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+ servings
Everything bagel turnovers on a parchment lined baking sheet.

Everything Bagel Cream Cheese Turnovers

Katelyn Ryan
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!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 8 servings
Calories 409 kcal

Ingredients
  

  • 2 sheets puff pastry thawed according to the package instructions
  • 4 oz cream cheese cut into .5oz triangles
  • 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

Tips
  • 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

Calories: 409kcalCarbohydrates: 29gProtein: 6gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 39mgSodium: 361mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 225IUCalcium: 24mgIron: 2mg
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