Strawberry Ricotta Cheesecake Turnovers (Crescent Dough)

40 mins



  • 2 (8 oz) package refrigerated  crescent dough sheets (each package makes about 6 turnovers)

Strawberry Compote:

  • 1lb strawberries
  • 3tbs fresh squeezed orange juice
  • 1tbs brown sugar

Ricotta filling:

  • 2 cups ricotta cheese
  • 3tsp vanilla extract
  • 2 egg yolks (save the whites and beat them for egg wash) 
  • 2-3tbs honey
  • Sugar as needed to sweeten filling (optional)

Cooking Guide

  1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Make Compote: slice strawberries and put in sautee pan with orange juice and brown sugar. Bring to a boil and then turn to a simmer for about 5-10 more minutes or until strawberries are soft and look jam-like. Place in fridge and allow to cool
    1. to thicken, you can add about 2tbs of cornstarch
  3. Prepare the filling: In a medium bowl, combine ricotta cheese, powdered sugar, vanilla extract, and lemon juice (if using). Mix until smooth and creamy.
  4. Unfold the dough: Unfold the crescent dough sheet and separate the triangles.
  5. Assemble the turnovers: Spread a spoonful of the ricotta cheese mixture near the base of each dough triangle. Top with sliced strawberries.
  6. Folding the turnovers: Fold the base of the dough triangle over the filling, then gently roll up from the base towards the pointed end, creating a crescent shape. Pinch the edges with a fork to seal the turnover.
  7. Brush with egg wash: Brush the tops of the turnovers with the beaten egg.
  8. Drizzle Honey: For a bit of extra sweetness, you can drizzle the tops of the turnovers with honey.
  9. Bake: Place the turnovers on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and the filling is set.
  10. Cool and Serve: Let the turnovers cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Add whipped cream if desired!