Strawberry-Cardamom Turnovers

From the kitchen of: Ava McAneney

1 pound fresh strawberries or frozen strawberries, thawed

1 cup granulated sugar

1 lemon, juiced

1 teaspoon ground cardamom

1/2 teaspoon vanilla extract

1 egg

1 17.3 ounce package frozen puff pastry sheets (2 sheets), thawed

1 cup confectioners sugar

2 - 4 teaspoon fresh lemon juice

Pinch salt

1. For jam: Combine berries, granulated sugar, lemon juice, and cardamom in a large saucepan. Bring to boiling over medium-high, using a fork to mash berries. Reduce heat to medium and cook 20 to 25 minutes or until very thick, stirring frequently. Transfer jam to a heat-safe container. Stir in vanilla. Let cool slightly. Chill until cooled.

2. Preheat oven to 425ºF. Line two baking sheets with parchment paper. For egg wash: Whisk together egg and 1 teaspoon water.

3. Dust a work surface with flour and roll one sheet of the puff pastry to a 12-inch square. Cut into sixteen 3-inch squares. Brush edges with egg wash and top with a teaspoon of jam. Fold a corner over to make triangle; press edges with a fork to seal. Transfer to baking sheet. Repeat with remaining puff pastry squares.

4. Brush turnovers with remaining egg wash and prick a few times. Bake about 12 minutes or until deep golden brown and puffed. Transfer to a wire rack. Repeat with remaining pastry; you will have extra jam.

5. Meanwhile for glaze: Combine confectioners sugar, 1 Tablespoon of the remaining jam, 2 teaspoons lemon juice, and a pinch of salt in a small bowl. Whisk until smooth, adding more lemon juice as necessary to make smooth. Drizzle over turnovers. Makes 32 turnovers.