Heat canned berries over medium low heat with fresh and dried fruit just until heated and fresh fruit begins to soften and release juices, about 5 minutes.
Stir in lemon juice and cinnamon. Let cool.
Unfold the puff pastry. It comes in thirds, so I cut each piece into sixths. You'll have 6 rectangles per piece.
Place about 1 1/2 tablespoons of filling on one side of rectangle, brush edges with egg wash. Fold over and press edges with a fork to seal.
Place pies on parchment lined baking sheet and return to fridge to chill for about 10 minutes before baking.
Brush tops with remaining egg wash and sprinkle with sugar
Put a few slits in the top of each pie and bake at 400* for 20-25 minutes or until deep golden brown.