Crisp on the outside and gooey in the middle, these flaky turnovers are a cinch to make.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2011
Cream cheese filling:
MethodIn 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 facts per serving: about
- Sodium 250 mg
- Protein 6 g
- Calories 352.0
- Total fat 22 g
- Potassium 84 mg
- Cholesterol 69 mg
- Saturated fat 11 g
- Total carbohydrate 35 g
- Iron 15.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 15.0
- Vitamin C 20.0