Vanilla Creme Pastries

Thaw puff pastry according to package directions; unfold. Place puff pastry sheet on baking sheet. With a knife, score into 8 rectangles (4 3/4- by 2 3/8-inches each). Bake in a 375 degree oven for 20 to 25 minutes, or until puffed and golden. Cool on wire rack. Cut into rectangles along the score lines.

In a medium mixing bowl combine yogurt, sour cream and brown sugar. Transfer half of the yogurt mixture to another bowl. Fold 1/2 cup of the grapes into one portion of the yogurt mixture.

To assemble pastries, split pastry rectangles in half horizontally; spread each bottom half with about 2 tablespoons of the yogurt grape mixture. Cap with pastry tops; spoon on about 1 tablespoon yogurt mixture without grapes. Top tortes with remaining grapes, cut-side down. Sprinkle with nuts. Serve immediately or cover and chill up to 2 hours.