Strawberry Cheesecake Turnovers

By The Canadian Living Test Kitchen

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Strawberry Cheesecake TurnoversCrisp on the outside and gooey in the middle, these flaky turnovers are a cinch to make.5 out of5based on1 ratings. 13 user reviews.

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Strawberry Cheesecake Turnovers
Photography by Yvonne Duivenvoorden

This recipe makes 8 servings

Nutritional Info
per serving: about	-
cal	352352 cal
pro	6 g6g pro
total fat	22 g22g total fat
sat. fat	11 g11g sat. fat
carb	35 g35g carb
fibre	2 g2g fibre
chol	69 mg69mg chol
sodium	250 mg250mg sodium
potassium	84 mg84mg potassium
% RDI:	-
calcium	22 calcium
iron	1515 iron
vit A	1515 vit A
vit C	2020 vit C
folate	44 folate

Preparation time: 30 minutes
Total time : 2 hours

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

Ingredients

1-1/2 cups hulled strawberries , quartered1-1/2 1-1/2cups cupshulled strawberrystrawberries, quartered
4 tsp granulated sugar 4 4tsp tspgranulated sugar
2 tsp cornstarch 2 2tsp tspcornstarch
1 tsp lemon juice 1 1tsp tsplemon juice
cinnamon Pinch Pinchcinnamon
1 pkg (450 g) frozen butter puff pastry , thawed1 1pkg pkg(450 g) frozen butter puff pastry, thawed
1 egg 1 1eggeggs
1 tsp Demerara sugar , or granulated sugar1 1tsp tspDemerara sugar, or granulated sugar
Cream cheese filling:
6 oz cream cheese , softened6 6oz ozcream cheese, softened
1/3 cup icing sugar 1/3 1/3cup cupicing sugar
1/2 tsp vanilla 1/2 1/2tsp tspvanilla

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.

Source : Canadian Living Magazine: June 2011