Quick and Easy Strawberry Cream Cheese Turnover

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This quick and easy Strawberry Cream Cheese Turnover is filled with a smooth and creamy cream cheese filling and sweet strawberries, and topped off with a burst of icing. The crust features a puff pastry, lending a soft and flaky inside and crispy exterior.

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

These Quick and Easy Strawberry Cream Cheese Turnovers will pair well with this Easy Blueberry Cream Cheese Danish for a delicious 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
• 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!

Instructions 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 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. Set aside.

Chop up your strawberries, and place them in a small bowl with granulated sugar and cornstarch. Toss together until evenly covered. Set aside.

In a separate bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract until well combined.

Divide the mixture into four equal parts and spread one portion onto one of the diagonal halves of the puff pastry square, 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. Use a fork to press along the seam to seal up the edge and prevent the filling from leaking out while baking.

In a small bowl, whisk together the egg and one tablespoon milk 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 powdered 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 to cool for about 10 minutes before adding the glaze.

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

These turnovers are best eaten the same day but can be kept for up to two days stored in a covered container in the refrigerator.

Looking for more 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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