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In a saucepan, cook strawberries with sugar, cornstarch, and lemon juice until thick, about 5β7 minutes, then let cool completely.
Beat cream cheese and sugar until smooth, then mix in egg yolk, vanilla, and flour. Chill for 10 minutes.
Roll out puff pastry and cut each sheet into 6 rectangles, keeping the dough cold.
Spoon cheesecake filling in the center, add strawberry filling on top, fold over, seal edges, and crimp with a fork.
Brush with egg wash, sprinkle with sugar if desired, and bake at 400Β°F (200Β°C) for 15β18 minutes until golden and puffed.
Whisk glaze ingredients and drizzle over warm turnovers. Let set slightly before serving.
β³ Time: About 40 minutes
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