Polish Raisin-Walnut Puffs - cooking recipe

Ingredients

1 1/2 c. dark seedless raisins, chopped
1 c. water
2 3/4 tsp. cornstarch, mixed with 1 Tbsp. water
2 tsp. lemon juice
1 pkg. (17 1/4 oz.) Pepperidge Farm puff pastry
2/3 c. chopped walnuts
1 Tbsp. butter or margarine
1 tsp. grated lemon juice
1/2 tsp. vanilla extract

Preparation

In a medium sized saucepan, bring raisins, water and butter to a boil.
Stir in cornstarch mixture and cook, stirring constantly, until thick.
Remove from heat and stir in walnuts, lemon peel, juice and vanilla.
Cool completely.
Thaw puff pastry for 20 minutes and unfold.
On a lightly floured surface, roll each sheet to a 9 x 15-inch rectangle, then cut into 3-inch squares.
Put about 2 teaspoons of filling in the center of each square; moisten corners of pastry with water and bring together to make a four cornered puff.
Press firmly to seal.
Bake on a cookie sheet in a preheated 400\u00b0 oven for 12 to 15 minutes until golden.
Unbaked puffs may be wrapped tightly in plastic wrap and frozen until ready to bake.
Makes 30 puffs.