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Freshly baked raspberry cream cheese turnovers on a plate.

Easy Raspberry Cream Cheese Turnovers

Delightful pastries combining creamy cream cheese and juicy raspberries, perfect for dessert or brunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Pastry Base
  • 2 sheets Puff Pastry, thawed Light and flaky, provides the perfect base.
  • Flour for dusting Flour for dusting Just a sprinkle to prevent sticking.
Filling
  • 8 oz Cream Cheese, softened Rich texture pairing beautifully with raspberries.
  • 1/3 cup Sugar Sweetens the cream cheese.
  • 1/2 tsp Vanilla Adds aromatic essence.
  • 1 cup Raspberries, rinsed and dried Star ingredient for vibrant flavor.
  • 1 Egg Egg Creates a shiny glaze.
  • 2 Tbsp Water Used for egg wash.
Glaze
  • 1 cup Powdered Sugar For the sweet glaze.
  • 2-4 Tbsp Milk Adjust for desired glaze consistency.
  • Pinch Salt Enhances flavor.
  • 1/4 tsp Vanilla Bean Paste Enhances vanilla flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a stand mixer, combine cream cheese, vanilla, and sugar until light and fluffy.
  3. In a small bowl, whisk together the egg and water for the egg wash.
  4. Roll out puff pastry into 10"x10" squares; cut each into quarters.
Assembly
  1. Spread cream cheese mixture on each piece of puff pastry, topped with raspberries.
  2. Brush edges with egg wash and fold diagonally to seal.
Baking
  1. Place turnovers on a baking sheet and bake for about 20 minutes until golden brown.
Glazing
  1. Whisk together powdered sugar, milk, and vanilla bean paste for the glaze.
  2. Drizzle glaze over cooled turnovers before serving.

Notes

Consider adding lemon zest to the cream cheese for extra flavor. Chill puff pastry before rolling for flakiness. Leftovers can be stored in the refrigerator for up to three days or frozen before baking for two months.