Strawberry Cream Cheese Turnovers

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August is in full swing, and we are living up every last second of summer that we can. We love making breakfast together on lazy summer mornings, and these Strawberry Cream Cheese Turnovers have quickly become a favorite with all of our fresh strawberries!

Serves: 8

Strawberry Cream Cheese Turnovers

10 minPrep Time

22 minCook Time

32 minTotal Time

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  • 2 (8oz) crescent dough sheets (12 crescents total)
  • 1 1/2 cups fresh strawberries, chopped
  • 1 teaspoon lemon juice
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 Tablespoons cornstarch
  • Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 Tablespoons all purpose flour
  • Frosting:
  • 1/2 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1/8 teaspoon vanilla extract


  1. In a saucepan over medium heat, combine strawberries, sugar, lemon juice, and 1/4 cup water.
  2. Bring strawberry mixture to a boil and continue cooking for 6-8 minutes, stirring every 2 minutes.
  3. In a small bowl, whisk together remaining water and cornstarch. Slowly add mixture to saucepan, and reduce heat to low. Simmer until strawberry mixture has thickened (about 2-3 minutes)
  4. Remove from heat, and set aside.
  5. In a separate bowl, beat together cream cheese filling ingredients with hand mixer until combined.
  6. Preheat oven to 350 degrees.
  7. On a greased baking sheet, roll out each crescent roll.
  8. Top dough with 1 Tablespoon cream cheese filling, and 1 Tablespoon strawberry filling.
  9. Fold dough over into triangle, and press edges together tightly.
  10. Bake for 10-12 minutes or until golden brown.
  11. For the frosting, whisk together frosting ingredients, and drizzle over semi-cooled pastries. Enjoy!


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