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.
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.

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