Roll a portion of the puff pastry into a rectangle of 15 cm (6 in.) by 35 cm (14 in.).
Place the rectangle on a baking sheet and set aside. Roll leftover puff pastry into another rectangle of 25 cm (10 in.) by 40 cm (16 in.) and set aside.
In a bowl, mix ingredients for the fruit mixture. Spread mixture on the smallest puff pastry rectangle keeping a border. Cover with larger puff pastry rectangle and seal the sides by pressing together.
Bake on bottom rack for 60 minutes or until the bottom of the pastry is golden. Sprinkle with icing sugar.
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