Heat a pan and add the chopped strawberries. Add in the sugar and let the strawberries start boiling.
When the strawberries are boiling add in the lemon juice. Keep stirring.
Let the mixture keep boiling for about 10 minutes or until it thickens. You should cook the mixture until it starts sticking to the spatula.
Once the compote is ready, keep it aside and let it come to room temperature.
Take a square shaped puff pastry sheet. Roll it with a rolling pin and stretch a bit.
Next, make incisions with a knife about half a centimeter away from the borders.
Transfer the puff pastries into a baking tray.
Next, put a small portion of the prepared strawberry compote within the incision area. Top it up with blueberries.
Brush the edges with egg wash.
Transfer the baking tray to a pre-heated oven and bake the puff pastries at 180℃ for 15-20 minutes or until the pastries turn golden brown.
Serve hot.