1 (3.4 ounce) box vanilla instant pudding mix
1 (8 ounce) container sour cream
1/2 (17 1/4 ounce) package frozen puff pastry sheets, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (21 ounce) can cherry, strawberry or raspberry pie filling
Unfold pastry on a lightly floured surface; roll lightly to remove folds. Cut in half lengthwise. Cut each piece crosswise into 5 (2-inch wide) rectangles, and place on baking sheets. Bake at 400 degrees F for 12-14 minutes or until golden; remove to wire racks to cool.
Beat pudding mix and sour cream at low speed with an electric mixer until thickened (about 2 minutes). Fold in whipped topping.
Split pastry rectangles in half horizontally. Spoon about 3 tablespoons filling into bottom halves, and top with 2 tablespoons pie filling. Cover with top; drizzle with remaining pie filling.
Makes 10 servings.