Super flaky, homemade strawberry turnovers filled with a juicy strawberry filling and topped with strawberry glaze.

You can use grocery store puff pastry sheets, but homemade rough puff pastry isn't hard to make and tastes even better!

You can follow the full recipe on how to make this rough puff pastry from scratch. 

Combine water and cornstarch and mix it into a slurry. Add it to a saucepan along with chopped strawberries, sugar, lemon juice, and salt.

Place the saucepan over medium-low heat and stir regularly. Let it boil, while stirring, for a full minute before taking it off the heat.

Roll the puff pastry into a 10x12-inch rectangle. Cut the dough vertically down the middle, then twice horizontally.

Add a heaped tablespoon of filling on one half of each rectangle leaving a ½ inch border on the side where you've placed the filling.

Brush a little border of water along the ½ inch edge of the pastry, then fold over the other half.

Use a fork to crimp down the edges to seal them. They need to be well sealed or they will burst open in the oven.

Heat the oven to 400°F/205°C and line a large baking sheet with a piece of parchment paper.

Place the turnovers on the sheet. Whisk together the egg and water for the egg wash and use a pastry brush to brush it evenly over each turnover.

Bake the turnovers for around 22 minutes until deep golden brown. Let them cool on a wire rack for 10 minutes before glazing.

In a bowl combine the powdered sugar, reserved strawberry sauce, and enough milk to make a thick but pourable glaze.

Drizzle it over the top of the turnovers

Strawberry turnovers can be stored in an airtight container for up to 2 days, or refrigerated for up to 4 days.