Preheat your oven to 400 degrees and prepare one large or two smaller parchment lined baking sheets.
Take your thawed puff pastry dough and on a lightly floured surface, remove from the package and roll out. Work with one puff pastry dough at a time, they usually come in a package with two.
Sometimes it helps to lightly flour the surface of your puff pastry dough if there is moisture on top as a result of the thawing process. Lightly roll out your puff pastry dough, not to stretch it out significantly but to fill up any cracks and to flatten it if slightly curved.
Make your egg wash: beat one egg and a tablespoon of water and set aside.
Cut your pastry into 4 even squares and egg wash the edges (brush the egg wash mixture along the edges of your squares.
Scoop about a tablespoon of your chilled filling towards one corner then take the opposite corner and fold it over the filling forming a triangle.
Use a fork to seal it closed.
Repeat steps 3 to 7 with your other rolled up dough and place your field puff pastry triangles on a parchment line baking sheet making sure they are not touching. I usually bake 4 per baking sheet.
Brush all your triangles with more egg wash, and make 2-3 small slits with a sharp knife on top of the pastry.
Sprinkle with turbinado sugar if you would like and bake for 20-23 minutes until it browns nicely and the filling starts to bubble.
When your turnovers come out of the oven, let them cool for about 2 minutes and enjoy hot on their own.
You can also let them cool for about 5 minutes before drizzling them with your prepared glaze.
Enjoy! These also freeze well so you can freeze them before they are iced and reheat in the oven when you want to eat them for about 5-10 minutes at 350 degrees or until heated through.
