1/2 of (17.3-ounce) package frozen puff pastry sheets, thawed
2 tablespoons sugar
1 (8-ounce) package cream cheese, softened
6 tablespoons orange marmalade
2 kiwifruit, peeled, sliced, halved
1 nectarine or peach, thinly sliced
1 cup fresh strawberries, stems removed, cut in half
Heat oven to 400°F. Unfold pastry on lightly floured surface. Roll out pastry into 14x10-inch rectangle. Place onto ungreased baking sheet. Brush edges of rectangle with water. Fold over 1/2 inch on all sides; press with tines of fork to seal edges. Prick pastry thoroughly with fork. Brush with butter; sprinkle with sugar.
Bake for 10 to 12 minutes until golden brown. Cool 10 minutes.
Meanwhile, mix cream cheese and 4 tablespoons orange marmalade in medium bowl. Gently spread over crust. Arrange fruit over cream cheese mixture. Melt remaining orange marmalade; brush over fruit.
*Substitute 1 cup frozen peach slices, thawed, well-drained.
Place frozen pastry sheets and cream cheese on counter at the same time. Let stand for about 30 minutes to soften.