1 sheet frozen puff pastry, defrosted
1/2 cup strawberry jam
1-1/2 cups fresh strawberries, sliced (or blueberries or sliced peaches)
1 egg beaten with 1 tsp of water
Preheat oven to 400°F.
Roll out pastry sheet, and cut into six rectangles. Place rectangles on a rimmed sheet pan covered with a Silpat or parchment paper. With a fork, poke holes all over the pastry. Spread the center of each piece with a light coating of strawberry jam -- be sure to keep at least a half-inch border all the way around -- and top with fresh fruit. Paint the edges of each pastry with the beaten egg wash. Sprinkle a tiny bit of granulated sugar on top of the fruit. Bake for 20-25 minutes, until the pastry is puffed and slightly brown. Let cool before serving.