These raspberry turnovers are delightfully simple to make. Puff pastry pockets are filled with a vanilla cream cheese mixture, fresh raspberries and a piece of chocolate, then baked until flaky and warm. Pure bliss.
Happy heart day!
Today we’re taking a small holiday detour from our usual dinner inspiration to bring you this sweet little treat — perfect for a breakfast, brunch, dessert, or a special snack.
Make them for your valentine or, honestly, just for yourself.
These flaky puffs are filled with chocolate, fresh raspberries and a sweet cream-cheese mixture. They’re buttery, flaky, tangy and sweet — a little pastry heaven that works for breakfast, brunch or dessert.
The filling is the best part.
I call it “cheesecake-ish” because it’s a simple combination of cream cheese, a touch of sugar and vanilla — light and creamy, no dense baked cheesecake required. It gives the turnovers that familiar, irresistible tang.
If you have puff pastry, fresh raspberries and a few chocolate squares, you’re ready. Puff pastry is one of the easiest shortcuts in the kitchen and it yields restaurant-worthy results every time.
P.S. You can swap the raspberries for strawberries, blueberries or blackberries — they all work beautifully.
How these come together
Start with thawed sheets of puff pastry cut into squares, then fold them into triangles. For the filling use a spoonful of the cream cheese mixture, a square of chocolate and two to three fresh raspberries per turnover. Brush the edges with egg wash to seal, then bake until golden and puffed.
Finish with a simple vanilla glaze and a dusting of powdered sugar so the filling and pastry remain the stars.
Look at those flaky layers — almost like a croissant turnover.
As with most puff pastry treats, these are best served soon after baking while the pastry is crisp and flaky. They can be reheated, and while they won’t be quite as crisp, they’re still delicious.
These are a light and lovely little treat — perfect for sharing or keeping all to yourself.
Raspberry Turnovers
Chocolate Raspberry Cheesecake Turnovers
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Ingredients
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 sheets puff pastry, thawed
- 8 (1 ounce) squares of chocolate, cut in half
- 2 cups fresh raspberries
- 1 egg + 1 teaspoon water, beaten 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
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Preheat the oven to 425°F. Line a baking sheet with parchment paper.
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In a bowl, beat the cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
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Cut each sheet of puff pastry into 8 squares. In the center of each square add a spoonful of the cream cheese mixture, a piece of chocolate and 2–3 raspberries. Brush the edges with egg wash, fold into a triangle and press the edges with a fork to seal.
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Brush the tops with egg wash and bake for 20–25 minutes, until golden brown. Let cool 5–10 minutes.
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Drizzle with the vanilla glaze, sprinkle with powdered sugar, and serve immediately.
vanilla glaze
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Whisk together the powdered sugar, vanilla, heavy cream and milk until smooth. If too thick, add milk 1 teaspoon at a time until desired consistency is reached.
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