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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup. in a small bowl beat together the egg and milk.
Lightly flour your work surface and unfold the puff pastry sheet. Using a sharp knife or a pizza cutter, slice the pastry into nine equal squares (about 3 inches each)
Working one square at a time, brush outer edges of the puff pastry with the egg wash, leaving the center without any. Spoon 1 heaping teaspoon of raspberry jelly into the center of each square. Be careful not to overfill or to get the filling on the egg wash—too much jelly can leak out while baking!
Fold each pastry square diagonally to form a triangle. Use a fork to crimp the edges and seal them tightly. This helps prevent the jelly from oozing out. Brush the tops with the egg wash and bake for 12-15 minutes, or until golden brown. Once done, remove from the oven and place on a cookie rack to cool for 5 minutes.
In a medium bowl whisk together the powdered sugar, milk and vanilla. Add more milk to achieve the desired consistency. I like mine to be able to coat the whole top of the turnover but still be a little transparent.
Once the turnovers have cooled for 5 minutes, dip the top of them into the glaze, or spoon it over top. Enjoy immediately or let the glaze set up then serve.