Strawberry Cheesecake Turnovers


Strawberry Cheesecake Turnovers
Crisp on the outside and gooey in the middle, these flaky turnovers are a cinch to make.


1-1/2 cups (375 mL) hulled strawberries, quartered
4 tsp (18 mL) granulated sugar
2 tsp (10 mL) cornstarch
1 tsp (5 mL) lemon juice
Pinch cinnamon
1 pkg (450 g) frozen butter puff pastry, thawed
1 egg
1 tsp (5 mL) Demerara sugar, or granulated sugar

Cream cheese filling:
6 oz (170 g) cream cheese, softened
1/3 cup (75 mL) icing sugar
1/2 tsp (2 mL) vanilla


In small saucepan, stir together strawberries, granulated sugar, cornstarch, lemon juice and cinnamon; let stand for 30 minutes. Stir 3 tbsp water into strawberry mixture; bring to boil over medium heat. Reduce heat and simmer until thickened and strawberries begin to soften, about 2 minutes. Transfer to bowl; let cool.

Cream cheese filling: Meanwhile, in bowl, beat together cream cheese, icing sugar and vanilla until smooth. Set aside.

On lightly floured surface, roll out each piece of puff pastry to 12-inch (30 cm) square. Cut each into 4 squares.

Divide cream cheese filling onto half of each square, mounding filling. Top with strawberry mixture. Brush pastry edges with water; fold 1 corner over filling to make triangle. With tines of fork, press edges to seal; pierce top of each turnover in 3 places for vents. Transfer to parchment paper–lined baking sheets. Refrigerate for 30 minutes or for up to 12 hours. (Make-ahead: Freeze and pack between waxed paper in airtight container for up to 2 weeks; bake frozen, adding 3 minutes to baking time.)

Whisk egg with 1 tsp water; brush over turnovers. Sprinkle with Demerara sugar. Bake, 1 sheet at a time, in 425°F (220°C) oven until puffed and golden, 15 to 18 minutes. Serve warm or at room temperature.

Servings: 8

Nutritional Info.

approx. Per Serving

Cal  352

Pro  6 g

Total Fat  22 g

Sat. Fat  11 g

Carb- 35 g

Fibre  2 g

Chol  69 mg

Sodium  250 mg

%RDI  -

Calcium  -

Iron  2%

Vit A  15%

Vit C  15%

Folate  20%