2 cups fresh fruit or berries, such as blueberries, strawberries, sliced kiwi or peaches
Carefully unfold puff pastry sheet on a large cutting board. With a sharp knife,
trim away a 1-inch wide strip from each vertical side of the pastry sheet. With
a pastry brush, paint some egg mixture onto each of the cut sides, going in at least
an inch. Place pastry strips on top of egg-washed dough, pressing down lightly to
seal. Carefully transfer pastry to a greased cookie sheet. With the tines of a fork,
prick pastry all over (this will ensure even puffing).
Refrigerate dough for at least 30 minutes.
While dough is chilling, preheat oven to 400 degrees F.
When pastry has chilled, paint it all over with a thin layer of egg wash.
Bake pastry for 10 to 15 minutes, or until it is puffed and golden.
Remove from oven and cool completely.
When pastry is cool, fill the space between the puffed borders with vanilla pudding.
Arrange fruit on top in whatever pattern you like.