• Mix together rhubarb, strawberries, lemon juice, vanilla, sugar, and cornstarch in a medium saucepan. Heat over medium and simmer, stirring occasionally, until rhubarb is tender, about 7-10 minutes. Set aside and let cool.
• Preheat oven to 375° and line two baking sheets with parchment paper. Then whisk together egg and 2 tablespoons of water. Set aside.
• Start by working with one sheet of puff pastry while the other sheet remains cool in the refrigerator. Unfold the puff pastry onto a lightly floured sheet of parchment. Using a rolling pin, roll pastry into a 10” square. Cut into 4 even squares.
• Place a scant (a little less than) ¼ cup of filling into the center of each square. Brush two adjoining edges of each square with egg wash (see picture). Carefully fold each square in half diagonally to form a triangle (some of the filling may squeeze out). Using a fork, crimp the edges to seal the pastries.
• Carefully transfer to prepared baking sheet, spacing at least two inches apart. Brush tops with egg wash and sprinkle with sugar.
• Repeat with remaining puff pastry sheet, making a total of 8 turnovers. (If you only have one sheet pan, you can bake the first 4 turnovers while you prepare the last 4).
• Bake 18-20 minutes or until golden brown and puffed. Let sit for a few minutes then transfer to a cooling rack.

Make the glaze:

• In a large bowl, beat together cream cheese and vanilla using an electric hand mixer until smooth, about 2 minutes. Add milk and powdered sugar, and beat on low until smooth and creamy, about 1-2 minutes. If needed, add more milk to thin out glaze or add more powdered sugar to thicken it up a bit.
• Drizzle glaze over cooled turnovers. Enjoy!