Ingredients:

• 11/2 cups fresh or frozen fruit
• 18 oz package cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon lemon or lime juice
• 1/2 to 1 teaspoon vanilla, almond, or lemon extract
• 1/2 cup fruit preserves, jam, or marmalade
• 2 sheets frozen GF puff pastry, thawed in refrigerator
• 1 egg, lightly beaten

Directions:

• Thaw fruit if frozen.  Preheat oven to 400°F.  Line two baking sheets with parchment paper
• In a medium bowl beat cream cheese with a mixer on medium until smooth.  Beat in sugar, lemon juice, and vanilla.  In a small bowl stir together fruit and preserves.
• On a lightly floured(use GF or cornstarch) roll one puff pastry sheet into a 101/2 inch square. (Keep other sheet chilled.)  Cut into 9 31/2 inch squares; place on a baking sheet.  Prick with a fork to within 1/2 inch of edges.  Combine egg and 1 Tablespoon of water; brush overaquares.  Spread each square with 1 Tablespoon cream cheese mixture; top with about 11/2 Tablespoon fruit mixture.
• Bake 15-18 minutes or until golden.  Remove; let cool on wire racks.  Repeat with remaining puff pastry.
• Makes 18.