Strawberry Turnovers:

• Take one puff pastry out of the freezer to thaw, per package instructions.
• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Gently toss together the strawberries, sugar, cornstarch, lemon zest, and salt until well combined.
• Gently roll out the puff pastry to be slightly larger, then cut it into 4 squares.
• Brush a thin layer of beaten egg on 2 joining sides of each square.
• Divide the strawberry mixture among all squares, then fold each square in half to create a triangle, and gently seal the edges with your fingers or a fork. Transfer to the lined baking sheet.
• Brush each turnover with the egg wash, then sprinkle with turbinado sugar.
• Bake for 18-20 minutes, or until golden brown.
• Remove and allow to cool on a rack for a few minutes. 

  Side Note: Place the rack of turnovers on top of parchment paper before glazing for easier cleanup. 
• Make the glaze by combining the powdered sugar, milk, and vanilla in a bowl; mix until creamy and smooth.
• Drizzle the glaze over the turnovers.
• Serve and enjoy.