1 pkg. frozen puff pastry sheets (2 sheets)
2 small pears (about 8 oz.) peeled, cored and chopped
2 tbsp. raspberry preserves
Confectioners sugar

Pear Mini-Turnovers

1. Thaw pastry sheets at room temperature for 30 minutes. Preheat oven to 400� F.
2. Combine pears and raspberry preserves. Keep aside.
3. Unfold pastry sheet on a lightly floured surface. Roll each sheet into 12" square and cut each into 12 rounds, using 3" cookie cutter. Spoon 1 rounded tsp. pear mixture into center of each round.
4. Brush edges of rounds with water and fold in half to form a half-moon. Press edges to seal. Place on baking sheets, about 2" apart.
5. Bake for 12 minutes or until golden. Sprinkle with confectioners sugar.
   Makes 24 pastries
   Preparation time: 30 minutes