In a small saucepan, combine 1.5 cups of diced strawberries, 3 tablespoons of granulated sugar, and 1 tablespoon of lemon juice. Stir gently.

Add 1.5 teaspoons of cornstarch and mix until well incorporated.

Cook over medium heat for about 5-6 minutes until thick and glossy, then remove from heat and stir in 0.5 teaspoon of vanilla extract.

Transfer the filling to a bowl and let it cool completely.

In a mixing bowl, beat 6 oz of room temperature cream cheese with an electric mixer until smooth.

Add 3 tablespoons of powdered sugar, 0.5 teaspoon of vanilla extract, and the optional lemon zest. Beat until light and creamy.

Set the filling aside.

Thaw puff pastry sheets if necessary, and lightly flour your work surface.

Roll out each pastry sheet to an even rectangle and cut into 4 squares, making a total of 8 squares.

For each square, spoon 1 tablespoon of cheesecake filling in the center, followed by 1 tablespoon of cooled strawberry filling, keeping away from the edges.

Fold each square diagonally to form a triangle, sealing the edges with your fingers and crimping with a fork.

Chill assembled turnovers in the refrigerator for 15 minutes.

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Brush the top of each turnover with an egg wash made of 1 large egg beaten with 1 tablespoon of milk or water.

Sprinkle with sugar and cut small slits into the top of each turnover.

Bake for 20-22 minutes until golden brown. Let cool for 10 minutes before transferring to a wire rack.

Whisk together 0.5 cup of powdered sugar with 1-2 tablespoons of milk and 0.25 teaspoon of vanilla extract until smooth.

Drizzle over cooled turnovers and let set for 5 minutes before serving.