Strawberry Turnovers With Tahini Maple Drizzle
[Vegan]

To Make the Turnovers:

1. Preheat oven to 425°F.
2. In a saucepan over medium heat, add the quartered strawberries, date sugar, and water. Bring to a simmer, stirring and breaking up the strawberries with the back of a wooden spoon. Cook for 5-8 minutes, until the berries begin to break down. You still want some of the berries to hold shape.
3. Remove from heat and stir in chia seeds, then set aside to cool while you prep the puff pastry dough.
4. On a well-floured surface, roll out 1 puff pastry sheet to a 14x11-inch rectangle. Using a pastry cutter or knife, cut the rectangle lengthways into 2 halves. Cut into 6 squares. Then, cut each square into 2 triangles.
5. Place about 1 tablespoon or so of the jam onto one side of the triangle. Fold over, corner to corner, to create another triangle. Fold the 3 sides up sealing each side (see photos).
6. Place triangles on a parchment-lined baking sheet.
7. Bake in preheated oven for 12-15 minutes, until puffed and golden brown.
8. Remove from oven and cool.

To Make the Drizzle:

1. Mix all ingredients in a bowl until smooth and creamy.
2. Drizzle the maple tahini over the cooled pastries and sprinkle with chopped macadamia nuts.
3. Serve the same day and store leftovers in the refrigerator.