• Add the diced strawberries and sugar to a saucepan and cook for 2-3 minutes on medium-low heat.
• Mix the cornstarch and water in a small bowl and add it to the strawberries. Stir in the lemon juice and cook for another 3-4 minutes, stirring occasionally until the strawberries are softened and the mixture thickens.
• Take the pan off the heat and allow the strawberry filling to cool completely.
• Preheat the oven to 200 C / 400 F. Line a baking tray with parchment paper.
• Roll out the puff pastry dough into a large rectangle. Cut into 8 equal-sized squares or rectangles.
• Place 2 tablespoons of the filling in the middle of each square or rectangle.
• Fold over to form a triangle and use a fork to crimp the edges together tightly. Poke holes with a knife or fork.

Egg Wash

• Beat an egg together with a tablespoon of water to make an egg wash. Brush the top of pastries with egg wash.
• Bake at 200 C/ 400 F for 18-20 minutes, or until puffed and golden.
• Transfer to a wire rack to cool.

Vanilla Glaze

• In a small bowl, combine powdered sugar, milk, and vanilla extract to make a smooth and thick glaze.
• Drizzle it over the turnovers and serve. Enjoy!