Preheat your oven to 400 degrees F.
Line a large baking sheet with a silicone mat or parchment paper and set aside.
Cut both squares of pastry into 4 even pieces.
Take each square of pastry and add 1 tbsp of each jam to the center of the pastry square.
Repeat until all of the pastry squares have jam.
Use a pastry brush to wet the edges of teh squares and then fold one corner of each square to teh opposite corner creatinga. traiangle.
Place the trinagles on to your prepared baking sheet.
Brush eah tirnover lightly with water and sprinkle some sugar on top of each turnover.
Bake for 20-24 minutes or until each turnover is well puffed up and golden brown.
Let cool completely.
Combine the cream, sugar and vanilla in a bowl and using an electric mixer whip teh cream to firm peaks.
Slice the cooled turnovers through the middle to create a clamshell look and then fill with cream using a piping bag for ease.
Dust with powdered sugar and serve immediately or store in the fridge until you are ready.