With just strawberry jam, cream cheese, and puff pastry, you 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 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 this strawberry turnovers recipe 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
- Puff pastry sheets
- Strawberry jam
- Cream cheese
For the Egg Wash:
- Egg
- Water
For the Glaze:
- Powdered sugar
- Vanilla extract
- Milk
🍽 Equipment Needed
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🔪 Instructions
Check out how to make strawberry cream cheese turnovers with these simple step-by-step instructions:
Preheat oven to 400 degrees F and line a baking sheet with parchment paper or foil. Set aside.
Roll thawed puff pastry and divide into 6 squares with a pizza cutter.
Place 1 tablespoon of strawberry jam into the center of each square.
Take the cream cheese and cube it into 6 equal-sized pieces. Place each cube on a cut pastry square in the center.
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.
In a small bowl, beat the egg with the water for your eggwash.
Place turnovers on a baking sheet.
Brush eggwash 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 for 5 minutes before eating.
The filling will be VERY hot when fresh out of the oven.
🍴 Recipe Tips
To make these 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.
💭 FAQs
These turnovers can last about 2-3 days in the fridge if stored in an airtight container. After that, they may become soggy and no longer as appetizing.
Yes. I have had great success reheating my turnovers on a plate 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.
More great breakfast recipes to try
- Zucchini Carrot Oatmeal Muffins
- Bakery Style Strawberry Muffins
- Cake Mix Blueberry Muffins
- Watermelon Smoothie Bowl
- Easy Easter Bunny Biscuits
- Cinnamon Roll Monkey Bread
📖 Recipe
Strawberry Cream Cheese Turnovers
Equipment
- Bowl
Ingredients
- 1 pkg puff pastry sheets, thawed ($4.88)
- 6 tablespoon strawberry jam ($0.66)
- 2 ounces cream cheese, softened ($0.50)
Egg Wash
- 1 large egg ($0.08)
- 1 teaspoon water ($0.00)
Glaze
- 1 cup powdered sugar ($0.25)
- ¼ teaspoon vanilla extract ($0.01)
- 1-2 tablespoon milk ($0.01)
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper or foil. Set aside.
- Roll thawed puff pastry and divide into 6 squares with a pizza cutter.
- Place 1 tablespoon of strawberry jam into the center of each square.
- Take the cream cheese and cube it into 6 equal-sized pieces. Place each cube on a cut pastry square in the center.
- 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.
- In a small bowl, beat the egg with the water for your eggwash.
- Place turnovers on a baking sheet.
- Brush eggwash 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 for 5 minutes before eating. The filling will be VERY hot when fresh out of the oven.
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