Ingredients
Cheesecake Filling
● 8 oz cream cheese, softened
● 1/3 cup granulated sugar
● 1 teaspoon vanilla extract
● 1 tablespoon all-purpose flour
● 1 large egg yolk
Strawberry Filling
● 1 ½ cups fresh strawberries, diced
● 2 tablespoons granulated sugar
● 2 teaspoons cornstarch
● 1 teaspoon fresh lemon juice
Assembly
● 2 sheets puff pastry, thawed but cold
● 1 egg + 1 tablespoon water (egg wash)
● Coarse sugar, optional
Vanilla Glaze (optional but dreamy)
● 1 cup powdered sugar
● 1–2 tablespoons milk or cream
● ½ teaspoon vanilla extract
Instructions
1: Cook Strawberry Filling – Simmer strawberries, sugar, cornstarch, and lemon juice over medium heat until thick, about 5–7 minutes; cool completely.
2: Mix Cheesecake Filling – Beat cream cheese and sugar until smooth, then mix in egg yolk, vanilla, and flour; chill 10 minutes.
3: Prep Pastry – Unfold puff pastry and cut each sheet into 6 rectangles, keeping dough cold.
4: Fill & Fold – Spoon 1 tablespoon cheesecake filling in the center, top with strawberry filling, fold, seal, and crimp edges.
5: Bake – Brush with egg wash, sprinkle sugar if using, and bake at 400°F (200°C) for 15–18 minutes until golden and puffed.
6: Glaze – Whisk glaze ingredients and drizzle over warm turnovers; let set slightly before serving.
Preparation Time: 40 minutes
Tips
● Don’t overfill or the pastry may leak
● Chill filled turnovers 10 minutes before baking for extra puff
● Use strawberry jam if short on time
● Best enjoyed warm, same day