1 (16 oz.) can pears in light syrup
1 (9") pie shell
2 tbsp. raspberry jam
Vanilla yogurt

Drain pears, reserving all liquid for other uses. Cut pastry in half. Join ends to form long narrow strip. Roll out to measure 6"x18" rectangle on a floured surface. Cut into 3 (6") squares. Cut each square in half diagonally into triangle. Top with 1 teaspoon jam and fold edges up over pear like an envelope, sticking them together with water. Repeat with remaining pears, dough and place on baking sheet. Bake at 375 degrees for 20 minutes.