These Strawberry and Cream Cheese Turnovers are perfect for any brunch, snack or late night dessert! They’re loaded with homemade strawberry jam, tangy cream cheese and baked to perfection in a buttery flaky puff pastry crust.
1 pkg. Wewalka Puff Pastry Dough
6-8 Tbsp. homemade (or store-bought) strawberry jam
2 oz. softened cream cheese (divided)
1 egg, lightly beaten for egg wash
1 tsp. vanilla extract
1 cup confectioners' sugar
Splash of milk/water
- Preheat the oven to 400°F. Roll out the puff pastry and using a pizza cutter, slice it into 6 equal squares. To the middle of each square, add about ½ tsp. of softened cream cheese and then spread gently. Next, add about 1 Tbsp. of strawberry jam and spread it as well.
- Gently fold over the pastry to make a triangle. Make sure that the edges line up and then crimp them with a fork to seal it. Make sure you crimp well to avoid jam leaking! Use the fork to poke a few holes in the tops of the turnovers. Lightly beat an egg to make egg wash and brush it over top of the pastries.
- Add the parchment paper and the pastries onto a baking sheet. Bake for 14-16 minutes or until golden brown and crispy! Remove onto a wire rack to let cool.
- Make the cream cheese glaze by whisking together 1 oz. of cream cheese, the confectioners' sugar, vanilla extract and a splash of milk until it’s smooth and silky. If it's too thick, add more milk to thin it out. Too thin? Add more confectioners' sugar. Once the turnovers are fully cool, generously drizzle the glaze on top. If desired, add another dollop of fresh jam on top! Enjoy!