Combine carrots, apples, dates, apricots, and apple juice in a small saucepan. Bring to a slow simmer, constantly stirring. Simmer until mixture has softened and liquids have thickened, about 15 to 20 minutes.

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside. Defrost puff pastry slightly (I like to use the puff pastry while it is still very cold. That way, you end up with uniform envelopes and less hassle). Working one square at a time, place a heaping teaspoon of filling at the center of each square. Sprinkle the filling with a tiny bit of sugar (this will render the filling shiny and golden). Bring all the corners together and fold like an envelope. Secure with a toothpick. The sides don’t have to be sealed; it’s OK if filling shows.

Transfer to baking sheet and brush with egg wash. Bake for 25 to 30 minutes, until golden. Serve warm or at room temperature.