With just strawberry jam, cream cheese, and puff pastry you to can make a tasty strawberry cream cheese turnover that’s perfect for brunch! A simple glaze on top makes these treats irresistible and you won’t be able to wait to sink your teeth into these tasty breakfast pastries.
Strawberry cheesecake turnovers
Turnovers are a great breakfast pastry. Packed with a crisp and buttery puff pastry shell, filled with a creamy rich filling, and then topped with a sweet glaze on top- it’s like dessert for breakfast.
They’re not only nice to look at and tasty to eat, but so simple to make as well! I love these strawberry and cream turnovers because it’s as simple as 3 ingredients. The glaze and eggwash aren’t “technically” needed but we all know the egg wash gives the golden color that draws our eyes while the glaze gives us something to lick our lips about.
Whether you keep it plain and simple or add the eggwash and glaze is your choice, but you really can’t go wrong when using your favorite strawberry jam and cream cheese.
Ingredients for strawberry turnovers recipe
- Puff pastry sheets
- Strawberry jam
- Cream cheese
For the Egg Wash:
For the Glaze:
- Powdered sugar
- Vanilla extract
What you’ll need to make this recipe
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Tips for making cream cheese and jam turnovers
You can use puff pastry found in the deli section or in the freezer section just make sure that it’s thawed first.
Jam, jelly, or preserves will all work the same in this recipe. Use store-bought or homemade and you’re sure to enjoy the results. Just make sure to get a good crimp on the edges so it doesn’t leak out as it bakes.
FAQ’s about strawberry and cream turnovers
These turnovers can last about 2-3 days in the fridge if stored in an airtight conatiner. After that they may become soggy and no longer as appetizing.
Yes. I have had great success reheating my turnovers on a pate in the microwave in 15 second intervals. It usually takes 15-25 seconds to heat fully.
Yes. These turnovers can be frozen. After cooling, place them on a baking sheet in the freezer for 1 hour before placing in an airtight container and letting them remain frozen for up to 3 months. Thaw before eating.
How to make strawberry cream cheese turnovers
Roll of thawed puff pastry and divide into 6 squares with a pizza cutter.
Take the cream cheese and cube it into 6 equal-sized pieces. Place each cube on a cut pastry square in the center and spread it slightly around the center.
Top each piece of cream cheese with 1 tablespoons of strawberry jam.
Take a corner of the pastry square and fold it over to meet the opposite one, forming a triangle. Press down along the edges to seal.
Use a fork to crimp the pastry edges to create an even better seal. Place turnovers on baking sheet.
In a small bowl, beat the egg with the water for your eggwash.
Brush over the tops of the turnovers.
Bake for 15 minutes or until golden brown.
Let cool on the sheet for a minute or two before transferring to a wire cooling rack.
After whisking together the glaze ingredients, drizzle the glaze over the tops of the turnovers.
Let set 5 minutes before eating.
More great recipes to try
- Pizza Dough in a Bag
- Oreo Cookies N Cream Pizookie
- Zucchini Carrot Oatmeal Muffins
- Cake Mix Blueberry Muffins
- Heaven Berry Fluff Salad
- Easy Easter Bunny Biscuits
Strawberry Cream Cheese Turnovers
- 1 pkg puff pastry sheets, thawed
- 6 Tbsp strawberry jam
- 2 ounces cream cheese, softened
- 1 large egg
- 1 tsp water
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 1-2 Tbsp milk
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.
- Roll out thawed puff pastry sheets and using a pizza cutter or knife, cut into 6 squares.
- Cube the cream cheese by dividing the 2 ounces into 2 one ounce sized pieces and then cutting each of those into 3 pieces. Place on piece in the center of each puff pastry square and slightly spread it around the center.
- Place one tablespoon of jam into the center of each square on top of or next to the cream cheese.
- Take one corner of the square and pull it up and over to the opposite one, creating a triangle. Run your fingers along the edge to seal and use a fork to crimp. This will help keep filling from falling out.
- In a small bowl, beat together the egg and water for the egg wash and brush over the top of each turnover.
- Bake in the oven for 15 minutes, until a nice shade of golden brown.
- Let cool on the sheet for a minute or two before transferring to a wire cooling rack.
- In a small bowl, whisk together the glaze ingredients until smooth. Drizzle over the top of the turnovers and let set for 5 minutes before eating, careful as filling may still be HOT.