INGREDIENTS:

 

1 and 3/4 cups of washed and diced strawberries

1 tablespoon water

2 tablespoons of granulated sugar

1 tablespoon of cornstarch

1 sheet puff pastry (thawed)

sprinkle of flour

1 egg white

 

For the glaze :

• 3/4 cup of powdered sugar
• 1 to 2 tablespoons of milk

 

INSTRUCTIONS:

Place a saucepan over medium-low heat. Mix the diced strawberries, water, granulated sugar and cornstarch together. Cook them for a maximum of 4 minutes while smashing the strawberries a little bit using a potato masher or a fork.

Heat your oven to 400 degrees F.

On a cutting board or your just a clean counter, sprinkle some flour and lay out the sheet of puff pastry.

Roll out the creases in the puff using a rolling pin or a cup.

Cut the sheet puff pastry into 4 squares.

Add about 2 tablespoons of the strawberry filling to the center of each square.

Form a triangle by folding the corner over to the other corner. Seal the triangle by pressing the edges with a fork.

Put the turnovers in a baking sheet. Brush the top with egg whites. Make a small cut on the top using a knife.

Bake for 15 minutes.

To make the glaze, add powdered sugar and 1 tbsp of milk in a small bowl. Mix well and add another tbsp. of milk if needed according to the desired consistency.

When the turnovers are cooked, let them cool for 5 minutes. Then, drizzle a spoon of the glaze on top of each turnover.

Yum!

 

Note:

• You can use frozen strawberries, too.