Strawberry Cheesecake Turnovers

Introduction

Indulge in the delightful fusion of creamy cheesecake and flaky pastry with these luscious Strawberry Cheesecake Turnovers. Perfect for breakfast, dessert, or an elegant midday treat, these handheld pastries combine the rich, velvety texture of classic New York-style cheesecake with a sweet strawberry compote, all wrapped in golden, buttery puff pastry. Baked to perfection and finished with a glossy glaze, each turnover is a bite-sized celebration of flavor and texture. Whether you’re hosting a brunch, preparing a romantic picnic, or simply treating yourself, these turnovers are guaranteed to impress with their professional appearance and homemade charm.

The History

The concept of combining cheesecake with portable pastry dates back centuries, rooted in European culinary traditions where handheld desserts were both practical and delicious. In Eastern Europe, particularly Poland and Hungary, filled pastries like pączki and rétes often featured sweetened farmer’s cheese—a precursor to modern cream cheese fillings. As cheesecake evolved—particularly in America during the 19th and 20th centuries with the popularization of Philadelphia-style cream cheese—bakers began experimenting with incorporating its rich filling into other forms.

Turnovers themselves have a long-standing history, originating as a way to use leftover pie dough and fillings. The term “turnover” refers to how the pastry is folded over the filling and then sealed, essentially turning it over on itself. By the late 20th century, American home cooks started blending these two beloved ideas: the decadent texture of cheesecake and the convenience of a handheld turnover. Strawberry cheesecake became especially popular thanks to the natural pairing of tangy cream cheese and sweet-tart strawberries. Today, Strawberry Cheesecake Turnovers represent a modern twist on traditional baking, merging nostalgia with innovation in every bite.

Ingredients Breakdown

To create the perfect Strawberry Cheesecake Turnovers, understanding each ingredient’s role is key to achieving balance in flavor, texture, and structure.

Cream Cheese (8 oz): Full-fat brick-style cream cheese is essential for that dense, rich, authentic cheesecake flavor. It provides body and creaminess without being too runny when baked.
Granulated Sugar (1/4 cup): Sweetens the cheesecake filling while helping it set slightly during baking. Adjust to taste depending on your preference for sweetness.
Large Egg Yolk (1): Acts as a binder and enricher, adding smoothness and helping the filling hold together without cracking.
Vanilla Extract (1 tsp): Enhances the overall flavor profile, giving warmth and depth to the cheesecake center.
Salt (pinch): Balances the sweetness and brings out the flavors in both the filling and crust.
Puff Pastry Sheets (2 sheets, thawed): Store-bought or homemade, puff pastry delivers the signature flaky, buttery layers that make turnovers so irresistible. Thaw according to package instructions for best results.
Fresh Strawberries (2 cups, sliced): Provide juicy tartness and vibrant color. Choose ripe but firm berries for optimal texture.
Strawberry Jam (1/3 cup): Used both inside the filling and as a glaze, it intensifies the berry flavor and helps bind the fruit layer.
Lemon Juice (1 tbsp): Brightens the strawberries, prevents browning, and balances the richness of the cheesecake.
Cornstarch (1 tsp): Thickens the strawberry mixture slightly to prevent excess moisture from seeping into the pastry.
Coarse Sugar (for sprinkling): Adds a sparkling crunch and subtle caramelized finish when sprinkled on top before baking.
Milk or Egg Wash (1 egg beaten with 1 tbsp water OR 2 tbsp milk): Creates a golden, glossy exterior by promoting even browning.
Confectioners’ Sugar (1/2 cup, for glaze): Mixed with a little milk or lemon juice to drizzle over cooled turnovers for elegance and extra sweetness.
Butter (optional, for brushing): For an ultra-rich finish, lightly brush warm turnovers with melted butter after baking.

Step-by-Step Recipe

Prepare the Strawberry Filling: In a medium saucepan, combine sliced strawberries, 2 tablespoons of granulated sugar, lemon juice, cornstarch, and 2 tablespoons of strawberry jam. Cook over medium heat, stirring frequently, until the mixture bubbles and thickens (about 6–8 minutes). Remove from heat, cool completely, and refrigerate for at least 30 minutes to prevent melting the cream cheese filling.
Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with an electric mixer or whisk until smooth. Add the remaining 2 tablespoons of sugar, vanilla extract, egg yolk, and a pinch of salt. Mix until fully combined and creamy. Set aside.
Roll Out Puff Pastry: Unfold the thawed puff pastry sheets on a lightly floured surface. Gently roll each sheet into a 10×10 inch square to smooth any creases. Trim edges if necessary for neatness.
Cut Pastry Squares: Cut each pastry sheet into four equal squares (total of 8 squares). Use a ruler or straight edge for precision if desired.
Assemble the Turnovers: Place one pastry square on the prepared baking sheet. Spoon about 1 tablespoon of the cooled strawberry filling into the center, followed by 1 heaping tablespoon of the cheesecake mixture. Do not overfill—leave at least a ½-inch border around the edges.
Seal the Turnovers: Brush the edges of the pastry with egg wash or milk. Fold the square diagonally to form a triangle. Press the tines of a fork around the edges to crimp and seal tightly. Repeat with remaining squares.
Chill Briefly (Optional): For sharper edges and better rise, place assembled turnovers in the refrigerator for 10–15 minutes before baking.
Egg Wash Tops: Lightly brush the tops of each turnover with egg wash or milk. Sprinkle generously with coarse sugar for a sparkling, crisp finish.
Bake: Bake in the preheated oven for 18–22 minutes, or until deep golden brown and puffed. Rotate the pan halfway through for even baking.
Cool Slightly: Allow turnovers to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool further before glazing.
Glaze and Serve: Whisk confectioners’ sugar with 1–2 teaspoons of milk or lemon juice to make a thin glaze. Drizzle over cooled turnovers. Optionally, warm additional strawberry jam and brush over tops for a shiny, fruity finish.

Tips

Use Cold Ingredients Wisely: Make sure your cream cheese is softened to room temperature before mixing to avoid lumps, but keep the puff pastry chilled until ready to use to ensure maximum flakiness.
Avoid Soggy Bottoms: Always cool the strawberry filling completely before assembling. Excess moisture can cause the pastry to become soggy and prevent proper rising.
Don’t Overfill: Overfilling leads to bursting during baking. Stick to the recommended amounts—less is more when it comes to stuffing turnovers.
Seal Tightly: Crimp the edges well with a fork to prevent leaks. You can also moisten the edges slightly with water or egg wash before pressing closed for a stronger seal.
Bake on the Lower Rack: Placing the baking sheet on the lower third of the oven helps the bottom crust cook through and achieve a crisp texture.
Rotate for Even Browning: Halfway through baking, rotate the pan 180 degrees to ensure even color and rise.
Let Them Rest: Allow the turnovers to cool for at least 10 minutes after baking. This helps the filling set and makes them easier to handle without collapsing.
Freeze Before Baking for Better Shape: For neater, more defined turnovers, freeze them on the baking sheet for 15 minutes before baking.

Variations and Customizations

These Strawberry Cheesecake Turnovers are highly adaptable to suit different tastes, dietary needs, and seasonal ingredients.

Fruit Variations: Swap strawberries for blueberries, raspberries, cherries, or peaches. Each pairs beautifully with cheesecake. Try a mixed berry compote for a colorful medley.
Chocolate Swirl: Add a spoonful of chocolate ganache or Nutella along with the cheesecake filling for a chocolate-strawberry-cheesecake combo.
Lemon Cheesecake Twist: Add 1 teaspoon of lemon zest to the cheesecake filling for a bright citrus kick that complements the strawberries.
Mini Turnovers: Cut the pastry into smaller squares (3×3 inches) to make bite-sized versions—perfect for parties or appetizers.
Dairy-Free Option: Use plant-based cream cheese (like Kite Hill or Miyoko’s), dairy-free puff pastry, and coconut milk in the glaze for a vegan-friendly version.
Gluten-Free Adaptation: Substitute with certified gluten-free puff pastry (available in some specialty stores or online) to accommodate gluten sensitivities.
Spiced Version: Add a pinch of cinnamon, nutmeg, or cardamom to the strawberry filling for a warm, autumnal twist.
Almond Flavor: Replace vanilla extract with almond extract in the filling for a marzipan-like nuance that pairs wonderfully with strawberries.
Drizzle Options: Instead of confectioners’ sugar glaze, try white chocolate, dark chocolate, or a balsamic reduction drizzle for gourmet flair.
Savory-Sweet Option: Add a thin layer of mascarpone and fresh basil to the filling for a sophisticated herbaceous contrast.

Health Considerations and Nutritional Value

While undeniably indulgent, Strawberry Cheesecake Turnovers can be enjoyed mindfully as part of a balanced diet. Here’s what you should know:

Calories: One average-sized turnover contains approximately 280–350 calories, depending on size and ingredients used.
Fat Content: Due to cream cheese, puff pastry, and butter, these are moderate to high in fat (around 18–22g per turnover), primarily saturated. Opt for reduced-fat cream cheese and low-butter puff pastry for a lighter version.
Carbohydrates: Around 30–35g per serving, mostly from refined flour and sugar. Whole grain or alternative pastry options may reduce glycemic impact.
Protein: Modest protein content (about 4–5g) from cream cheese and egg yolk.
Sodium: Can range from 200–300mg per turnover; watch salt levels if using store-bought pastry with high sodium content.
Sugar: Approximately 20–25g of sugar per turnover. Reduce by using less sugar in the filling or opting for sugar-free jam and erythritol-sweetened glaze.
Nutritional Upsides: Strawberries contribute vitamin C, antioxidants, and fiber. Using fresh fruit instead of artificial fillings adds nutritional value.
Portion Control: Serve one turnover per person with fresh fruit or a light salad to balance the meal.
Occasional Treat: Best enjoyed in moderation due to calorie density and saturated fat. Ideal for special occasions or weekend baking.

Ingredients

8 oz full-fat cream cheese, softened
1/4 cup granulated sugar, divided
1 large egg yolk
1 tsp pure vanilla extract
Pinch of salt
2 sheets frozen puff pastry, thawed
2 cups fresh strawberries, thinly sliced
1/3 cup strawberry jam, divided
1 tbsp fresh lemon juice
1 tsp cornstarch
1 egg + 1 tbsp water (for egg wash) OR 2 tbsp milk
Coarse sugar, for sprinkling
1/2 cup confectioners’ sugar
1–2 tsp milk or lemon juice (for glaze)
Optional: Melted butter or extra jam for finishing

Directions

In a saucepan, combine sliced strawberries, 2 tablespoons sugar, lemon juice, cornstarch, and 2 tablespoons strawberry jam. Cook over medium heat, stirring constantly, until thickened (6–8 minutes). Transfer to a bowl, cool completely, and refrigerate.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, beat softened cream cheese until smooth. Add remaining 2 tablespoons sugar, vanilla, egg yolk, and salt. Mix until creamy. Set aside.
Roll out each puff pastry sheet into a 10×10 inch square. Cut each into four 5×5 inch squares (8 total).
Place one square on the baking sheet. Add 1 tbsp cooled strawberry filling, then 1 heaping tbsp cheesecake mixture in the center.
Brush edges with egg wash. Fold diagonally into a triangle. Seal edges with a fork.
Repeat with remaining squares. Optional: Chill for 15 minutes.
Brush tops with egg wash or milk. Sprinkle with coarse sugar.
Bake 18–22 minutes until golden brown and puffed. Rotate pan halfway.
Cool on baking sheet 5 minutes, then transfer to wire rack.
Mix confectioners’ sugar with 1–2 tsp milk or lemon juice to make a glaze. Drizzle over cooled turnovers. Optional: Warm remaining jam and brush on top.
Serve warm or at room temperature. Store leftovers in an airtight container.

FAQ

Can I make Strawberry Cheesecake Turnovers ahead of time?
Yes! Assemble and refrigerate unbaked turnovers for up to 24 hours before baking. You can also freeze them unbaked on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 3–5 minutes to the bake time.

Can I bake these from frozen?
Absolutely. Place frozen turnovers on a lined baking sheet, brush with egg wash, and bake at 400°F for 22–26 minutes until golden and cooked through.

Why did my turnovers burst open?
This usually happens due to overfilling or poor sealing. Be sure to leave a border and crimp edges tightly. Pricking the top lightly with a fork can also release steam and prevent bursting.

Can I use canned or frozen strawberries?
Fresh is best for texture and flavor, but frozen strawberries (thawed and drained) can work. Avoid canned strawberries—they’re too watery and often overly sweet.

How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven for 5–7 minutes to restore crispness. Not recommended for microwaving as it softens the crust.

Can I air fry these?
Yes! Air fry at 375°F for 10–12 minutes, flipping halfway, until golden. Watch closely to avoid burning.

Are these safe to eat cold?
Yes, they’re delicious at room temperature or chilled. The cream cheese filling sets nicely after cooling.

Can I make them without eggs?
You can omit the egg yolk in the filling (use 1/2 tbsp cornstarch or flour as a binder), and skip the egg wash (use milk or non-dairy milk instead).

Summary

Strawberry Cheesecake Turnovers blend creamy cheesecake and sweet strawberry compote in a flaky puff pastry shell, creating an irresistible handheld dessert. Easy to customize and perfect for any occasion, they offer gourmet flavor with homemade heart.