Chocolate Raspberry Cheesecake Turnovers
User Reviews
5
Chocolate Raspberry Cheesecake Turnovers
Description
This recipe combines softened cream cheese whipped with powdered sugar and vanilla extract as a base filling. Puff pastry sheets are cut into squares, each filled with a dollop of the cream cheese mixture, a piece of chocolate, and a few fresh raspberries. The turnovers are folded into triangles, edges sealed with egg wash, and baked until evenly golden and puffed.
The texture contrasts flaky, buttery pastry with creamy filling and juicy bursts from raspberries. Chocolate adds richness that pairs well with the subtle tang of cream cheese and acidity of the berries. After baking, the turnovers are topped with a vanilla glaze made from powdered sugar, vanilla, heavy cream, and milk, adding sweetness and shine.
These are best served warm or at room temperature soon after baking to enjoy the crisp pastry, with the glaze adding a smooth finishing touch. Their individual portion size makes them convenient for sharing or dessert plates.
Ingredients
- 4 ounces cream cheese softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 puff pastry thawed from frozen, sheets
- 8 (1 ounce) chocolate cut in half, squares
- 2 cups raspberries fresh
- 1 egg beaten together for egg wash, plus 1 teaspoon water
- powdered sugar for sprinkling
vanilla glaze
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1 tablespoons milk
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place the cream cheese in a bowl. Add in the sugar and vanilla extract. Beat with an electric mixture until combined and creamy.
- Cut each sheet of puff pastry into 8 pieces. In the center, add a spoonful of the cream cheese mixture, add on a square of chocolate. Add 2 or 3 fresh raspberries. Brush the edges with the egg wash. Fold one corner to meet the other (so you have a triangle) and press the edges together with a fork to seal them. Repeat with remaining squares.
- Brush the triangles with the egg wash. Place the sheet in the oven and bake the triangles for 20 to 25 minutes, until golden brown. Let cool for 5 to 10 minutes.
- Drizzle with the vanilla glaze and sprinkles with powdered sugar. Serve immediately.
vanilla glaze
- Whisk together the ingredients until smooth. If the mixture is still too thick, whisk in more milk, 1 teaspoon at a time.
User Reviews
Overall Rating
5
You'll Also Love
