Follow package directions for thawing and rolling dough. Roll one sheet of puff pastry dough into a large square. Cut square into four smaller squares. Put 1/4 fruit mixture in center of a square, but 1/4 the butter on piece and fold the dough over to form a triangle. Pinch edges closed (hint: you can use little water to help stubborn dough edges to stick together). Place turnovers on a greased baking sheet. Brush with beaten egg and bake for about 30 minutes or until nicely browned.