Strawberry Cream Cheese Turnovers
These quick and easy turnovers are made with puff pastry and stuffed with strawberries and cream cheese. These Strawberry Turnovers make a perfect breakfast or dessert!
Do you remember these apple turnovers I posted a while back? Ever since I posted them, I’ve been thinking of new ideas for turnovers. With spring just around the corner, I felt like a berry version was in order.
So I made a strawberry turnover and then stuffed it with a cream cheese filling. Because it’s a proven fact that cream cheese makes everything better.
At least it does for me.
Once I finished taking pictures of these strawberry puff pastry turnovers, I gave some to my in-laws and they were immediately asking for the recipe. I can guarantee that you will love these too!
Ingredients in This Recipe
This strawberry cream cheese puff pastry turnover recipe is so much easier to make than you’d think! Don’t worry, you won’t have to make puff pastry from scratch. Phew!
Here’s what you’ll need to make the puff pastry turnovers:
- Puff pastry: Use frozen store-bought puff pastry for this recipe. It will need to thaw according to package instructions before being used.
- Strawberries: Fresh strawberries are best in this recipe.
- Granulated sugar: Gets mixed with the berries to sweeten them a bit.
- Cornstarch: Is mixed with the berries and sugar. The cornstarch thickens the turnover filling and prevents the pastry from becoming soggy.
- Cream cheese: Needs to be softened to room temperature.
- Powdered sugar: Sweetens the cream cheese without making it grainy.
- Vanilla extract: Is added to both the cream cheese filling and the glaze for an extra punch of flavor.
- Egg white: I like to brush the tops of the turnovers with egg white to ensure they turn golden brown in the oven.
- Milk: Gets mixed with a little powdered sugar and vanilla to create a simple, yet delicious glaze.
How to Make Strawberry Turnovers
The turnovers are actually pretty easy to make since they start with frozen puff pastry. I love to keep some puff pastry on hand in my freezer for times when I need it, it’s seriously amazing! While it’s thawing out is the perfect time to get the filling ready to go.
The filling starts with a mixture of strawberries, a little sugar, and a bit of cornstarch to thicken up the mixture as it bakes. I’ve made these turnovers a couple of times (quality control purposes…) and I’ve found that two tablespoons of sugar is just enough. You’ll want to mix up the strawberry mixture until everything is nice and combined.
Then comes the cream cheese mixture, just a little bit of cream cheese, powdered sugar, and vanilla extract. Once you have that mixed up, you’ll unroll your puff pastry and slice each piece into four squares. I like to use a pizza cutter to do this part, but a sharp knife will work just fine too.
Then you’ll fill each piece with the strawberry mixture and cream cheese mixture. It will be enough to fill each turnover nice and full, but not too full to where you can’t close them.
Once that’s done, I like to brush each turnover with an egg white that’s been lightly whisked right before baking them. The glaze on top is optional, but highly recommended and it takes less than a minute to mix together.
Can I Use Frozen Berries?
I’ve only made this recipe with fresh strawberries. If using frozen berries, I imagine you’d need to thaw and drain them before adding them to the turnovers.
- If your strawberries are fresh and in season, you can likely reduce the granulated sugar to 1 tablespoon.
- These turnovers are best enjoyed the day they’re made, as the puff pastry loses its crispness over time.
- Don’t skip the cornstarch in the strawberry filling! It thickens up the filling and prevents the puff pastry from becoming soggy.
More Strawberry Dessert Recipes!
- Strawberry Shortcake
- Mini Strawberry Cheesecakes
- Strawberry Rolls
- Chocolate-Covered Strawberry Cupcakes
- Chocolate, Strawberry & Nutella Turnovers
For the turnovers:
- 1 (17.3 ounce) package puff pastry thawed according to packing directions (2 sheets)
- 1 and 1/2 cups chopped strawberries
- 2 tablespoons (25 grams) granulated sugar
- 1 tablespoon (8 grams) cornstarch
- 4 ounces (57 grams) cream cheese (softened)
- 1/4 cup (30 grams) powdered sugar
- 1/2 teaspoon vanilla extract
- 1 large egg white (lightly beaten)
For the glaze:
- 1 cup (120 grams) powdered sugar
- 2 tablespoons (30 ml) milk
- 1/2 teaspoon vanilla extract
To make the turnovers:
- Preheat the oven to 400°F. Line two large baking sheets with parchment paper and set aside.
- Unroll both pieces of the thawed puff pastry and cut each one into four squares (you will have 8 square pieces total). Set aside.
- In a medium sized mixing bowl, mix together the chopped strawberries, sugar, and cornstarch until well combined. Set aside.
- In a separate mixing bowl, using an electric mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until fully combined.
- Evenly distribute the strawberry mixture and cream cheese mixture between each piece of puff pastry, making sure to spoon the mixture closer towards one corner.
- Gently fold the other corner over, making sure to keep the mixture inside, and then crimp with a fork to seal. Brush each turnover with the egg white.
- Bake at 400°F for 17-20 minutes or until lightly golden brown.
- Remove from the oven and set aside to cool for about 10 minutes.
To make the glaze:
- Add the powdered sugar, milk, and vanilla extract to a small mixing bowl and mix until everything is well combined. If needed, add more milk to thin out the glaze or add more powdered sugar to thicken it up a bit.
- Evenly distribute the glaze between all of the turnovers.