Thaw the puff pastry while cooking the blueberries with the powdered sugar, cornstarch, and lemon juice. Cook the berries on medium heat, stirring constantly for 3-5 minutes, or until juicy and no longer frozen, do not overcook to the point the berries are bursting.

Preheat your oven to 400℉ and line your baking sheet with parchment paper.

Roll out puff pastry to 10 inches by 15 inches and cut into six 5 inch by 5 inch squares.

Add the berry mixture to the center of each square, then fold over the puff pastry from one corn, make 3 slits in each turnover to vent, then use the pastry brush to brush the melted butter over each turnover.

Sprinkle the raw sugar on top and then bake for about 20 minutes.

Make the icing and ice it once completely cooled, then enjoy!