These Cream Cheese Turnovers are incredibly easy to make, ready in just 30 minutes! Made with puff pastry and stuffed with cream cheese, these savory pastries are buttery and flaky. They are finished with everything bagel seasoning which flavors every single bite!
Reminiscent of an everything bagel slathered in cream cheese, this simple turnover recipe replicates all the same flavors but in the form of a pastry. Believe it or not, these turnovers are ready in just thirty minutes. This recipe is crazy easy and absolutely DELICIOUS!
When I say these are delicious, I mean it. I am obsessed with these cream cheese turnovers. Why is this recipe SO easy? Well, it starts with premade puff pastry (found in the freezer aisle). And it requires only four ingredients (not including the tablespoon of water in the egg wash).
Can you ask for an easier breakfast pastry? I don't think so!
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Why You Will Love This Cheese Turnover Recipe
- This pastry recipe could not be easier! The whole process takes only 30 minutes.
- Turnovers are made simple with premade puff pastry.
- These cream cheese turnovers are great for an easy breakfast option or a fun addition to weekend brunch.
- They are DELICIOUS! I cannot say enough about how tasty these little savory pastries are!
Ingredients and Substitutions
- Puff Pastry (thawed) - If so desired, use homemade.
- Cream Cheese (cold) - Slice the cheese into .5 oz triangles. If needed, place the cheese back into the fridge to resolidify if it becomes soft and warm.
- Egg - For the egg wash.
- Everything Bagel Seasoning
Instructions
STEP 1 - Preheat the oven to 400 degrees F.
STEP 2 - Thaw puff pastry according to package instructions. Once thawed, cut each sheet into 4 squares. *There will be 8 turnovers total.
*TIP - Use a bench scraper or pizza cutter to cut the pastry into squares.
STEP 3 - In a small bowl, whisk the egg. Stir in one tablespoon of water.
STEP 4 - Place a cream cheese triangle diagonally on one end of each square. Leave enough room on the edge to seal the pastry (see the above picture).
*TIP - The cream cheese is easiest to deal with when cold. If it starts to warm, pop the cream cheese triangles back into the refrigerator for about 10 minutes.
STEP 5 - Using your finger, place a small amount of egg wash along the edge of the cheese side. Fold over the other side of the pastry to form a triangle.
Repeat until all of the pastries are filled.
STEP 6 - Press down the edges of each pastry with a fork.
*This is an important step to ensure the turnovers are sealed.
STEP 7 - Brush the top of each pastry with egg wash and sprinkle with bagel seasoning.
STEP 8 - Bake for 20 - 22 minutes, or until pastry is golden brown and puffed.
Serve warm or at room temperature.
Equipment
- Baking Tray - I love Nordic Ware Aluminum Half Sheets. I have a couple different types in my kitchen.
- Parchment Paper (or Silpat) - Line the baking tray with a Parchment Paper Sheet or Silpat.
- Silicone Brush - Use a brush to apply the egg wash to each pastry. I love Silicone Brushes because they eliminate the chance of a loose bristle ending up on the food.
Tips
Thaw puff pastry completely before using. Follow the package instructions for proper thawing. Make sure that the puff pastry stays cold throughout the assembly process.
Unfold {and cut} the pastry delicately on a lightly floured surface to prevent sticking.
For the easiest preparation, assemble pastries on the baking sheet tray you will be baking them on.
Resist opening the oven while the turnovers are baking, rely on the oven light until close to the end of baking. Puff pastry relies on the steam created from the heat in the {high temperature} oven. Repeatedly opening the oven lets out the steam. The steam is crucial for the rise (and puff) of the pastry.
If you're looking for another simple puff pastry recipe, try my Tomato Ricotta Tart with Arugula!
Variations
- Add sliced ham, cooked bacon, or sliced turkey atop the cream cheese.
- Fill the turnovers with goat cheese instead of cream cheese.
Storing, Freezing, & Reheating
- STORAGE - Store in an airtight container in the refrigerator for up to 3 days.
- FREEZE - Assemble the turnovers, but do not egg wash or sprinkle with seasoning. Freeze on a baking tray until completely frozen. Transfer the frozen pastries to a freezer-safe zip-top bag. Freeze for up to 1 month. When ready to serve. Egg wash and sprinkle with seasoning. Bake the pastries while still frozen (do not thaw) at 400 degrees F for about 25 minutes. (They will take a few minutes longer to bake since they are frozen.)
- REHEAT - There are multiple methods by which these turnovers can be reheated. MICROWAVE: Heat for 15-30 seconds. AIR-FRYER: Heat at 350 F for 2-4 minutes.
FAQ
These turnovers are best served the same day that they are made. However, they can be made up to 24 hours ahead of time.
Once thawed, puff pastry is good for up to 3 days when stored in the refrigerator.
These days you can find everything bagel seasoning in most grocery stores like Trader Joe's and Costco. You can also find it on Amazon.
Related Recipes
📖 Recipe
Everything Bagel Cream Cheese Turnovers
Equipment
Ingredients
- 2 sheets puff pastry thawed according to the package instructions
- 4 oz cream cheese cut into .5oz triangles
- 1½ tablespoon everything bagel seasoning or as needed
Egg Wash
- 1 large egg room temperature
- 1 tablespoon water
Instructions
- Preheat the oven to 400° F. Line a baking tray with parchment, set aside.
- Thaw puff pastry according to package instructions. Once thawed, cut each sheet into 4 squares. *There will be 8 turnovers total. Transfer the squares to the prepared sheet tray.
- Make the egg wash: In a small bowl, whisk the egg. Stir in one tablespoon of water.
- Place cream cheese triangle diagonally on one end of each square. Leave enough room on the edge to seal the pastry
- Using your finger, place a small amount of egg wash along the edge of the cheese side. Fold over the other side of the pastry to form a triangle. Repeat until all of the pastries are filled.
- Press down the edges of each pastry with a fork.
- Brush the top of each pastry with egg wash and sprinkle with bagel seasoning.
- Bake for 20 - 22 minutes, or until pastry is golden brown and puffed.
- Serve warm or at room temperature.
Notes
- Use a bench scraper or pizza cutter to cut the pastry into squares.
- The cream cheese is easiest to deal with when cold. If it starts to warm, pop the cream cheese triangles back into the refrigerator for about 10 minutes.
- Unfold {and cut} the pastry delicately on a lightly floured surface to prevent sticking.
- Resist opening the oven while the turnovers are baking, rely on the oven light until close to the end of baking. Puff pastry relies on the steam created from the heat in the {high temperature} oven. Repeatedly opening the oven lets out the steam, which is crucial for the rise (and puff).
- STORAGE - Store in an airtight container in the refrigerator for up to 3 days.
- FREEZE - Assemble the turnovers, but do not egg wash or sprinkle with seasoning. Freeze on a baking tray until completely frozen. Transfer the frozen pastries to a freezer-safe zip-top bag. Freeze for up to 1 month. When ready to serve. Egg wash and sprinkle with seasoning. Bake the pastries while still frozen (do not thaw) at 400 degrees F for about 25 minutes. (They will take a few minutes longer to bake since they are frozen.)
- REHEAT - There are multiple methods by which these turnovers can be reheated. MICROWAVE: Heat for 15-30 seconds. AIR-FRYER: Heat at 350 F for 2-4 minutes.
Nutrition
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