1 Package TENDERFLAKE Puff Pastry - thaw according to package directions
1 Package TENDERFLAKE Pie Shells - thawed according to package directions
Topping and Filling
2 Cups (500 mL) Brown Sugar
1 Cup (250 mL) Unsalted Butter - Room Temp
2 Tablespoons (30 mL) Melted Butter
2 Teaspoons (10 mL) Cinnamon
1 Cup (250 mL) Raisins
½ Cup (125 mL) Chopped Walnuts
directions
PREHEAT oven to 375°F (190°)
Line 10-12" (25.5-30.5 cm) Round Baking Pan w/ Parchment
In a Mixing Bowl, combine Brown Sugar, Soft Butter and Cinnamon
Spread Half of the Mixture into Prepared Baking Pan and sprinkle with a few Raisins and Walnuts
Roll out Puff Pastry to 14" x 10" on lightly floured surface
Cut ONE (1) Pie Crust in half and half into Quarters. Place One (1) Whole Pie Crust onto Puff Pastry, then, the Half Crust and layer with the 2 Quarter Pieces
Spread Puff Pastry with a light coating of the Butter Mixture and sprinkle lightly with Raisins and Walnuts
Roll up and then, slice into 14 pieces.
Arrange in prepared Baking Pan
Bake at 375 for 1 hour and 10 minutes
Remove from oven. Allow to cool, before removing from pan, to expose the topping for approximately 15 minutes
