Strawberry Cream Cheese Turnovers

• Vegetarian

• Produce

  • 1 1/2 cups Strawberries

• Refrigerated

  • 1 Egg white

• Baking & Spices

  • 1 tbsp Cornstarch
  • 2 tbsp Granulated sugar
  • 1 1/4 cup Powdered sugar
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 1 (17.3 ounce package Puff pastry

• Dairy

  • 4 oz Cream cheese
  • 2 tbsp Milk

Found on livewellbakeoften.com

Description

Ingredients

• 1 (17.3 ounce) package puff pastry, thawed according to packing directions (2 sheets)
• 1 and ½ cups chopped strawberries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 4 ounces cream cheese, softened
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• 1 egg white, lightly beaten
• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Directions

• Preheat oven to 400°F. Line two large baking sheets with parchment paper and set aside.
• Unroll both pieces of the thawed puff pastry and cut each one into four squares (you will have 8 square pieces total). Set aside.
• In a medium sized mixing bowl, mix together the chopped strawberries, sugar, and cornstarch until well combined. Set aside.
• In a separate mixing bowl, using an electric mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until fully combined.
• Evenly distribute the strawberry mixture and cream cheese mixture between each piece of puff pastry, making sure to spoon the mixture closer towards one corner.
• Gently fold the other corner over, making sure to keep the mixture inside, and then crimp with a fork to seal. Brush each turnover with the egg white.
• Bake at 400°F for 17-20 minutes or until lightly golden brown.
• Remove from the oven and set aside to cool for about 10 minutes.
• Add the powdered sugar, milk, and vanilla extract to a small mixing bowl and mix until everything is well combined. If needed, add more milk to thin out the glaze or add more powdered sugar to thicken it up a bit.
• Evenly distribute the glaze between all of the turnovers.