Source: Campbell's Recipes

Almond Raspberry Pastry Pocket
Each bite of this delectable dessert features flaky puff pastry filled with a mix of raspberry preserves, crushed oatmeal cookies, golden raisins and a hint of almond flavor.
Rating:
Serves: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes

 

 
1/2 cup crushed crisp oatmeal cookies without raisins
2 tablespoons butter, softened
1/4 teaspoon almond extract
1/2 cup golden raisins
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tablespoon raspberry preserves
confectioners' sugar (optional)




Heat the oven to 375°F.  Lightly grease a baking sheet.
Place the cookie crumbs, butter, almond extract and raisins into a food processor or blender.  Cover and process until the mixture is combined.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle.  Cut into 2 (4 1/2 x 12-inch) rectangles. Place 1 rectangle onto the baking sheet. Spread the preserves on the pastry to within 1/2 inch of the edges. Sprinkle with the cookie mixture.  Top with the remaining pastry rectangle.  Crimp the edges with a fork to seal.  Cut 2-inch slits 2 inches apart in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown.  Sprinkle with the confectioners' sugar, if desired.


Notes:
Nutritional Values per Serving using Pepperidge Farm Puff Pasty Sheets: Calories 216, Total Fat 12g, Saturated Fat 7g, Cholesterol 10mg, Sodium 263mg, Total Carbohydrate 24g, Dietary Fiber 1g, Protein 3g, Vitamin A 7%DV, Vitamin C 1%DV, Calcium 1%DV, Iron 6%DV

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