Flaky pastry pockets of deliciousness, bursting with juicy cherry filling!
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These mouthwatering cherry cheesecake turnovers will have your taste buds doing a happy dance. A buttery, flaky puff pastry filled with sweet cherries and a simple creamy cheesecake. It’s summertime here in Houston, and cherries are fresh and in season. You can pit them yourself to use in the cherry pie filling, or you can use already pitted frozen cherries. The frozen ones save you the pitting time, but either works great. Plus, you can make the cherry filling a couple of days in advance to make putting these turnovers together even easier. You’re going to love these!
Why you’ll love these
Buttery, flaky pastry
Sweet, tart cherry filling
Creamy, cheesecake
Easy, flaky, buttery, pillowy pockets filled with gooey cherry filling and sweet cheesecake!
Everything you need
- Puff pastry –restaurant supply stores sell large sheets
Cherry Pie Filling:
- Cherries -pitted
- Juice of half a lemon
- Granulated sugar
- Water
- Corn starch
- Almond extract
Cheesecake filling:
- Cream cheese -softened
- Granulated sugar
- Vanilla extract
- Egg
Icing:
- Confectioner’s sugar
- Milk
- Vanilla
Egg Wash:
- Egg yolk
- Milk
How to make Cherry Cheesecake Turnovers
Make the cherry filling:
- In a saucepan, combine all the cherry pie ingredients except for the almond extract.
- Cook it over medium heat until thickened. If the mixture is too thick, add some more water.
- Remove from heat and add the almond extract.
- Set aside to cool completely.
Make the Cheesecake filling:
- Preheat the oven to 400 °F, 200 °C.
- Combine the cream cheese, vanilla, and sugar together in a bowl and beat on high speed until smooth.
- Add the egg and beat until incorporated.
- Line 2 baking trays with parchment paper.
- Cut the puff pastry sheets into 5-inch (13cm) squares.
- Place one tablespoon of the cheesecake filling in the center of each square.
- Top with a tablespoon of the cherry filling.
- Fold over and press together to seal using the tines of a fork.
- Place the pastries on the prepared baking trays.
- Cut small slits on the tops of the pastries.
- Whisk the eggwash ingredients together in a bowl until smooth.
- Brush the egg wash over the tops of the pastries.
- Sprinkle sugar on top.
- Bake them on the center rack for 25-30 minutes or until golden.
- Once they’re cool, drizzle the icing on top and serve.
Make-ahead Freezer Instructions
You can have these on hand for a quick dessert for guests or an individual treat. Just place the unbaked pastries in the freezer for about an hour. Once they are frozen, transfer them to freezer-safe bags, and they will keep fresh in the freezer for up to 2 months. Bake them from frozen at 400°F until golden -about 30 minutes.
These turnovers come out beautifully golden and puffy. Drizzling the icing over the top makes them bakery-worthy, or you can serve it on the side for guests to drizzle as much as they’d like. If you don’t care for icing, sprinkle them with powdered sugar. Regardless, you’ll think you went to heaven when you bite into these. If you have leftover cheesecake and cherry pie filling, store them in the fridge for up to a week. You can spoon the cherry filling over ice cream or oatmeal. Delicious! Kali Orexi!
More delicious pastries
- Pear Frangipane Puff Pastry Tart
- Easy Puff Pastry Danishes
- Sweet Cheese Pastries from a NY Bakery
- DAKTYLA PASTRIES: CYPRIOT LADY’S FINGERS
- Lihnarakia: Sweet Cheese Pastries from Crete
Cherry Cheesecake Turnovers
Flaky pastry pockets of deliciousness, bursting with juicy cherry fillling that'll have your taste buds doing a happy dance!
Ingredients
- 2 (500g) sheets of puff pastry
For the Cherry Pie Filling:
- 5 cups (765g) cherries, pitted
- juice of half a lemon
- 3/4 cup granulated sugar
- 1/2 cup water
- 4 tablespoons corn starch
- 1 teaspoon almond extract
Cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg
For the Icing:
- 2/3 cup confectioner's sugar
- 1-2 tablespoons milk
- splash of vanilla
For the Egg Wash:
- 1 egg yolk
- 2 tablespoons milk
Instructions
Preheat the oven to 400 °F, 200 °C.
Make the cherry filling: In a saucepan combine all of the cherry pie ingredients except for the almond extract. Cook it over medium-heat until thickened. If the mixture is too thick add some more water. Remove from heat and add the almond extract. Set aside to cool completely.
Make the Cheesecake filling: Combine the cream cheese, vanilla and sugar together in a bowl and beat on high speed unti smooth. Add the egg and beat until incorporated.
Line 2 baking trays with parchment paper.
Cut the puff pastry sheets into 5-inch (13cm) squares.
Place 1 tablespoon of the cheesecake filling on the center of each square. Top with a tablespoon of the cherry filling.
Fold over and press together to seal using the tines of a fork.
Place the pastries on the prepared baking trays.
Cut small slits on the tops of the pastries.
Combine the eggwash ingredients together in a bowl and whisk together until smooth.
Brush the eggwash over the tops of the pastries. Sprinkle some sugar on top.
Bake them on the center rack for 25-30 minutes or until golden.
Once they're cool, drizzle the icing on top and serve.
Kali Orexi!
Cut the puff pastry into 5-inch squares.
Notes
Freezer Instructions: Place the unbaked pastries in the freezer for about an hour. Once they are frozen, transfer them to freezer-safe bags and they will keep fresh in the freezer for 1-2 months.
Bake them frozen at 400 *F until golden. about 30 minutes.
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