Thaw frozen puff pastry sheet at roomtemperature 20 to 30 minutes as label directs.
Preheat oven to 400°F (205°C).Unfold puff pastry sheet on lightly floured surface. With sharpknife, cut thin strip of pastry, about 1/8-inch wide, from eachside of pastry sheet (fresh-cut edges are needed for maximumpuffing during baking). Then, cut pastry along folds into 3 rectangles;cut each rectangle crosswise in half, making six 4 1/2 x 3-inchrectangles in all.
With sharp knife, leaving a 1/2-inch borderall around, score a small rectangle on top of each rectangle,being careful not to cut all the way through pastry dough.
Place rectangles on ungreased large cookiesheet. Bake 20 minutes or until pastry is puffed and golden.While pastry is still warm, with knife, cut the small rectanglesagain to remove top layer of pastry. (Reserve these trimmingsto serve with ice cream another day.) Cool pastry shells completelyon wire rack.
In small saucepan over low heat, heatapple jelly until melted, stirring constantly. Remove saucepanfrom heat; cool slightly.
Prepare 1 fruit from choice of fruit above:Thinly slice apricots, plums, nectarines, strawberries, or grapes.
In small bowl, with spoon, mix whippedcream cheese, light cream, sugar, and vanilla extract. Spreadcream-cheese filling in pastry shells; arrange apricot slicesor other fruit on top. With pastry brush, gently brush meltedapple jelly over fruit to glaze.
Makes 6 servings.
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