Recipe: Appetizing Strawberry Cream Cheese Turnover

Strawberry Cream Cheese Turnover. These Strawberry Cream Cheese Turnovers make a perfect breakfast or dessert! Do you remember these apple turnovers I posted a while back? So I made a strawberry turnover and then stuffed it with a cream cheese filling.

We threw together these Strawberry Cream Cheese Turnovers for breakfast Saturday morning and they were a hit. You can make these with any of your favorite berries, but strawberry will always be. Every month our chefs and friends cook our way through our favorite book of the month. You can cook Strawberry Cream Cheese Turnover using 16 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Strawberry Cream Cheese Turnover

1. You need of Strawberry filling.
2. It's 1/2 cup of chopped strawberries (or other berries:).
3. You need 1 tablespoons of sugar.
4. You need 1/4 teaspoon of cinnamon.
5. It's of Cream cheese filling.
6. You need 4 ounces of cream cheese, softened.
7. It's 1/4 cup of powdered sugar.
8. Prepare 1 teaspoon of vanilla.
9. You need 6 of squares puff pastry sheet 5x5 inch.
10. You need of Egg wash.
11. You need 1 of each egg.
12. You need 2 ounces of milk.
13. It's of Glaze.
14. You need 1/2 cup of powdered sugar.
15. Prepare 1 tablespoon of milk.
16. You need 1/4 teaspoon of vanilla.

This recipe is our interpretation from Williams Sonoma's "New Flavors. These Strawberry Cream Cheese Turnovers make a perfect breakfast or dessert! These quick and easy turnovers are made with puff pastry and stuffed with strawberries and cream cheese. Strawberry Turnovers are quick and easy to make pastries, with delicious sweet and tart filling on the inside, crispy and flaky texture on the outside.

Strawberry Cream Cheese Turnover instructions

1. Preheat the oven to 400 degree for a conventional oven.
2. Clean and chop up the strawberries, then add the sugar and cinnamon and mix together. Set aside.
3. With a bowl mix to together the cream cheese, powder sugar and vanilla with a rubber spatula for about 2 minutes,then mix in the berries until incorporated..
4. Layout your puff pastry squares from the freezer and let soften..
5. Mix together the egg yolk and milk to make the egg wash..
6. It makes to much but its hard to use a half an egg. You could recycle whats left and make some French Toast Batter:).
7. Lightly brush the outside edges of the puff pastry with the egg wash.
8. Evenly divide the filling between the six squares. Keep the filling in the center. **Note do a test with the first one making sure it looks good and then do the next five at the same time:).
9. Carefully fold over in a triangle shape pressing the edges with a fork to crimp. You are tring to to not squezze the filling out the side.
10. Poke the top about three times with a fork; this is called docking it will allow the steam to escape in the cooking process..
11. Brush the turnovers with egg wash and sprinkle sugar liberality over the top..
12. Place on a sheet pan with parchment and bake for 15 minutes or until golden brown and delicious..
13. Pull from the oven and let cool for 10 minutes..
14. Mix together the glaze with the powder sugar milk and vanilla.(should be thicker than heavy cream in a pourable consistency..
15. Pour the glaze over the turnovers and enjoy. Powder sugar sprinkle topping adds a sweet ending..

I love fresh strawberries and make the best use of it when it is in season. Plus my obsession with puff pastry continues 🙂 This delectable combination of. I originally was thinking of making strawberry cream cheese croissant turnover thingies, but I had a feeling they wouldn't live up to a beautiful childhood memory I have of eating a strawberry cream cheese croissant, so I decided to veer in a different direction. I processed half the strawberries and chopped a few folding them into the cream cheese mixture as I like them "chunky". This was so good over top fresh bagels and as a fruit dip.