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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Strawberry cheesecake turnovers Recipe

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This recipe for Strawberry cheesecake turnovers is from The Walker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups sliced strawberries
4 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon lemon juice
pinch of cinnamon
1 package frozen butter puff pastry, thawed
1 egg
1 tablespoon demerara sugar or granulated sugar

170 grams (6oz) cream cheese
1/3 cup icing sugar
1/2 teaspoon vanilla
Directions:
Directions:
In a small saucepan stir strawberries, sugar, cornstarch, lemon juice and cinnamon. Let stand for 30 minutes.

Stir 3 tablespoons of water in strawberry mix, bring to boil over medium heat. Reduce heat and simmer until thickened, about 2 minutes. Cool.

Beat cream cheese, icing sugar and vanilla until smooth.

On lightly floured surface, roll out each piece of puff pastry to 12 inches square.Cut each into 4 squares.

Divide filling onto half of each square, top with strawberry mixture. Brush pastry edges with water, fold 1 corner over filling to make a triangle. With a fork, press edges to seal. Pierce top of each turnover in 3 places. Transfer to parchment paper lined baking sheets. Refridgerate for 30 minutes or up to 12 hours.

Whisk egg with 1 teaspoon of water and brush over turnovers. Sprinkle with sugar and bake at 425º for 15 to 18 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Can be made ahead and frozen between waxed paper. Bake frozen adding 1 minute to baking time.

 

 

 

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