Preheat oven to 400 degrees.
1 package puff pastry, thawed
1 cup frozen wild berries
1/4 cup sugar
1 tsp rum extract
In a sauce pan heat berries and sugar on low for about 10 minutes, stirring occasionally until you get a jelly like consistency. If you feel that your berry mixture is not thick enough mix 1 Tbsp cornstarch with 1/4 cup of water, stirring into berry mixture and continue to cook to consistency.Remove from heat add rum extract and let cool.
On a parchment lined baking sheet lightly sprayed with nonstick spray place 4 squares of puff pastry. Spoon about 1 to 2 tsp of berry mixture onto each pastry square imagining it is a triangle. Fold over into triangle shape. Pinch ends with tines of a fork.
Beat 1 egg with 1 Tbsp of water. Brush on tops of each turnover.
Bake 20 minutes. Serve warm with vanilla ice cream or enjoy cooled.
**** this recipe has been linked to http://www.foodiefriendsfriday.com linky party January 17,2013*****
This recipe was inspired by the Rowdy Baker.www.therowdybaker.com