Step 1

In a small saucepan, bring strawberries, lemon zest, sugar, and cornstarch to a boil, stirring.

Step 2

Reduce heat to low and simmer, stirring, for 5-7 minutes or until mixture is thickened and reduced. Set aside to cool.

Step 3

Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.

Step 4

On a lightly floured surface, open one sheet of puff pastry. Roll over pastry with a rolling pin to flatten creases and form a square shape.

Step 5

Use a pizza cutter or sharp knife to cut the pastry lengthwise, then across, to make 4 squares.

Step 6

Spoon 2-3 tbsp of cooled strawberry filling into the center of each pastry square. Brush outer edge of pastry square with egg wash.

Step 7

Fold pastry square to make a triangle shape and press pastry together to seal. Use a fork to crimp edges together tightly.

Step 8

Repeat with second sheet of puff pastry, and transfer assembled turnovers to prepared baking sheet.

Step 9

Bake in preheated oven for 20 minutes, or until puffed and golden brown. Let cool about 10 minutes.

Step 10

Whisk together powdered sugar, milk, and vanilla until smooth. Add 1-2 tsp additional milk if needed to thin out icing, or a bit more powdered sugar if needed to thicken it.

Step 11

Drizzle icing over slightly cooled strawberry turnovers. Sprinkle with crushed freeze-dried strawberries.