These Lemon Cheesecake Turnovers are easy to make and so delicious!
I love a good pastry. No doubt about it. What I hate is going to town and paying for an expensive pastry. No one likes to do that, right… especially if we can make them at home and they’ll taste just as good if not better! 
These Lemon Cheesecake Turnovers are super easy to make and would compliment any brunch gathering! When I say super easy, I’m talking you can have these babies done in 20 minutes… 30 minutes tops!
Once the pastries are baked, don’t be afraid to drizzle with white chocolate or a powdered sugar glaze… AND don’t forget to sprinkle a little Dixie Crystals powdered sugar for a little extra sweetness! You won’t regret it I promise. 🙂
Lemon Cheesecake Turnovers
(No Ratings Yet)
Loading...
- Total Time: 15
- Yield: 8 1x
Description
These Lemon Cheesecake Turnovers are easy to make and so delicious!
Ingredients
- 1 package (2 sheets) puff pastry, thawed
- 4 ounces cream cheese, softened (Cabot Cheese)
- 2 tablespoons Dixie Crystals sugar
- 2 tablespoons all-purpose flour
- 1 egg yolk
- 1 tablespoon lemon zest
- 1 teaspoon Nielsen-Massey Pure Lemon Extract
- 1/2 teaspoon Nielsen-Massey Pure Vanilla Extract
- 1 egg white
- Water
- Sugar (Dixie Crystals)
- White chocolate, melted for drizzling (optional)
- Powdered Sugar (Dixie Crystals)
Instructions
- Preheat oven to 400*F and line two baking sheets with parchment paper or silicon baking mat.
- Lay each puff pastry sheet flat and cut each sheet into 4 identical squares and place on the prepared baking sheets.
- In a mixing bowl, combine the cream cheese, sugar and flour mixing until smooth.
- Add the egg yolk.
- Next, add the zest and flavorings continuing to mix until smooth.
- With a smooth place roughly one-two tablespoons in the center of each square.
- In a small bowl combine the egg white and a water.
- Using your finger or a pastry brush, brush the mixture around the edges of each square.
- Fold squares in half and press firmly along the edges to seal.
- Brush tops with egg white mixture and sprinkle with sugar.
- Bake at 400*F for 8-10 minutes or until golden brown.
- Remove from oven and allow to cool 5 minutes.
- Drizzle with white chocolate or a powdered sugar glaze and then sprinkle with powdered sugar.
- Serve!
Notes
*To make a powdered sugar glaze… measure out roughly 1/4 cup powdered sugar, add 1 teaspoon vanilla and add enough milk or water until you’ve reached desired drizzling consistency.
- Prep Time: 5
- Cook Time: 10
- Method: AMERICAN
- Cuisine: AMERICAN
Nutrition
- Serving Size: 8
Keywords: Lemon Cheesecake Turnovers
