Strawberry Turnovers

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small saucepan, combine strawberries, granulated sugar, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until strawberries release juice and mixture thickens slightly, about 8 minutes.
3. Mix cornstarch with 1 tablespoon cold water until smooth. Stir into the strawberry mixture and cook for 1-2 minutes more until thickened. Remove from heat and cool completely.
4. Roll out the cold puff pastry on a lightly floured surface to smooth creases and maintain thickness. Cut into 8 equal squares (about 4.5 inches each).
5. Place 2-3 tablespoons of cooled strawberry filling on one half of each square, leaving a 1/2-inch border.
6. Fold the pastry over the filling to form a triangle. Press edges gently to seal and crimp with a fork to secure.
7. Whisk egg and water to make egg wash. Brush the tops of each turnover with egg wash and sprinkle with coarse sugar for crunch and shine.
8. Arrange turnovers on the prepared baking sheet about 1 inch apart.
9. Bake in the preheated oven for 18-20 minutes or until golden brown and puffed.
10. Remove from oven and transfer to a wire rack to cool slightly before serving.