Strawberry Turnovers (Puff Pastry dough)

Puff Pastry
for detrempe:400g-Flour80g-Melted Butter (room temp)10g-Salt220 ml Water (room temp)
260g-Butter (unsalted)
Best strawberry jam you can findEgg wash 
Puff Pastry Dough~

Sift flour. 
Add melted butter mix until it resembles to crumbs.
Add salt to water then briefly pour into the flour&butter mixture. 
^The dough will be super sticky but don't worry.

Knead it for about 2-3 mins until it doesn't stick to your hands.
Wrap in a cling and refrigerate for about an hour.

^The resting of the dough relaxes the gluten and makes the dough possible to roll out w/o breaking it.

Make a cross like shape out of the detrempe.
Place the butter (softened) In the middle and wrap it up securely w/ the flaps of the cross.
^Make sure that the softened butter's consistency is the same as the detrempe cause otherwise the butter might just leak.

Roll out the dough. (as rectangular as possible):Fold in thirds.
Roll out again
Fold in thirds (repeat about 6 times):Refrigerate for 3-4 hours.

Strawberry Turnover~
With the dough rolled out to a thickness of  1/8 in (3 mm) make circles using a cutter (no smaller than the diameter of your palms.
Fill the middle of the cut dough w/ strawberry jam. 
Dab a bit of water on the edges of the cut dough 
Fold (half moon) 
Press edges with a fork. 
Brush with a lil bit of eggwash. 
Pop in the oven (400° F (205° C)) for about 20 mins. until golden brown.