31 Strawberry Puff Pastry Dessert Recipe
Since the time I posted them, I’ve been considering new thoughts for turnovers. With spring practically around the bend, I felt like a berry form was all together.
So I made a strawberry turnover and afterward stuffed it with a cream cheddar filling. Since cream cheddar improves everything.
The turnovers are in reality truly simple to make since they start with solidified puff baked good. I love to keep some puff cake close by in my cooler for times when I need it, it’s truly astonishing! While it’s defrosting is the ideal time to prepare the filling to go.
The filling begins with a blend of strawberries, a little sugar, and a touch of cornstarch to thicken up the blend as it prepares. I’ve made these turnovers multiple times (quality control purposes..) and I’ve discovered that two tablespoons of sugar is simply enough. You’ll need to stir up the strawberry blend until everything is decent and consolidated.
Strawberry Cream Cheese Turnovers
For the turnovers:
- 1 (17.3 ounce) package puff pastry, thawed according to packing directions (2 sheets)
- 1 and 1/2 cups chopped strawberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 4 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 egg white lightly beaten
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
To make the turnovers:
Preheat oven to 400°F. Line two large baking sheets with parchment paper and set aside.
Unroll both pieces of the thawed puff pastry and cut each one into four squares (you will have 8 square pieces total). Set aside.
In a medium sized mixing bowl, mix together the chopped strawberries, sugar, and cornstarch until well combined. Set aside.
In a separate mixing bowl, using an electric mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until fully combined.
Evenly distribute the strawberry mixture and cream cheese mixture between each piece of puff pastry, making sure to spoon the mixture closer towards one corner.
Gently fold the other corner over, making sure to keep the mixture inside, and then crimp with a fork to seal. Brush each turnover with the egg white.
Bake at 400°F for 17-20 minutes or until lightly golden brown.
Remove from the oven and set aside to cool for about 10 minutes.
To make the glaze:
Add the powdered sugar, milk, and vanilla extract to a small mixing bowl and mix until everything is well combined. If needed, add more milk to thin out the glaze or add more powdered sugar to thicken it up a bit.
Evenly distribute the glaze between all of the turnovers..
At that point comes the cream cheddar blend, only a smidgen of cream cheddar, powdered sugar, and vanilla concentrate. When you have that stirred up, you’ll unroll your puff baked good and cut each piece into four squares. I like to utilize a pizza shaper to do this part, yet a sharp blade will work fine and dandy as well.
At that point you’ll fill each piece with the strawberry blend and cream cheddar blend. It will be sufficient to fill every turnover pleasant and full, yet not very full to where you can’t close them.
When that is done, I like to brush every turnover with an egg white that has been daintily whisked directly before preparing them. The coating on top is discretionary, yet strongly suggested and it takes not exactly a moment to combine.
When I got done with taking photos of these, I offered some to my parents in law and they