1. Thaw your puff pastry sheet and cut it into 4 even squares.
2. Gently fold each square over onto itself to form a triangle. Pinch the corners to help them stay together.
3. Brush the top of each puff pastry triangle with beaten egg and sprinkle a pinch of lavender sugar on top.
4. Preheat your oven to 350 degrees Fahrenheit.
5. Bake the puff pastry triangles for 15-18 minutes, or until they are golden brown on top.
6. Once done, remove from the oven and transfer to a cooling rack. Let them cool for about 30 minutes. 

Prepare the Cream: 

1. While the puff pastries are cooling, pour your heavy cream, powdered sugar, and vanilla extract into a stand mixer.
2. Whip on high speed until stiff peaks form. 

Assemble the Turnovers: 

1. Once the puff pastries have cooled to room temperature, gently separate the corners to open the turnovers slightly. You can also use a knife to cut them open if needed.
2. Spoon some cream into each puff pastry, filling no more than half of the inside.
3. Top the cream with a spoonful of Lavender Blueberry Jam.