Strawberry Cheesecake Turnovers Strawberry Cheesecake Turnovers

Strawberry Cheesecake Turnovers 150 Image by: Strawberry Cheesecake Turnovers 150 Author: Canadian Living

 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:


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 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
Share X

Strawberry Cheesecake Turnovers