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Strawberry Cream Cheese Turnovers

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Makes: 8 servings adjust



  • 2 cups All-Purpose Flour
  • 12 cup Butter, Cold, cut into pieces.
  • 13 cup Sour Cream
  • 4 tablespoons Water, Takes 3-4

Step 1

Place flour in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in sour cream until combined. Stir in water, 1 tablespoon at a time, until flour mixture is moistened. Shape mixture into a ball; divide in half. Flatten each half slightly to form a disk. Wrap each in plastic wrap; chill for 30 minutes.


  • 13 cup Cream Cheese, Spread from container.
  • 1 large Egg, Separated, divided
  • 2 tablespoons Sugar, divided
  • 12 teaspoon Vanilla Extract

Step 2

Preheat oven to 400F. Combine cream cheese spread, egg yolk, 1 tablespoon sugar and vanilla in a medium bowl. Beat with an electric mixer on low speed until well blended.


  • 3 tablespoons Strawberry Preserves

Step 3

Roll each pastry disk on a lightly floured surface to a 10 inch square. Cut each square into four 5-inch squares. Place about 2 teaspoons cream cheese mixture in center of each square. Top each with 1 rounded teaspoon preserves. Fold squares in half over filling to form triangles; crimp edges with a fork to seal. Place on an ungreased baking sheet.

Step 4

Beat egg white in a small bowl with a whisk until foamy. Brush tops of triangles with egg white; sprinkle with remaining sugar. Pierce tops once or twice with a fork.

Step 5

Bake turnovers until golden, 20-25 minutes. Remove from baking sheet; cool completely on a wire rack.
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