Strawberry Cheesecake Turnovers

By tunes

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

Ingredients

• Cream cheese filling:
• 1-1/2 1-1/2cups cups(375 mL) (375 mL) hulled strawberrystrawberries, quartered
• 4 tsp granulated sugar 4 4tsp tsp(18 mL) (18 mL) granulated sugar
• 2 tsp cornstarch 2 2tsp tsp(10 mL) (10 mL) cornstarch
• 1 tsp lemon juice 1 1tsp tsp(5 mL) (5 mL) lemon juice
• Pinch cinnamon Pinch Pinchcinnamon
• 1 pkg (450 g) frozen butter puff pastry , thawed1 1pkg pkg(450 g) frozen butter puff pastry, thawed
• 1 egg 1 1eggeggs
• 1 tsp Demerara sugar , or granulated sugar1 1tsp tsp(5 mL) (5 mL) Demerara sugar, or granulated sugar
• 6 oz cream cheese , softened6 6oz oz(170 g) (170 g) cream cheese, softened
• 1/3 cup icing sugar 1/3 1/3cup cup(75 mL) (75 mL) icing sugar
• 1/2 tsp vanilla 1/2 1/2tsp tsp(2 mL) (2 mL) vanilla

Details

Servings 8
Preparation time 30mins
Cooking time 150mins

Preparation

Step 1

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 425ºF (220ºC) oven until puffed and golden, 15 to 18 minutes. Serve warm or at room temperature