1 (17 1/4 oz.) pkg. Pepperidge Farm frozen puff pastry
1/2 lb. pot style or farmer cheese
2 egg yolks
1/3 c. sugar
1 c. grated blanched almonds
1 tbsp. flour
1/2 c. dark seedless raisins
1 tsp. grated lemon peel
1 egg, beaten with 1 tsp. water

Thaw pastry shells 20 minutes. Mix cheese, yolks, sugar, almonds, flour, raisins, and lemon peel. Cut each pastry sheet into half crosswise, making 4 rectangles. Put 2 rectangles on ungreased baking sheet; spread evenly with cheese mixture to within 3/4 inch of edges. Brush edges with egg/water mixture. Cut a 3/4 inch hole in center of remaining 2 pastry rectangles. Put on top of cheese filling and pinch edges to seal. Press edges with tines of a fork; brush pastry top with egg/water mixture. Bake at 325 degrees for 35-40 minutes, until puffed and golden brown. Serve warm or cool on rack. Serves 12.