In a medium saucepan over medium-low heat, combine chopped rhubarb, sliced strawberries, sugar, lemon juice, cornstarch, water, and ground ginger. Stir gently for about 10-12 minutes until the mixture thickens and becomes bubbly.

Once thickened, transfer the filling to a bowl and let it cool completely while you prepare the pastry.

In a large mixing bowl, whisk together flour and salt. Add the cold, grated butter, using your fingertips to rub it into the flour until it resembles coarse crumbs.

Gradually drizzle in ice-cold water, mixing until a soft dough begins to form. Take care not to overwork the dough, then shape it into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours to chill.

On a lightly floured surface, roll the chilled dough into a rectangle about 1/4 inch thick. Fold the rectangle like a letter, bringing one short end to the center, then folding over the other end.

Roll it out again into a rectangle and repeat this folding process two more times for flaky layers. After the final roll, refrigerate the laminated dough for 30 minutes before cutting it into squares.

On a floured surface, roll out the laminated dough into a large square, then cut it into smaller squares, about 4-5 inches each.

Place approximately 1 tablespoon of the cooled filling in the center of each square. Fold the dough over to create triangles and seal the edges by pressing with a fork.

Place the assembled turnovers in the refrigerator for 15 minutes to firm up.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the chilled turnovers on the sheet.

Beat an egg with a little water to create an egg wash and brush it over the tops of the turnovers. Cut small slits in the tops to allow steam to escape.

Bake for 20-22 minutes, or until the turnovers are golden brown and puffed up beautifully.

While the turnovers bake, whisk together cream cheese, icing sugar, vanilla, and milk in a small bowl until the mixture is smooth and creamy.

Adjust the consistency with additional milk if needed, ensuring it’s pourable but thick. Set aside until the turnovers are completely cooled.

Once the Flaky Strawberry Rhubarb Turnovers have cooled slightly, drizzle the cream cheese glaze generously over the top of each turnover.

These delightful pastries can be served warm or at room temperature.