light corn syrup
Roll pastry on floured surface to 2 20 inch x 15 inch rectangles. Trim edges evenly.
With a sharp knife cut into 12 5 inch squares. Spoon a rounded tablepoon prune filling onto center of each square; bring 2 opposite corners over filling to overlap about 1 inch.
Place on cookie sheets 2 inches apart.
Let rise in a warm place until double in bulk, about 30 minutes.
Warm corn syrup slightly in small saucepan; brush over pastries; bake 5 minutes more.
Remove to wire rack; cool.
You may substitute cherry or apple pie filling, or apricot preserves for the prune filling.