Easy Strawberry Turnovers

In a small saucepan, bring strawberries, sugar, lemon juice and cornstarch to a boil, which takes about 5 minutes, stirring occasionally. As soon as it starts boiling remove from heat. Add vanilla, lemon zest, and pinch of salt. Set aside and allow to cool and set up.
Preheat oven to 400 F, and line a large baking sheet with parchment paper.
On a lightly floured surface, lightly roll one sheet of puff pastry until it is smoother and a square shape. Cut into 4 even squares.
Spoon 2-3 tablespoons of strawberry filling into the center of each pastry square. Brush outer edge of pastry square with the beaten egg to help seal.
Fold pastry into a triangle and press pastry together to seal. Use a fork to help press the edges together. Brush tops with more egg wash.
Bake for 17-20 minutes, or until golden brown and puffed. Set aside to cool.
Whisk together powdered sugar, milk and vanilla. Drizzle over the tops of the turnovers before serving.