Strawberry Turnovers

First, in a saucepan, mix the strawberries and white sugar. Let them macerate for 10 minutes.

Next, add the lemon juice, vanilla bean seeds, cornstarch, and bring the mixture to a boil. Then, let it simmer for 15 minutes or until the mixture thickens.

Refrigerate the strawberry filling for at least 1 hour.

Preheat the oven to 200°C (400°F). Line 2 baking sheets with parchment paper or silicone mats.

On a floured surface, roll out the puff pastry sheets to a thickness of ¼ inch (6 mm) and cut into four squares. Then, cut each square of dough into four smaller squares.

Combine the ingredients for the beaten egg mixture. Brush two adjacent sides of each pastry square with the mixture.

Place approximately 1 tablespoon (15 ml) of strawberry filling in the center of each square and fold it to form triangles. Use a fork to press the edges and seal the pastry.

Place the turnovers on the baking sheets. Use a knife to make two slits in the center of each turnover. Refrigerate for 15 minutes. Meanwhile, mix the ingredients for the vanilla glaze, adding water if needed.

Finally, bake the turnovers in the oven for approximately 25 minutes or until golden brown. Allow them to cool slightly and drizzle with a vanilla glaze or dust with powdered sugar.