I have always loved turnovers. They are a tasty sweet treat or a delicious breakfast. Where I live, apple turnovers are the most common turnover. But I’ve found just about any flavor tastes good when surrounded by flaky puff pastry. These strawberry cream cheese turnovers are the perfect mix of sweet and tangy. By using store-bought puff pastry, they are also effortless to make. Enjoy!
- 3/4 pound strawberries
- 6 tablespoons sugar
- 1 teaspoon vanilla
- 1 1/2 tablespoons cornstarch
Cream Cheese Filling
- 1 egg yolk
- 8oz cream cheese (softened)
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla
- 2 tablespoons granulated sugar
- 2 packages puff pastry
- 1 tablespoon granulated sugar
- 2 eggs, beaten
- 1 1/3 cup powdered sugar
- 1/2 teaspoon vanilla
- Pinch salt
- 2 tablespoons milk (or water)
- Dice half of the strawberries and set them aside. Mash the other half of the strawberries and place them in a medium saucepan. Add 1/4 cup water and 6 tablespoons of sugar. Bring to a boil and boil for several minutes or until the sugar has dissolved.
- Mix cornstarch with 1/4 cup cold water. Slowly add cornstarch mixture to strawberry mixture, and whisk thoroughly. Next, mix in diced strawberries. Return to a boil and cook until thickened. Add 1 teaspoon vanilla extract. Set aside to cool
- Beat egg yolk, cream cheese, lemon juice, 1/2 teaspoon vanilla, and 2 tablespoons sugar until well mixed. Set aside.
- Preheat the oven to 350°F.
- Cut each puff pastry sheet into 4 equal squares. Place 1 tablespoon of cream cheese filling and 1 tablespoon of the cooled strawberry filling in the center of the squares.
- Brush egg wash around the edges of the pastry squares. Fold the squares in half to form a triangle. Be gentle when folding the squares to prevent the filling from being pressed out. Use a fork to press together the edges of the pastry (dip the fork in flour if the fork is sticking to the pastry).
- Place parchment paper on two baking sheets and place turnovers on the baking sheet, with 2-3 inches between each turnover as they will puff up quite a bit.
- Brush egg wash on the top of the turnovers and sprinkle with sugar.
- Bake for 16-20 minutes or until golden brown on top. Once baked, place on a cooling rack and allow to cool for 15-20 minutes.
- While turnovers are cooling, whisk together powdered sugar, 1/2 teaspoon vanilla, a pinch of salt, and 2 tablespoons milk. Use a spoon to drizzle over the cooled pastries and serve.
You can also cook the turnovers in an air fryer. Just place a couple of inches apart and cook at 350°F for 15 minutes.
If desired, store-bought canned strawberry pie filling can be used instead of making the filling yourself.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 73mgCarbohydrates: 21gFiber: 0gSugar: 18gProtein: 2g
Nutrition information is an estimate only.
Strawberry cream cheese turnovers are best the day they are baked but will last 2-3 days if stored in an airtight container in the fridge.
How Did Turnovers Get Their Name?
Turnovers are made by placing the filling on a puff pastry square, then folding over the top of the pastry dough and sealing the edges. Turnovers can have sweet or savory fillings. They are portable and easy to transport because the pastry holds in the filling.
Turnovers originated in ancient times as hand pies. These portable pies were filled with fruits, meats, vegetables, or cheese. Legend says that the apple turnover originated in the early 1600s in St. Calais in the Sarthe region of France. The recipe then began appearing in cookbooks in the 1750s in England.
Apple turnovers may be French in origin, but various delicious versions of turnovers are seen worldwide, such as samosas or empanadas.
I’d love to hear from you in the comments. If you’ve made this recipe, let me know how it went! Happy baking!