Almond Raspberry Pastry Pocket

Campbell's Almond Raspberry Pastry Pocket Recipe

Each bite of this delectable dessert features flaky puff pastry filled with a mix of raspberry preserves, crushed oatmeal cookies, golden raisins and a hint of almond flavor.

At a glance


15 min.


1 hr. 25 min.



Thaw: 40 min.

Bake: 30 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1/2 cup crushed crisp oatmeal cookie without raisins
2 tablespoons butter, softened
1/4 teaspoon almond extract
1/2 cup golden raisins
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tablespoon raspberry preserves
2 tablespoons confectioners' sugar (optional)

How to Make It

  • 1

    Heat the oven to 375°F.  Lightly grease a baking sheet.

  • 2

    Place the cookie crumbs, butter, almond extract and raisins into a food processor or blender.  Cover and process until the mixture is combined.

  • 3

    Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle.  Cut into 2 (4 1/2 x 12-inch) rectangles. Place 1 rectangle onto the baking sheet. Spread the preserves on the pastry to within 1/2 inch of the edges. Sprinkle with the cookie mixture.  Top with the remaining pastry rectangle.  Crimp the edges with a fork to seal.  Cut 2-inch slits 2 inches apart in the top of the pastry.

  • 4

    Bake for 30 minutes or until the pastry is golden brown.  Sprinkle with the confectioners' sugar, if desired.

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