Raisin Nut Pastries
|Frozen puff pastry||17 1⁄4 Ounce (1 Package)|
|For the filling|
|Raisins||1 1⁄2 Cup (24 tbs), chopped|
|Water||1 Cup (16 tbs)|
|Cold water||1 Tablespoon|
|Chopped walnuts/Pecans||2⁄3 Cup (10.67 tbs)|
|Lemon juice||2 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
Thaw puff pastry according to package instructions.
Combine raisins, 1 cup water and butter in a small saucepan. Bring to a boil then reduce heat.
In a small bowl, dissolve cornstarch in 1 tablespoon cold water, adding an extra teaspoon of water, if necessary. Add to raisins and cook until mixture is thickened, stirring constantly. Remove from heat.
Stir in nuts, lemon juice, lemon peel and vanilla extract. Set aside to cool. Preheat oven to 400° F.
On a lightly floured surface, roll out each puff pastry sheet to a 9 x 15-inch rectangle. With a sharp knife, cut pastry into 3-inch squares. Place about 2 teaspoons of filling in the middle of each square. Lightly moisten the edges of the pastry squares with water and bring corners together at the top of the filling. Press edges together tightly to seal.
Bake on ungreased cookie sheets for 12 to 15 minutes until puffed and golden. Remove to wire racks to cool. Serve warm or at room temperature.