Preheat an oven to 375 degrees F. Pit the fruit and slice it into very thin slices, less than 1/4 - inch thick. If using peaches, peel them first. Set aside. Sprinkle some flour on a work surface and place a pastry sheet on it, rolling it slightly if it was folded to smooth it out. Cut it into quarters to make rectangles about 6 inches by 4 inches. Place the quarters on an ungreased baking sheet. Fold each of the long edges in 1/2 - inch. Place slices of fruit down the center, being careful to keep them inside the folded edges. Repeat with the other puff pastry sheet and remaining fruit. Dot the fruit with the pieces of butter, and sprinkle each pastry with a tablespoon of sugar. Bake in the oven until the pastry is puffed and brown and a glaze has formed on the fruit, about 20 minutes. Remove and let stand 5 minutes before serving, or serve at room temperature.

Photo and Recipe Courtesy of the California Tree Fruit Agreement.