Defrost the puff pastry in your refrigerator overnight.  Separate the dough into two squares (the brand I use does this for you)

Spread a piece of parchment paper and a little flour to make rolling easy.

Roll out the square of puff pastry, fairly thin into a rectangle. (the instructions will say 12 X 9)

Cut the pastry into small squares – you will get 6 squares per section.

Place the small square of puff pastry on the baking sheet you will use.

Using a teaspoon the blueberry filling in on the one side of the square – leaving enough room so that you will be able to fold over the dough

Fold the dough over and pinch the edges closed.  I like to press the edges with a fork

Brush the pastry with an egg yolk wash and then sprinkle with sugar.

Repeat until finished and do the same for the second square of puff pastry, using the cherry pie filling.

Bake at 375 F for 15-20 minutes – until the pastry is flaky and golden.

Let cool before serving as the filling will be very hot!

Mix up some icing sugar glaze ( 3 parts icing sugar to 1 part water) and drizzle on the pies when they are still warm.  Yum!