Thaw the puff pastry for thirty minutes.

Dice the fruit. Then in a bowl mix the blueberry jam, cherries, and plums.

Lay the puff pastry out. Cut it into equal squares - about 4 inches each. Using a cookie cutter, cut circles in half of them.

Spread jam in the center of puff pastry square, place plums and top in a oil. The cover with the square with the center cut out.

Brush egg wash on top.

Bake until it’s golden brown at 375 on BAKE for 20 minutes.