BLACKBERRY TURNOVERS

Place blackberries, sugar, water, salt and lemon juice in a medium saucepan.
Bring mixture to a simmer over medium-low heat, stirring frequently. Continue cooking for 3 to 4 minutes until the blackberries begin to break down and release their juices.
Stir in cornstarch and continue simmering for another 1 to 2 minutes until thickened. Remove from the heat and let cool.

Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
Gently roll out the thawed pastry sheets on a lightly floured surface. Use a sharp knife or pizza cutter to cut each puff pastry sheet into 4 squares.
Spoon about 2 tablespoons of the cooled blackberry filling into the center of each square.
Prepare the egg wash by whisking the egg and water together in a small bowl. Brush the edges of each square with the egg wash.
Gently fold the pastry square on the diagonal to make a triangle, being careful to keep the filling in the center and not get it close to the edge.
Use a fork to gently press the edges together and seal the pastry edges together. Carefully transfer the pastries to the prepared baking sheet.
Use a sharp knife to cut 3 slits in the top of the turnovers or use a fork to poke holes in the top. This allows the steam to escape so the turnovers don’t burst open in the oven.
Bake for 18 to 21 minutes or until the pastry is golden brown and puffed. Remove from the oven and allow to cool before adding the glaze.

Whisk together the powdered sugar and heavy cream together in a small bowl until smooth.
Once the turnovers have mostly cooled mostly, drizzle the glaze over the top of each one.
Allow the glaze to set for a few minutes before serving.