These raspberry turnovers are simple to make: puff pastry filled with a vanilla cream cheese mixture, fresh raspberries and chocolate, baked until flaky and warm. Delicious for breakfast, brunch, dessert—or a treat for one.
Happy heart day!
Today we’re taking a brief holiday detour from our usual dinner ideas to share this sweet little treat. Make them for your valentine—or make them for yourself.
The flaky puffs are filled with chocolate, fresh raspberries and a vanilla cream cheese filling. They’re sweet, tangy, buttery and light—perfect any time you want a little pastry delight.
The filling is very good. I call it cheesecake-like because it uses whipped cream cheese, a bit of sugar and vanilla to create a creamy, tangy center without baking an actual cheesecake. It gives the turnovers that familiar cheesecake flavor in a light, handheld form.
As long as you have puff pastry, fresh raspberries and a few chocolate squares, you’re ready. Puff pastry is an easy, rewarding ingredient that creates impressive, flaky results.
You can swap raspberries for strawberries, blueberries or blackberries if you prefer.
This is how these turnovers come together:
Start with thawed puff pastry sheets and cut them into squares that fold into triangles. For the filling, use a bit of the vanilla cream cheese mixture, a piece of chocolate and two or three fresh raspberries. Brush the edges with egg wash, fold into a triangle and seal the edges with a fork. Bake until golden and flaky.
A simple vanilla glaze and a light dusting of powdered sugar finish them perfectly without overpowering the flavors.
Look at those flaky layers—almost like a croissant-turnover hybrid.
They’re best served soon after baking while the pastry is at its crispiest. You can reheat leftovers; they’ll still be tasty, though the crisp flakiness softens a bit.
Such a light and lovely little treat.
Raspberry Turnovers
Chocolate Raspberry Cheesecake Turnovers
16
turnovers
25 mins
25 mins
50 mins
Ingredients
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 sheets puff pastry, thawed
- 8 (1 ounce) squares 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 tablespoon milk
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a bowl, beat the cream cheese with the powdered sugar and vanilla until smooth and creamy.
- Cut each puff pastry sheet 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 edges with the egg wash, fold into a triangle and press edges with a fork to seal. Repeat with remaining squares.
- Brush the triangles with egg wash and bake 20–25 minutes or until golden brown. Let cool 5–10 minutes.
- Drizzle with vanilla glaze and sprinkle with powdered sugar. Serve immediately.
Vanilla glaze
- Whisk powdered sugar, vanilla, heavy cream and milk until smooth. If too thick, add milk 1 teaspoon at a time until desired consistency.
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And just look inside!