• Preheat an oven to 200c (400f), and let your puff pastry thaw for about 30-40 minutes or until it's easy to work with.
• Lightly flour a clean surface and use a rolling pin to roll the puff pastry slightly and cut it into 12 even squares using a pizza cutter. (we used two puff pastry sheets. every sheet is cut into 6 squares)
• In a medium-sized pan add the chopped strawberries, sugar, lemon juice, and lemon zest, and simmer for 15 minutes on medium heat.
• Place 2 tablespoons of the cooled strawberry mixture on top of the puff pastry, bring two edges together and seal the edges with a fork. Repeat with the rest of the turnovers.
• Place the turnovers on a parchment-lined baking sheet keeping them about 1 inch apart. Mix 1 egg with a tablespoon of water, brush it on top of the turnover and sprinkle brown sugar on top (option
• Step 6: Bake at 200c (400f) for about 20 minutes until golden brown.

Make the simple glaze:

• Into a medium-sized mixing bowl, add the powder sugar, milk, and vanilla extract. Mix with a spoon until smooth and silky.
• Feel free to adjust the consistency by increasing and decreasing the milk to your glaze thickness liking.
• While the turnovers are warm, drizzle the glaze we made on top. Serve with a big scoop of vanilla ice cream and caramel sauce on top!