1 1/2 c. dark seedless raisins, chopped
1 c. water
1 tbsp. butter
2 3/4 tsp. cornstarch, mixed with 1 tbsp. water
2/3 c. chopped walnuts
1 tsp. grated fresh lemon peel
2 tsp. lemon juice
1/2 tsp. vanilla extract
1 (17 1/4 oz.) pkg. Pepperidge Farm Puff Pastry

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 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 preheated 400 degree oven for 12 to 15 minutes until golden. Makes 30 puffs.

Note: Unbaked puffs may be wrapped tightly in plastic wrap and frozen until ready to bake.