1. Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.
2. Place berries and sugar into a small saucepan and cook over medium heat until berries have begun to release their juices. Whisk together orange juice and cornstarch in a small bowl until smooth; add to berry mixture.
3. Continue to cook berries until sauce has thickened. Remove and let cool.
4. Place thawed puff pastry on a sheet of parchment paper and begin to roll out an inch or two larger. Use a medium-large cookie cutter of choice (I used a heart shaped cutter) or if you don’t have a cutter, cut into even squares. My cutter was about 2.5–3″ wide.
5. Take one cut out and use your finger or a small brush to line the outer edges with water. Place a spoonful of the cooled filling into the center of the pastry.
6. Top with another piece of pastry and press edges to seal. Use the tines of a fork to crimp the edges together.
7. Place turnovers on lined baking sheet a couple of inches apart. Brush each turnover with milk and sprinkle with coarse sugar.
8. Bake for 12-15 minutes, until golden brown. Check halfway through baking and turn the pan around if one side is browning faster than the other.
9. Drizzle glaze over each one and serve. Makes about 6 turnovers.

Glaze:

1. Mix together powdered sugar, melted butter, vanilla, and just enough milk to give it a pourable consistency. Start with less milk and add more only if needed. Drizzle over baked turnovers.