Strawberry Cream Cheese Puff Pastry – Quick and Easy Strawberry Cream Cheese Turnovers!

This Strawberry Cream Cheese Puff Pastry is filled with a smooth and creamy cream cheese filling and sweet, fresh strawberries and topped off with a burst of icing. The crust is made of puff pastry, lending a soft and flaky texture. I know you’ll love these quick and easy strawberry cream cheese turnovers, they’re so good!!

Using store-bought puff pastry sheets make this a super speedy treat that will have you eating it in less than 30 minutes! 

I easily found puff pastry in the freezer section of my grocery store, but if you can’t find it, you can also make this with crescent rolls and roll the filling inside.

If you like flaky puff pastry desserts with cream cheese, these strawberry turnovers will pair well with this Easy Blueberry Cream Cheese Danish for a perfect breakfast or brunch. Both of these recipes are classy enough for a party and easy to make for a crowd or for your family.

Supplies

• Measuring cups, spoons, and measuring scale
• Pizza cutter or Sharp knife and cutting board
• 2 small bowls
• Medium bowl
• Hand mixer, stand mixer or whisk
• Rubber spatula
• Fork
• Pastry brush
• Cookie spatula
• Baking pan
• Silicone baking matt or parchment paper

Alright, you ready to get started?! Let’s get baking!

How to Make Quick and Easy Strawberry Cream Cheese Turnover

Thaw the puff pastry as instructed on the package.

Preheat the oven to 400 degrees. Line one baking sheet with parchment paper or a silicone baking mat.

Cut the puff pastry sheet into 4 squares. I used a pizza cutter for a nice smooth cut, but you could also use a sharp knife. Place the puff pastry squares on the sheet pan and set aside.

To make the strawberry filling, chop up your strawberries, and place them in a small bowl with granulated sugar and corn starch. Toss together until evenly covered. Set aside.

In a separate mixing bowl, beat two ounces cream cheese (at room temperature) until smooth and creamy. You can use an electric mixer at medium speed. Add the powdered sugar and 1/4 teaspoon vanilla extract until well combined.

Divide the cream cheese mixture into four equal parts and spread one portion onto one of the diagonal halves on one piece of puff pastry, being careful to leave about 1/2″-3/4″ from the edge of the puff pastry free of filling. Repeat this step for the other three puff pastries.

Then, divide the strawberry mixture into four equal parts and spread one portion on top of the cream cheese filling. Again, be sure to keep the edge free of the filling. Repeat for the other three puff pastries.

Gently fold the clean half of the puff pastry square over the filling mixture until the edges line up on top of each other. It will form a triangle shape. Use a fork to press edges along the outside edges of the puff pastry. This will seal up the edges and prevent the filling from leaking out while baking.

In a small bowl, whisk together the egg and one tablespoon milk (you can also use heavy cream) to make an egg wash. Use a pastry brush to brush a light layer of the egg wash onto the top surface of the turnover. The egg wash will help give the turnover a nice golden brown color when baking.

Bake for 15-18 minutes or until lightly golden brown.

While the turnovers are in the oven you can make the glaze.

Combine the confectioners’ sugar and vanilla extract in a small bowl. Add the milk and combine well. If you prefer a thicker glaze to sit on top of the turnover use less milk if you want a thin glaze that runs off of the turnover you will want to use the full tablespoon of milk. If you decide you made it too thin, just add more powdered sugar and it will thicken right up again

When the turnovers are baked, remove them from the oven and allow them to cool for about 10 minutes on a cooling rack before adding the glaze.

You will want to glaze the strawberry turnovers shortly before eating. If you will not be eating them right away you will want to wait to glaze them.

These strawberry cheesecake turnovers are best eaten the same day but can be kept for up to two days stored in an airtight container in the refrigerator.

Get this easy turnover recipe!

Looking for more breakfast pastry recipes?

• Chocolate Croissants – Pain au Chocolat
• Classic Butter Croissants
• Pear & Honey Tart
• Easy Cinnamon Rolls
• Apple Cinnamon Scones with Maple Frosting
• Best Ever Brioche Caramel Rolls
• White Chocolate Cranberry Lemon Scones
• Quick & Easy Strawberry Cream Cheese Turnover
• Blueberry Cream Cheese Danish
• Nutella Puff Pastry Snowflake

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