Puff Pastry Apple Pockets

12 pockets

1 package (171/4 oz) frozen puff pastry sheets, thawed
1 can Solo or 1 jar Baker Apple filling
1/3 cup raisins
1 teaspoon cinnamon
1/2 teaspoon grated lemon peel
Milk for brushing
Sugar for sprinkling

Preheat oven to 400° F.

Sprinkle work surface lightly with flour. Unfold 1 sheet of pastry and lay flat on floured surface. Roll out to 10 x 15-inch rectangle. Cut into six 5-inch circles.

Combine apple, filling, raisins, cinnamon, and lemon peel in small bowl. Spoon 1 heaping tablespoonful apple filling on east pastry circle, slightly off center. Brush pastry edges with milk and fold pastry over filling to make half-moon shape. Press edge of pastries with fork to seal and place on ungreased baking sheets. Brush tops with milk and sprinkle with sugar. Repeat with remaining sheet of pastry and apple filling.

Bake 18 to 22 minutes or until golden brown. Remove from baking sheets and cool on wire racks.