Strawberry Cream Cheese Turnover

Instructions

1. Dice half of the strawberries and set them aside. Mash the other half of the strawberries and place them in a medium saucepan. Add 1/4 cup water and 6 tablespoons of sugar. Bring to a boil and boil for several minutes or until the sugar has dissolved.
2. Mix cornstarch with 1/4 cup cold water. Slowly add cornstarch mixture to strawberry mixture, and whisk thoroughly. Next, mix in diced strawberries. Return to a boil and cook until thickened. Add 1 teaspoon vanilla extract. Set aside to cool
3. Beat egg yolk, cream cheese, lemon juice, 1/2 teaspoon vanilla, and 2 tablespoons sugar until well mixed. Set aside.
4. Preheat the oven to 350°F.
5. Cut each puff pastry sheet into 4 equal squares. Place 1 tablespoon of cream cheese filling and 1 tablespoon of the cooled strawberry filling in the center of the squares.
6. Brush egg wash around the edges of the pastry squares. Fold the squares in half to form a triangle. Be gentle when folding the squares to prevent the filling from being pressed out. Use a fork to press together the edges of the pastry (dip the fork in flour if the fork is sticking to the pastry).
7. Place parchment paper on two baking sheets and place turnovers on the baking sheet, with 2-3 inches between each turnover as they will puff up quite a bit.
8. Brush egg wash on the top of the turnovers and sprinkle with sugar.
9. Bake for 16-20 minutes or until golden brown on top. Once baked, place on a cooling rack and allow to cool for 15-20 minutes.
10. While turnovers are cooling, whisk together powdered sugar, 1/2 teaspoon vanilla, a pinch of salt, and 2 tablespoons milk. Use a spoon to drizzle over the cooled pastries and serve.