Tested till perfect Strawberry Cheesecake Turnovers
Strawberry Cheesecake Turnovers
Photography by Yvonne Duivenvoorden

Strawberry Cheesecake Turnovers

Crisp on the outside and gooey in the middle, these flaky turnovers are a cinch to make.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2011

Recipe3 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 2 hours
  • Portion size 8

Ingredients

  • 1-1/2 cups 1-1/2cupshulled strawberrystrawberries, quartered
  • 4 tsp 4tspgranulated sugar
  • 2 tsp 2tspcornstarch
  • 1 tsp 1tsplemon juice
  • Pinch Pinchcinnamon
  • 1 pkg 1pkg(450 g) frozen butter puff pastry, thawed
  • 1 1eggeggs
  • 1 tsp 1tspDemerara sugar, or granulated sugar

Cream cheese filling:

  • 6 oz 6ozcream cheese, softened
  • 1/3 cup 1/3cupicing sugar
  • 1/2 tsp 1/2tspvanilla
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Preparation

In small saucepan, stir together strawberries, granulated sugar, cornstarch, lemon juice and cinnamon; let stand for 30 minutes. Stir 3 tbsp water into strawberry mixture; bring to boil over medium heat. Reduce heat and simmer until thickened and strawberries begin to soften, about 2 minutes. Transfer to bowl; let cool.

Cream cheese filling: Meanwhile, in bowl, beat together cream cheese, icing sugar and vanilla until smooth. Set aside.

On lightly floured surface, roll out each piece of puff pastry to 12-inch (30 cm) square. Cut each into 4 squares.

Divide cream cheese filling onto half of each square, mounding filling. Top with strawberry mixture. Brush pastry edges with water; fold 1 corner over filling to make triangle. With tines of fork, press edges to seal; pierce top of each turnover in 3 places for vents. Transfer to parchment paper–lined baking sheets. Refrigerate for 30 minutes or for up to 12 hours. (Make-ahead: Freeze and pack between waxed paper in airtight container for up to 2 weeks; bake frozen, adding 3 minutes to baking time.)

Whisk egg with 1 tsp water; brush over turnovers. Sprinkle with Demerara sugar. Bake, 1 sheet at a time, in 425ºF (220ºC) oven until puffed and golden, 15 to 18 minutes. Serve warm or at room temperature.

Nutritional Information per serving: about

cal 352 pro 6g total fat 22g sat. fat 11g
carb 35g fibre 2g chol 69mg sodium 250mg
potassium 84mg

% RDI:

calcium 2 iron 15 vit A 15 vit C 20
folate 4
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