Fresh Fruit Pastry Puffs

Fresh Fruit Pastry Puffs1 package (17.3 ounces)puff pastry1 jar (10 ounces) fruit spread1 pound fresh or frozen fruit (not apples) diced3 eggs1/4 cup sugar2 cups milk1 teaspoon vanilla1/2 cup powdered sugar, optional1/4 cup toasted, sliced almonds, optionalHeat oven to 400 degreesThaw puff pastry and unfold sheets. Cut each sheet into 9 squares. Place on an ungreased baking sheet. Bake for 12 minutes or until puffed and golden brown. Remove from baking sheet and cool ona rack.Empty fruit spread into a small sauce pan and cook on low heat until melted. Remove from heat. In a bowl combine the spread and diced fruit, mixing thoroughly. Set aside.For the custard filling, beat eggs slightly inheavy 2-quart saucepan with fork. Stir in sugar. Gradually sitr in milk over medium heat. Cook 15-20 minutes, stirring constantly until mixture just coats the metal spoon. (Do not rush this process or the eggs will cook too quickly and the mixture will curdle.) Remove from the heat and stir in vanilla. Place a saucepan in bowl or sink of cold water about 30 minutes, stirring occasionally until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.)When puff pastries have cooled, puncture the tops of each square with a fork and twirl the fork in place to create a well. Remove pastry from well if necessary. Just before serving fill each square with cooled custard and top with fruit. Sprinkle with powdered sugar and/or toasted almonds.