Blueberry turnovers

Preheat the oven to 400. Line a baking sheet with parchment or spray with cooking spray. In a small saucepan, combine the blueberries, sugar, water, and corn starch, and heat until simmering. Simmer, stirring frequently, until thickened. Remove from heat and let cool. Cut the puff pastry into six equal sized rectangles, and roll each out into a square shape. Put 1-2 tablespoons of filling in the center of each square, and fold in half to make a triangle. Pierce the top with a fork to let steam escape. Place on the baking sheet and repeat with remaining squares of dough. Bake 15-20 minutes or until lightly browned, then let cool. While the turnovers are cooling, whisk together the lemon juice, milk, and powdered sugar, adding more or less to reach desired consistency. Pour the glaze into a plastic bag or piping bag, snip a small piece off the corner of the bag, and drizzle over the turnovers. Let harden and enjoy!