preheated oven. Bake for 18-22 minutes, rotating the trays halfway through, until the turnovers are puffed, deeply golden brown, and no longer look doughy or wet at the edges.
Cool: Remove from the oven and let the turnovers cool on the baking sheets for 5 minutes. Then, using a spatula, carefully transfer them to a wire cooling rack. They need to cool for at least 20-30 minutes before glazing. The filling will be extremely hot right out of the oven.
Step 4: Final Touch – The Glaze (5 minutes, optional but recommended)
While the turnovers cool, whisk together the powdered sugar, 1 tablespoon of milk or cream, and vanilla extract in a small bowl. Add more liquid, a teaspoon at a time, until you reach a thick but pourable consistency. Drizzle the glaze over the slightly warm or fully cooled turnovers using a spoon or a small piping bag.
Chef’s Notes & Tips for Success
Thaw Properly: The key to easy handling is properly thawed, cold puff pastry. Thaw in the refrigerator overnight, not on the counter.
Keep it Cold: Work quickly during assembly and don’t skip the final chill before baking. Warm pastry = less flaky pastry.
Don’t Overfill: It’s tempting, but overfilling is the main cause of leaks and bursts. Stick to the recommended amounts.
Seal Tightly: A good crimp with a fork is your best defense against filling eruption.
Customize It: Swap strawberries for blueberries, raspberries, or a mix. Add a pinch of cinnamon to the cheesecake filling, or a drizzle of lemon glaze instead of vanilla.
Make-Ahead: Assemble the turnovers up to the point of the final chill, then freeze them solid on the baking sheet before transferring to a freezer bag. Bake from frozen, adding 3-5 extra minutes to the bake time.
Serving & Storage
Serve these turnovers slightly warm or at room temperature. They are best enjoyed the day they are made when the pastry is at its peak flakiness. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 5-8 minutes to re-crisp the pastry. The turnovers can also be frozen after baking and cooled; reheat from frozen in a 350°F (175°C) oven for 10-15 minutes.
Nutritional Information (Per Turnover, without optional glaze)
Calories: ~415 kcal
Total Fat: 27g
Saturated Fat: 10g
Cholesterol: 55mg
Sodium: 230mg
Total Carbohydrates: 36g
Dietary Fiber: 1g
Sugars: 12g
Protein: 7g