1. Preheat your oven to 400°F or 200°C.

2. Thaw the puff pastry as instructed on the package.

3. Roll out a single sheet of puff pastry to a thickness of 1/4 inch or 6mm.

4. Cut rectangles approximately 4 inches wide and 6 inches long, or 10cm by 15cm.

5. In a small bowl combine granulated sugar, whole milk and red currant or red wine jelly - also known as syrup.

6. Spread a thin layer of sugar mixture onto one half of each pastry rectangle, leaving 1/2 inch or 1cm border around edges.

7. Fold other half of pastry over filling, forming a triangle, and press edges together to seal.

8. Place pastries on a baking sheet lined with parchment paper, with 1 inch or 2.5cm of space between each pastry.

9. Bake 20-25 minutes or until golden brown.

10. Let the pastries cool on a wire rack before serving.