-
Combine strawberries, sugar, lemon juice, and 1/4 cup of water in a medium sauce pan and bring to a boil over medium high heat. Cook for 6 to 8 minutes or until berries have softened and broken down, stirring occasionally. Whisk cornstarch and 1/4 cup of water in a small bowl and add to the mix. Reduce heat to low and simmer until thickened. Remove from heat and cool.
-
Preheat oven to 350 degrees F (180 C) and line a tray with parchment.
-
Combine flour, sugar, and salt in a food processor or large bowl and mix well. Cut in the coconut oil until mixture is fine and crumbly. Slowly add ice water and mix until a dough forms.
-
Roll out on lightly floured surface into a layer about 1/8 inch thick. Cut into 4 - 5 inch squares (or any size and shape you would like.) Spread about 2 tablespoons of filling on one corner, leaving about 1/4 inch for sealing, and brush edge with water. Fold the opposite corner over filling and press down to seal. Poke holes with a knife to vent and place turnovers on prepared tray and bake for 12 - 16 minutes or until edges are golden brown.
-
Mix ingredients for icing and drizzle over turnovers when cooled then allow to dry before serving.