Roll out puff pastry very thinly and cut in 5 inch rounds. On one side of each round, put a little of the following: Make a syrup with 1 lb. of lump sugar, and 4 tablespoons of water. Add a few peeled and stoned plums, a few peeled, cored and quartered apples, and 1 or 2 tablespoons of currants. Simmer till the consistency of jam. Fold each round of pastry, pressing the edges together, put on a baking tin, sprinkled with a little water, and bake in a fairly brisk oven, lowering the heat after 8 to 10 minutes. When cold, coat with vanilla icing.