Strawberry Lemon Turnovers

• 1 cup sliced strawberry, divided
• 7 tablespoons sugar, divided
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon fresh lemon zest
• 1 thawed package frozen puff pastry
• 1 egg, beaten with
• 1 tablespoon water

1. Mix together 1/2 cup strawberries, 6 tablespoons sugar, water, cornstarch, and lemon juice in a small saucepan.
2. Cook over medium heat, stirring constantly for five minutes.
3. Remove from the heat and add the remaining berries and lemon zest.
4. Let cool to room temperature.
5. Preheat the oven to 400 degrees.
6. Roll out the puff pastry sheets until they are about 1/8 inch thick.
7. Cut out twelve 3-4 inch circles with a cookie cutter or glass from the two rectangles.
8. Take the twelve circles and place on ungreased cookie sheets 1 1/2 inches apart.
9. Distribute the strawberry filling between the circles.
10. Fold over the dough and press the edges tightly to seal.
11. Brush the turnovers with the egg wash and sprinkle with the remaining tablespoon sugar.
12. Bake in the preheated over for 14-18 minutes, or until golden brown.
13. Serve hot or at room temperature.

strawberry, sugar, water, cornstarch, freshly squeezed lemon juice, lemon zest, pastry, egg, water

Taken from www.food.com/recipe/strawberry-lemon-turnovers-30337 (may not work)