Chocolate Raspberry Cheesecake Turnovers
These raspberry turnovers are so easy to make! Puff pastry is filled with a vanilla cream cheese mixture, fresh raspberries and chocolate, then baked until flaky and warm. So delicious!
Ingredients
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 sheets puff pastry, thawed from frozen
- 8 (1 ounce) squares of chocolate, cut in half
- 2 cups fresh raspberries
- 1 egg + 1 teaspoon water, beaten together for egg wash
- 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.
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