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Quick and Easy Strawberry Cream Cheese Turnover

Quick and Easy Breakfast Dessert!
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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!  

Ingredients

Units Scale

Turnovers:

  • 1 puff pastry sheet
  • 3/4 cup (96 grams) chopped strawberries
  • 1 tablespoon granulated sugar
  • 1-1/2 teaspoons cornstarch
  • 2 ounces cream cheese, softened
  • 2 tablespoons (15 grams) powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon milk

Glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Thaw the puff pastry as instructed on the package.
  2. Preheat the oven to 400 degrees. Line one baking sheet Cut the puff pastry sheet into 4 squares. Set aside.
  3. Chop up your strawberries, and place them in a small bowl with granulated sugar and cornstarch. Toss together until evenly covered. Set aside.
  4. In a separate bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract until well combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Bake for 15-18 minutes or until lightly golden brown. While the turnovers are in the oven you can make the glaze.
  10. 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.
  11. 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.

Notes

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.

Find it online: https://whiskingupyum.com/quick-and-easy-strawberry-cream-cheese-turnover/