Strawberry Turnovers Recipe

To make the jam, chop the strawberries into small cubes.
315 grams strawberries chopped
Cook the strawberries, sugar, water, cornstarch, salt, and vanilla extract on the stove over low heat for 30-45 minutes, stirring intermittently until mixture is thick enough to coat the back of a spoon.
100 grams granulated sugar, 60 mL water, 10 grams cornstarch, 1/4 of salt, 1/2 tsp of vanilla extract
After the strawberries are thick enough, use an immersion blender to blend the strawberry chunks into a jam.
Remove the strawberry jam from the heat and let it cool at room temperature for 1-2 hours, then refrigerate it until it's ready to use.
Preheat the oven to 350F/177C and line a large baking sheet sheet with parchment paper.
To make the turnovers, take 3 Athens Phyllo Dough Sheets and cut them in half longwise. Brush the top sheet with melted butter, add 1 tablespoon of strawberry jam on one side, and fold them into triangles, brushing each side with butter as you fold it. Repeat this process until there are no more sheets, which will yield 10 turnovers.
15 Athens Foods Phyllo Dough Sheets, Melted butter for glazing
Transfer the turnovers to the prepared pan and bake for about 15 minutes, until they're golden brown. Let them cool at room temperature for at least 5 minutes.
While the turnovers are baking, make the icing by mixing the powdered sugar with the rosé until it's smooth. After the turnovers have cooled, drizzle the icing on top.
60 grams powdered sugar, 30-45 mL rosé