Preheat oven to 350 °F (175 °C).
Roll out flaky pastry to a 1/4 inch (0.5 cm) thickness.
Cut into 4 x 6 inch (9 x 14 cm) ovals.
With a pastry brush, moisten oval edges with water.
Spoon 1/4 cup (60 mL) fruit filling into the center of each.
Fold turnovers, pinching edges to seal.
With a knife, cut small notches into edges.
Transfer turnovers to a buttered dampened cookie sheet.
With a brush, glaze turnovers with beaten egg.
Let stand 15 minutes before cooking.
Bake in oven 20 minutes.