½ package (1 sheet) puff pastry, thawed ¼ cup apricot jam ½ cup blueberries ½ cup cherries, pitted and halved
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Unfold puff pastry sheet and cut in thirds along the creases, then cut those strips in half, so you have 6 rectangles total and score each rectangle 3 times in the middle. Place the rectangles on the baking sheet.
Spread a teaspoon or so of jam onto each rectangle, then top with some blueberries and cherries.
Bake in the oven and bake for 20 minutes or until the blueberries have popped, the cherries have shriveled slightly and the puff pastry is a golden brown. Serve warm right out of the oven for an easy and irresistible dessert!