It’s has been WAY too long since these were in my life!!!
If you’re a long-time reader, you’ll recall that I first made Strawberry Cheesecake Turnovers in 2011. I raved and raved about them. They’re so EASY, they’re so DELICIOUS, blah blah blah…
Well, unfortunately for you, I’m back to do it again. Or fortunately for you… however way you look at it. Whatever.
The reason I am re-blogging about these babies is because the first time I made them, I not only didn’t share the recipe, I didn’t take any photos. And no one wants to make a recipe without seeing a photo first, right? I don’t even know why they make cookbooks without photos. WHYYY??? Pictures also help presentationally-challenged cooks like me know how to plate and serve the food.
Remember how I said the Strawberry-Blueberry Galette was my new dessert lifesaver? Well these are close second. I’ve rambled on about how much I adore store-bought puff pastry and with time I’m am just loving it more and more.
This recipe is really three steps – buy puff pastry, make strawberry filling, make sweet cream cheese filling. And then you’re basically done.
Well, except assembling and cooking them, of course. But you get my point. EASY!
Also, I realize local strawberry season is way over… but you gotta love California for growing them all year ‘round!
- 1.5 strawberries, quartered
- 1 tbsp sugar + 1 tsp sugar
- 2 tsps cornstarch
- 1 tsp lemon juice
- 450 g frozen butter puff pastry, thawed (two sheets)
- 1 egg, beaten
- Cream cheese filling:
- 6 oz cream cheese, softened
- 1/3 cup icing sugar
- 1/2 tsp vanilla
- In a small pot, add strawberries, 1 tbsp sugar, cornstarch and lemon juice. Add a little bit of water and boil. Simmer until thickened, and then let it cool. While it’s simmering, mix together the cream cheese filling ingredients. On a floured surface, roll out the two pastry sheets until they’re 12x12. Cut each sheet into four even squares. Distribute the cream cheese filling into the centre of each of the eight pastry squares. Top with the strawberry mixture. Brush the edges of the pastry with a tiny bit of water, and then fold them over to form a triangle/turnover shape. Using a fork, seal the edges and pierce the tops a couple times. Transfer each turnover to lined baking sheets and brush with egg. Sprinkle with the remaining 1 tsp sugar. Bake at 425 degrees for 15 minutes or until golden.
- Adapted from Canadian Living