Puff Pastry Turnovers

Begin by creating the strawberry preserves. In a small saucepan, add the sugar and lemon juice. Bring to a simmer over medium heat. Add the strawberries and continue to cook over medium-low heat until the strawberries have completely softened. Pour into a bowl and set aside at room temperature to cool.

Create the puff pastry dough by combining the flour and salt in a medium bowl. Add the butter and use a pastry blender to cut the butter into the flour until you get pea-size clumps. Alternatively, you can use a food processor to combine.

Stream in cold water, one tablespoon at a time, and continue blending the mixture until a crumbly dough forms. Turn the dough out onto a floured board.

Sprinkle a pinch of flour over the dough and roll it out into a rectangular strip. Brush off any excess flour using a pastry brush, then fold the dough into thirds. Rotate the dough so that the open ends are facing you and again roll out into a strip, brush off excess flour, and fold into thirds. Repeat this step 2 more times for a total of 4 rolls.

After the final fold, transfer the dough to a lightly floured plate, cover with a sheet of plastic wrap, and chill in the fridge (approximately 30 minutes).

Preheat the oven to 400°F. After the dough has chilled, turn out the dough onto a floured board. Roll the dough out into a rectangle that's 1/4" thick. Lightly sprinkle flour on the dough and rotate the dough as needed to prevent the dough from sticking. Use a sharp knife to cut off the uneven edges along the rectangle's sides. Then cut the rectangle into 4 squares, or 4 rectangles.

Scoop the strawberry preserves onto the center of each square, evenly distributing the preserves among the 4 squares. Turn one half of each square over and onto itself to create a smaller square pocket. Use your fingers to press down the edges and seal the pocket. For some creative design, use a fork to crimp the edges of the dough.

Brush the pastry pockets with the beaten egg. Bake the turnovers for 22 to 24 minutes, until they're a deep golden color. Let the pockets slightly cool for 10 minutes, then dust with powdered sugar.