I’m all for being able to eat cheesecake on the go. We all love a good cheesecake over here at The Chic, but somehow the thought of making an entire cheesecake from scratch just sounds like too much work. So we’ve turned the classic strawberry cheesecake into turnovers! They’re easy to make, using store bought frozen puff pastry and they’re mighty tasty!
Mix all of the cheesecake filling ingredients in a large bowl. Cream together until fluffy and completely lump free. Having the cream cheese at room temperature really prevents lumps!
Cut the thawed puff pastry sheets into four even squares, so you end up with 8 turnovers. Fill each and fold over, crimping the ends with a fork. That’ll prevent the filling from oozing out during baking.
Brush the sealed turnovers with egg wash (to get that golden brown color) and sprinkle with granulated sugar just to make them fancy. Bake them for about 20 to 25 minutes or until golden brown and flaky all around.
I like to eat these warm out of the oven with a cup of coffee in the morning. They’re perfectly awesome because they can double as a dessert in the evening or a light snack in the morning! I’m always looking for any excuse to have dessert for breakfast, I think these strawberry cheesecake turnovers are the perfect excuse!
- 1 box frozen puff pastry, thawed
- 1 (8 ounce) block cream cheese, thawed
- 1/2 cup sour cream
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 orange, zested
- 1 can strawberry pie filling
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper, set aside.
- In a large bowl, cream together the cream cheese, sour cream, sugar, 1 egg, vanilla and orange zest. Mix until completely smooth.
- Cut the puff pastry sheets into four even squares, making 8 pieces. Fill each square with a spoonful of the cream cheese mixture and a spoonful of the strawberry pie filling. Fold over into triangles and crimp the edges with a fork. Place on the prepared baking sheets, making sure they have room to puff up while baking.
- Brush the turnovers liberally with an egg wash (egg whisked with a splash of water) and sprinkle with granulated sugar. Bake for about 20 to 25 minutes or until golden brown and flaky. Allow to cool slightly. Serve warm and enjoy!