These Lemon Cheesecake Turnovers are easy to make and so delicious!
Welcome to Day #3! This week marks the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. This year we have 37 bloggers from around the country showcasing their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
I am so thrilled to be able to participate with all these lovelies for this years annual #BrunchWeek!
I love a good pastry. No doubt about it. What I hate is going to town and paying for an expensive pastry. No one likes to do that, right… especially if we can make them at home and they’ll taste just as good if not better!
These Lemon Cheesecake Turnovers are super easy to make and would compliment any brunch gathering! When I say super easy, I’m talking you can have these babies done in 20 minutes… 30 minutes tops!
The pastry itself is puff pastry and I’ve whipped up a decadent lemon cheesecake filling. The lemon isn’t too overpowering, but you definitely know it’s lemon! There’s no lemon juice in this filling. I had the help of Nielsen-Massy Fine Vanillas & Flavors… pure lemon extract and a little lemon zest to give it just the right about of lemon punch!
PS. KitchenIQ has the most amazing zester ever! It’s called the Better Zester and it really is the best zester I’ve ever tried… and I used to love my microplane! The Better Zester has a catch on it so you can catch the zest and measure it!!
Once the pastries are baked, don’t be afraid to drizzle with white chocolate or a powdered sugar glaze… AND don’t forget to sprinkle a little Dixie Crystals powdered sugar for a little extra sweetness! You won’t regret it I promise. 
- 1 package (2 sheets) puff pastry, thawed
- 4 ounces cream cheese, softened (Cabot Cheese)
- 2 tablespoons Dixie Crystals sugar
- 2 tablespoons all-purpose flour
- 1 egg yolk
- 1 tablespoon lemon zest
- 1 teaspoon Nielsen-Massey Pure Lemon Extract
- 1/2 teaspoon Nielsen-Massey Pure Vanilla Extract
- 1 egg white
- Water
- Sugar (Dixie Crystals)
- White chocolate, melted for drizzling (optional)
- Powdered Sugar (Dixie Crystals)
- Preheat oven to 400*F and line two baking sheets with parchment paper or silicon baking mat.
- Lay each puff pastry sheet flat and cut each sheet into 4 identical squares and place on the prepared baking sheets.
- In a mixing bowl, combine the cream cheese, sugar and flour mixing until smooth.
- Add the egg yolk.
- Next, add the zest and flavorings continuing to mix until smooth.
- With a smooth place roughly one-two tablespoons in the center of each square.
- In a small bowl combine the egg white and a water.
- Using your finger or a pastry brush, brush the mixture around the edges of each square.
- Fold squares in half and press firmly along the edges to seal.
- Brush tops with egg white mixture and sprinkle with sugar.
- Bake at 400*F for 8-10 minutes or until golden brown.
- Remove from oven and allow to cool 5 minutes.
- Drizzle with white chocolate or a powdered sugar glaze and then sprinkle with powdered sugar.
- Serve!
- *To make a powdered sugar glaze... measure out roughly 1/4 cup powdered sugar, add 1 teaspoon vanilla and add enough milk or water until you've reached desired drizzling consistency.
Head on over to check out the rest of the gangs recipes for today! Let me know in the comments what recipe tops your list for today!
BrunchWeek Beverages:
- Charred Onion Rickshaw by Culinary Adventures with Camilla.
- Fruity Popsicle Sparkling Cocktails by The Healthy Fit Foodie.
- Boozy Margarita Smoothie by The Spiffy Cookie.
BrunchWeek Breads, Grains and Pastries:
- Baked Blueberry Oatmeal by Hezzi-D’s Books and Cooks.
- Baked S’Mores Doughnuts by Sarcastic Cooking.
- Beghrir Choco (Algerian Chocolate Honeycomb Pancakes) by Tara’s Multicultural Table.
- Blueberry Raisin Bread by Palatable Pastime.
- Blueberry Swirl Bread by Big Bear’s Wife.
- Cinnamon Bubble Roll by That Skinny Chick Can Bake.
- Everything Bagel Bread by Love & Confections.
- Homemade Cinnamon Swirl Bread by Family Around The Table.
- Lemon Blueberry Shortcake by {i love} my disorganized life.
- Lemon-Blueberry Cream Cheese Muffins by Rants From My Crazy Kitchen.
- Meyer Lemon Blackberry Cinnamon Rolls by Cindy’s Recipes and Writings.
- Nori Granola by The Texan New Yorker.
- Orange Cardamom Pancakes by Nik Snacks.
BrunchWeek Fruits, Vegetables and Sides:
- Apple Crisps with Maple Yogurt Dip by The Barbee Housewife.
- Asparagus Cheddar Tart by Making Miracles.
- Blueberry Cobb Salad by The Crumby Cupcake.
- Fruit Salad (Two Ways) with Poppy Seed Vinaigrette by Books n’ Cooks.
- Sorrel & Chive Dip with Spring Vegetables by Wholistic Woman.
BrunchWeek Egg Dishes:
- Crispy Breakfast Pitas by The Chef Next Door.
- Panchetta and Kale Omelette by Gluten Free Crumbley.
- Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy by The Suburban Soapbox.
- Vegetarian Quiche by Forking Up.
BrunchWeek Main Dishes:
- BBQ Cheese and Bacon Mushrooms by Jane’s Adventures in Dinner.
- Mexican Chicken Chilaquiles by Sweet Beginnings.
- Shrimp and Grits by The Redhead Baker.
BrunchWeek Desserts:
- Lemon Cheesecake Turnovers by From Gate to Plate.
- Streusel Topped Apple Gallette by Pink Cake Plate.
Did you miss out on Day #1 and #2?! No worries… Here’s what I posted…
Day #1: Chocolate Covered Strawberry Sweet Rolls
Day #2: Fried Chicken Biscuit and Gravy Sandwich
Now are you ready for the huge #BrunchWeek giveaway?? Let me first share with you the prizes
Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook
For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.
Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.
About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.
Prize #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board
Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the “World’s Best Cheddar.”
Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions
About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)!
Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September, making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the entire country – now that’s a lot of onions!
Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding
Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.
Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.
Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.
Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool
KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.
Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.
Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.
Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.
I’m so glad you’re here and I hope you keep coming back each day to check out our #BrunchWeek recipes!
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