Strawberry and Cream Cheese Turnovers

glazed pastry

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! 

This post is sponsored by Wewalka but all opinions are 100% my own. Thank you for continuing to support the brands that make OBB possible. 

To me, baking can be like a form of therapy. It can help take my mind off of things and help me focus on what is in front of me. Whether it be kneading dough to make fresh bread, using a mixer to make fresh chocolate chip cookies or – using Wewalka puff pastry to make these Strawberry and Cream Cheese Turnovers! 

wewalka packaging with glazed pastry

Baking also brings joy! Which is exactly what these golden brown triangles of flaky goodness bring to me. 

What is a turnover? 

It’s basically a pastry filled with some type of delicious filling (usually a fruit) and then you fold it over to enclose the filling. Bake it up and they puff up perfectly and are so sweet and delicious! 

To me, turnovers are basically a little hand held pie with about 1/10th of the effort and 10/10 delicious results! Sounds like a win win to me!

stack of glazed pastries

You can make them from scratch but I personally love using Wewalka’s puff pastry! I have been so fortunate to work with them for over a year now and they are my go-to when it comes to making any baked good! Their crust is European style – made without lard, bleach flour, any hydrogenated oils…the list could go on! 

What I Love about this Dessert

Don’t get me wrong, I have a total sweet tooth. I love sweet desserts. But you know how some desserts can be like, overly sweet? Like so rich that you can only eat a bite and you’re done? 

That’s not this dessert at all! 

I love that these turnovers are the perfect combination of sweet and tangy. The homemade strawberry jam is SO super sweet and then in comes that zip of the cream cheese to balance it out. 

fresh baked glazed pastry

The buttery crust is so flaky and melts in your mouth. To me, it reminds me of one of my all time favorite childhood breakfasts: Toaster Strudels! Oh yessss!

Especially when you put that delicious cream cheese glaze on top….it’s just so delicious, y’all. Okay, if you’re salivating like I am, let’s go ahead and get into how to make it! 

Ingredients You Need: 

  • Sheet of puff pastry (I use Wewalka!) 
  • Homemade (or store-bought) strawberry jam
  • Softened cream cheese
  • Egg wash 
  • Vanilla extract
  • Powdered sugar 
  • Splash of milk 

How to Make Strawberry and Cream Cheese Turnovers: 

Let’s go ahead and address the homemade jam scenario. If you have store bought, NO WORRIES! Just use that! For me, I didn’t and instead had a pint of strawberries so…I made my own jam! Here is the RECIPE that I use that always works for me! 

strawberry jam in mason jar

Once your jam is fully prepared and cooling – begin as always, by preheating the oven to 400 degrees. If you don’t have softened cream cheese, now is a great way to soften it up! Just place it on top of your oven and it should soften up nicely! #lifehack

Next, take out your puff pastry! Wewalka conveniently comes with parchment paper rolled up with the pastry. If you’re not using this brand, add the pastry to a lightly floured surface to work with it! 

Using a pizza cutter, cut the puff pastry into 6 equal squares. You will have a little bit extra. Feel free to make those into teeny tiny pastries! 

In the middle of the square, add about ½ tbsp of cream cheese to the pastry. Spread slightly with a butter knife. Then add about 1 tbsp of strawberry jam and spread that slightly as well. Here are what mine looked like: 

cream cheese and strawberry jam on raw puff pastry

Next, gently fold one side over the other to make a cute lil triangle! 

puff pastry folded into triangles

Make sure the edges are lined up and then begin crimping the edges closed with a fork. You want to make sure you are getting them very crimped, as you don’t want the pastry to pop open too much and all of the filling to leak out! 

Oh, and also, poke a few holes with the fork on top of the pastry to let it *breatheee*!

Next, make some egg wash! Do this by lightly beating an egg in a bowl and then lightly brushing it on top of the pastry. 

puff pastry with egg wash and edges crimped

If you’re not using Wewalka, add parchment paper or a silicon mat on top of a baking sheet and carefully place the turnovers on top. 

stack of golden puff pastry

Bake for 14-16 minutes or until the tops are golden brown! 

You will find no soggy bottoms on these pastries – they’re perfectly crisp and delicious! 

side view of pastry

Lastly, you’re going to resist the urge to eat one right away and instead, move them to a wire cooling rack. 

Cream Cheese Glaze Goodness

While the turnovers are cooling, you can whip up the cream cheese glaze! 

I added about 1 oz of softened cream cheese to 1 cup of powdered sugar, 1 tsp of vanilla extract and a splash of milk. Whisk until smooth – if you want it a little thinner, add a splash more milk. If it’s too thin, add more powdered sugar. 

two turnovers on a plate

Once the turnovers are fully cooled, drizzle with the cream cheese glaze on top! If desired, add a dollop of the strawberry jam on top. Eat up and enjoy! 

bite taken out of turnover

I wanted to retain a sense of normalcy around here on OBB, and this project has been in the works for a couple of months. I hope that this is a baking project that can bring you joy and you can share it with those that you love. XO – Haylie 

Did you enjoy this recipe? Here are a few others you might like! 

Homemade Berry Pop Tarts 

Mixed Berry Galette 

Strawberries and Cream Overnight Oats

Earl Grey Blueberry Loaf Cake 

5 from 1 vote

Strawberry and Cream Cheese Turnovers

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! 

Course Appetizer, Breakfast, Dessert
Cuisine American
Keyword homemade toaster streudels, strawberries and cream, strawberry and cream cheese, strawberry and cream cheese turnover, strawberry desserts, turnovers
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Author Haylie


  • 1 13.2 oz sheet of Wewalka puff pastry
  • 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 powdered sugar
  • splash of milk/water


  1. Preheat the oven to 400 degrees. Roll out the puff pastry (see notes if you’re not using Wewalka brand) and using a pizza cutter, slice it into 6 equal squares (see photo above for reference)

  2. 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. 

  3. 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! 

  4. Use the fork to poke a few holes in the tops of the turnovers. 

  5. Lightly beat an egg to make egg wash and brush it over top of the pastries. 

  6. Add the parchment paper and the pastries onto a baking sheet.

  7. Bake for 14-16 minutes or until golden brown and crispy! 

  8. Remove onto a wire rack to let cool. 

  9. Make the cream cheese glaze by whisking together 1 oz of cream cheese, the powdered 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 powdered sugar.

  10. Once the turnovers are fully cool, generously drizzle the glaze on top. If desired, add another dollop of fresh jam on top! Enjoy! 

Recipe Notes

 If you need a homemade jam recipe, see the one linked above. 

If you are NOT using Wewalka puff pastry, which conveniently comes with parchment paper, make sure to 1) slice the dough on a floured surface OR parchment paper and 2) make sure to use a silicon mat or parchment paper on your baking sheet! 

6 comments / Add your comment below

    1. I’ve personally never tried it, Geo! I would recommend trying to freeze one after you bake it. If it works, then freeze the rest…that way you don’t waste an entire batch just in case!

    1. You can definitely do 1-2 tsp, Debra! I just didn’t want to have it leaking out of the pastry so I erred on the side of caution, lol! Hope you enjoy!!

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