-
Preheat the over to 375F and unthaw the puff pastry sheets.
-
Unfold, roll out if cracked and cut each sheet into 4 squares for a total of 8 squares.
-
Mix the peaches, blueberries, sugar, tapioca, cinnamon sugar, salt and lemon juice together in a mixing bowl.
-
Place a little less than 1/4 of the mixture in the middle of one of the puff pastry sheet squares. Fold over into a triangle.
-
Seal the edges of the puff pastry square with a fork around all edges.
-
Place on greased wax paper on a cookie sheet and bake for 10-15 minutes or until golden brown.
-
Let cool on a cooling rack before drizzling glaze on top.