• Preheat oven to 350°F. Line baking sheet with parchment paper.
• Whisk together egg, salt, and water to create egg wash. Set aside. In a small bowl, mix together turbinado sugar and ground cinnamon. Set aside.
• Place puff pastry squares on baking sheet. Add a rounded 1 Tbsp of berry jam in the center of each puff pastry square. Take one end of the square and fold over jam to create a triangle.
• Use a fork to crimp the edges and seal the pastry triangle closed.
• Brush the tops of the pastry triangle with egg wash. Top with sliced almonds and cinnamon sugar mixture.
• Bake for 30-35 minutes until puff pastry edges have risen and puff pastry is golden brown in color. Remove from oven and let pastries cool in pan for 5 minutes before transferring to a wire rack to slightly cool. If desired, top with sifted powdered sugar before serving. Enjoy warm or at room temperature.
  

Quick Mixed Berry Jam:

• In a medium sauce pot, combine frozen berries, sugar, and lemon juice. Set over medium heat.
• Meanwhile, in a small bowl whisk together cornstarch and water. Add mixture to sauce pot. Add salt. Stir contents together and bring to boil.
• Stir frequently to prevent jam from burning along the sides of the pan. Allow to boil for about a minute to allow the cornstarch to cook out. Remove from heat. Transfer to another container and cool to room temperature. Keep chilled until ready to use.