Ingredients
• 1/2 lb frozen puff pastry, thawed
• 1 (8 oz) block cream cheese, softened
• 1/3 cup powdered sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 8 fresh strawberries, stems removed and diced
• 1 large egg
• 1 tablespoon water
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Roll puff pastry into an 11-inch square and cut into four equal squares.
3. Whisk egg with water to make an egg wash.
4. Brush egg wash over pastry squares and fold diagonally into triangles without sealing edges.
5. Brush tops with more egg wash and bake for 18 minutes until puffed and golden.
6. Allow pastries to cool completely.
7. Open pastries carefully along the fold.
8. Pipe or spread cream cheese filling inside each pastry.
9. Top with diced strawberries and dust with powdered sugar before serving.
Notes
– Bake the pastry fully before filling to keep it crisp.
– Fresh strawberries work best and release less moisture than frozen.
– Store filled turnovers in the refrigerator for up to one day.
– For best texture, assemble just before serving.
– Do not microwave filled turnovers, as the pastry may soften.