Step 1: Prepare the Puff Pastry

Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.

Lightly flour a work surface and gently roll out the thawed puff pastry to smooth seams. Cut into evenly sized squares (typically 4–6 squares depending on size).

Transfer the pastry squares to the prepared baking sheet, spacing them apart.

Step 2: Make the Cheesecake Filling

In a medium bowl, beat the softened cream cheese until smooth and creamy.

Add the powdered sugar and vanilla extract, mixing until fully combined and silky.

Gently fold in the diced strawberries, distributing them evenly throughout the filling without overmixing.

Step 3: Assemble the Turnovers

Spoon a generous amount of the cheesecake filling onto one half of each puff pastry square, leaving a clean border around the edges.

Fold the pastry over the filling to form a triangle or rectangle, aligning the edges carefully.

Use a fork to crimp the edges firmly, sealing the turnovers completely.

Step 4: Egg Wash

In a small bowl, whisk together the egg and 1 tablespoon water.

Brush the tops of each turnover lightly with the egg wash to ensure a glossy, golden finish.

Step 5: Bake

Bake in the preheated oven for 18–22 minutes, or until the turnovers are puffed, flaky, and deep golden brown.

Remove from the oven and allow to cool slightly on the baking sheet.

Step 6: Finish

Once slightly cooled, dust generously with powdered sugar before serving.