Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or a silicone mat.

If making homemade fruit filling, combine chopped mixed fresh fruit, lemon juice, 1 tablespoon sugar (from the 2 tablespoons total), cornstarch, and vanilla extract in a small saucepan. Cook over medium heat, stirring frequently, until thickened (5-7 minutes). Let cool completely before use.

Unfold puff pastry sheets on a lightly floured surface. Gently roll to smooth any creases and ensure uniform thickness.

Spread the fruit filling evenly over one sheet of puff pastry, making sure to leave a ½-inch border around all edges.

Carefully place the second puff pastry sheet on top of the filled sheet, pressing gently along the edges to seal the layers together.

Using a sharp knife or pizza cutter, cut the stacked pastry into 1-inch wide strips lengthwise.

Take each strip and twist it several times to create the desired twist shape. Arrange the twisted strips spaced apart on the prepared baking sheet.

Brush the top of each twist with the beaten egg wash, then sprinkle generously with the remaining granulated or coarse sanding sugar.

Bake for 15-20 minutes, or until the twists are golden brown and crispy. Rotate the baking sheet halfway through baking for even cooking.

Remove the baking sheet from the oven and let the twists cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.