Fresh strawberries are combined with strawberry jam and baked inside puff pastry dough for the easiest and most wonderful Strawberry Turnover.
Remove puff pastry from freezer about 20-30 minutes before you are ready to use them and preheat oven to 400°.
In a medium bowl combine the chopped strawberries and strawberry jam. Stir until everything is nicely combined.
Unfold both sheets of puff pastry and cut each one into 4 squares. I like to use a pizza cutter.
Add a heaping tablespoon of strawberry filling to the middle of each square of puff pastry dough.
Fold each square in half, making a triangle. Remove any filling that comes out the sides with a clean paper towel. Using the tines of a fork, crimp the perimeter of the triangle to seal the edges of the turnover. Then use the tines of the fork to poke 2-3 holes in the top of turnover to allow for steam to escape while they bake.
Bake for 18-20 minutes or until the turnovers are golden brown and the pastry is puffed. Remove from oven and allow to cool for 15-20 minutes.
While the turnovers are cooling, combine the powdered sugar, strawberry jam, 1 tablespoon of milk and corn syrup in a bowl and whisk until smooth. Add more milk how thick or thin you would like the glaze. I like the consistency to be thick enough to stay on the turnovers but thin enough to pour. The corn syrup will help the glaze set up faster. Drizzle the glaze over the turnovers.
Serve the strawberry turnovers warm or at room temperature.Store in an air tight container at room temperature or in the refrigerator for 2-3 days. They are best fresh.