Pear Raspberry Puff Pastries

Mix the flour and sugar together in a large bowl. Gradually stir in the water until the dough holds together enough to clean the sides of the bowl. (You may not need the full amount of water.)

Shape into a flat ball and allow it to rest for at least 10 minutes. Place the butter between two pieces of plastic wrap and pound it into a flat disc using a rolling pin. Refrigerate this until its firm for about 20 minutes.

On a lightly floured surface, roll out the dough into a large rectangle that's about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in the dough. Repeat this process three times.

Stir the pears and raspberry preserves in a medium bowl.

Unfold the pastry sheets on a lightly floured surface. Roll each sheet into a 12-inch square and cut each into 12 squares. Spoon 1 rounded teaspoon pear mixture onto the center of each square.

Brush the edges the of pastries with water and fold in half to form a rectangle. Press the edges to seal. Place the pastries on 2 baking sheets, about 2 inches apart. Keep it in the refrigerator for 15 minutes.

Heat the oven to 400 degrees F or 204 degrees C.

Bake for 12 minutes or until the pastries are golden brown in color.