Cream Cheese Cranberry Pockets

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 (15 ounce) package refrigerated pie crusts
• 1 (8 ounce) container soft cream cheese
• 1/3 cup sugar
• 1/2 cup chopped fresh cranberries
• 1/2 cup chopped pecans
• 1 teaspoon grated orange rind
• 2 tablespoons powdered sugar

Recipe

• 1 unfold pie crusts, and press out fold lines.
• 2 cut each pie crust into 4 squares, discarding scraps.
• 3 combine cream cheese and next 4 ingredients; spread 1/4 cup mixture onto each pastry square, leaving a 1/2-inch border.
• 4 moisten edges with water; fold pastry diagonally over filling, pressing edges to seal.
• 5 crimp edges with a fork.
• 6 place on lightly greased baking sheets.
• 7 bake at 350° for 15 to 18 minutes or till golden brown.
• 8 sprinkle pockets with powdered sugar, and serve warm or at room temperature.
• 9 yield: 8 servings note: unbaked pockets may be frozen in airtight containers up to 1 month.
• 10 bake frozen pockets at 350° for 25 minutes or until golden.