Directions

1. Start by making the filling. Add strawberries, lemon juice and zest, and sugar in a medium sauce pan and set over medium high heat. Stir and mash with a large fork and bring to a boil. Boil for about 2-3 minutes until sugar is dissolved and combined.

2. Reduce heat to medium low. Continue to simmer for 10-15 minutes until thickened. Add vanilla extract. Cool to room temperature before spooning onto the prepared pastry squares. Any leftovers may be stored in the fridge for a few weeks.

3. Make pastry squares but unfolding puff pastry and cutting into long rectangles (around 3 per puff pastry). Fill one side with strawberry filling, making sure to leave edging around to close the puff pastry.

4. Once finished filling, make an egg wash with egg & water. Brush along the edges of the puff pastry. Unfold 2 puff pastry sheet on a lightly floured surface. Cut into 12 equal sized squares. Prick each square a few times with a fork.

5. Add 1-2 tablespoons of the strawberry puree you made into the middle of 6 squares. Spread out, but not right to the edge. Leave a little bit of a border.

6. Use a brush to add the egg mixture onto the sides. Add a puff pastry square on top of the square with strawberry filling. With a fork, pinch the edges to seal the two squares together. Repeat until you have 6 puff pastries. Brush the top with remaining egg mixture and lay on your cookie sheet. Bake for 20-23 minutes or until golden brown.

7. While the puff patries are baking, make your icing. Add powdered sugar, strawberry puree, and milk to a small bowl. Mix well until you have a consistency that drizzles. Add a little more sugar or milk if needed.

8. Once your puff pastries are done, transfer them to a wire rack and let them cool. Then drizzle with icing and sprinkles if desired.