Strawberry Cheesecake Turnovers (Print Version)

# Ingredients:

→ For the Pastries

01 - ½ lb frozen puff pastry, thawed
02 - 1 egg plus 1 tbsp water

→ For the Filling

03 - 8 oz block cream cheese, softened
04 - ⅓ cup powdered sugar, plus extra for dusting
05 - 1 tsp vanilla extract
06 - 8 fresh strawberries, stems removed and diced

# Instructions:

01 - Turn your oven to 400 degrees. Make sure your puff pastry is completely thawed and your cream cheese is soft at room temperature.
02 - Using a hand mixer, beat together the cream cheese, powdered sugar, and vanilla extract until it's smooth and creamy but still thick enough to hold its shape. Cover the bowl with plastic wrap and stick it in the fridge until you need it.
03 - Remove the stems from your strawberries and dice them into small pieces. Set them aside.
04 - Use a rolling pin to roll out your puff pastry into an 11 inch square. Then use a pizza cutter or sharp knife to cut it into 4 equal squares. Move them to a baking sheet lined with parchment paper.
05 - Whisk the egg with a tablespoon of water until totally combined. Brush this egg wash lightly over each square. Carefully fold each square diagonally to make a triangle, but don't press the edges together to seal them. Brush more egg wash over the tops.
06 - Pop them in the oven and bake for 18 minutes. They should puff up nicely and turn golden brown. Take them out and let them cool completely before filling.
07 - Once cooled, open up each pastry where you folded it. You might need a serrated knife to help in some spots. Fill a piping bag or a zip-top bag with the corner cut off with your cream cheese mixture and pipe it inside. Or just spread it in with a butter knife if that's easier.
08 - Spoon a few tablespoons of diced strawberries on top of the cream cheese layer in each turnover.
09 - Use a sifter or small mesh strainer to dust powdered sugar over the top of each turnover. Serve them right away while they're fresh.

# Notes:

01 - The puff pastry must be fully thawed but still cold for best results.
02 - Don't seal the edges when folding or the pastries won't puff up properly and you can't fill them later.
03 - Let the pastries cool completely before adding the filling or the cream cheese will melt.
04 - These are best enjoyed fresh the same day, but you can bake the empty pastries ahead and fill them just before serving.
05 - Try other berries like raspberries or blueberries for a different twist.

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