STRAWBERRY PUFF PASTRY TURNOVERS

-2 sheets store-bought puff pastry -about 1/2 lb of strawberries, chopped small -2 tbsp coarse sugar, plus more for sprinkling on top of pastries -1 egg, beaten

Preheat oven to 425F. Place chopped strawberries in a small bowl, add 2 tbsp sugar, stir and set aside. 

Roll the puff pastry sheets out using a rolling pin to 10 inches. Trim edges so they are straight. Use a ruler to cut each sheet into 4, 5 inch x 5 inch squares.

Prick the pastry squares gently, all over with a fork. Then add no more than 2 tbsp of chopped strawberries per square.

Use a pastry brush to paint the edges of the square with beaten egg and press the edges together using a fork. 

Continue the same process with all pastry squares. Then cut a small slit in the top of each pastry using a sharp paring knife.

Transfer to a large baking sheet lined with parchment paper. Brush all the turnovers with remaining egg and sprinkle with sugar.

Bake at 425F until puffed + golden brown. Allow them to cool at room temperature for at least 15 minutes before serving.

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