Step 1

In a medium-sized stockpot, combine the sliced strawberries and rhubarb with sugar. In a small bowl, mix cornstarch and water. Add the mixture to the pot. Cook over medium-low heat, stirring continuously and using a masher to break up the fruits. Cook until softened, approximately 15-20 minutes. Allow to cool.

Step 2

Preheat the oven to 400°F (200°C). Line two cookie sheets with parchment paper.

Step 3

Cut each puff pastry sheet into 6 squares. Spoon a couple of tablespoons of the cooled filling into the center of each square.

Step 4

In a small bowl, whisk together the egg and 1 tbsp of water to make the egg wash. Brush the edges of each pastry square with the egg wash.

Step 5

Fold over each pastry square to form a triangle, sealing the edges with a fork.

Step 6

Place the turnovers on the prepared baking sheets. Bake for 20-25 minutes or until golden brown.

Step 7

While the turnovers are baking, prepare the glaze. In a mixing bowl, combine powdered sugar with 3 tbsp of milk, adding more milk if needed to reach desired consistency.

Step 8

Once the turnovers are baked and cooled, drizzle the glaze on top.

Step 9

Enjoy!