Thaw puff pastry at room temperature. This will take about one hour.

Strawberry Rhubarb Sauce

To a saucepan over medium high heat, add rhubarb, sugar, flour, salt, butter and water. Cook for 5 minutes until the rhubarb is softened and breaks down into a sauce.

Add the strawberries to the pan and cook for an additional 2-5 minutes, depending on how big of chunks of strawberries you want to remain in the filling.

Remove the sauce from the oven and stir in 1/4 teaspoon vanilla extract. Allow to cool to room temperature.

Turnovers

Spoon two tablespoons of cooled strawberry rhubarb sauce into the center of each puff pastry square, leaving a small border around the edges. Be careful not to overfill, as it may make sealing the turnovers difficult.

Fold the pastry over the filling to create a turnover shape, enclosing the filling completely.

Press the edges firmly together with a fork to crimp the edges, creating a seal.

OPTIONAL: For a golden and glossy finish, you can brush the top of each turnover with a beaten egg white or milk using a pastry brush.

Place the turnovers on a greased or parchment lined baking sheet. Bake for 20-25 minutes at 400°F or until the turnovers turn golden brown and puffed up.

Remove the turnovers from the oven and allow them to cool on a wire rack for a few minutes.

Vanilla Frosting

Whisk the frosting ingredients in a small bowl until smooth. Add additional milk if the frosting is too thick to drizzle.

Drizzle the cooled turnovers with frosting. Serve immediately or store in an airtight container for up to 3 days.