Cooking Directions

• Heat the oven to 400°F.
• Stir the pears and raspberry preserves in a medium bowl.
• Unfold the pastry sheets on a lightly floured surface. Roll each sheet into a 12-inch square and cut each into 12 circles, using a 3-inch cookie or biscuit cutter. Spoon 1 rounded teaspoon pear mixture onto the center of each circle. Brush the edges the of pastries with water and fold in half to form a half-moon. Press the edges to seal. Place the pastries on 2 baking sheets, about 2 inches apart.
• Bake for 12 minutes or until the pastries are golden brown. Sprinkle with confectioners' sugar, if desired.

Ingredients

• 2 small pear(about 4 ounces each ) peeled and chopped
• 2 tablespoons raspberry preserves
• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed according to package directions
• 2 tablespoons confectioners' sugar(optional)