Cream Cheese Cranberry Pockets

1. 1

   Unfold pie crusts, and press out fold lines.

2. 2

   Cut each pie crust into 4 squares, discarding scraps.

3. 3

   Combine cream cheese and next 4 ingredients; spread 1/4 cup mixture onto each pastry square, leaving a 1/2-inch border.

4. 4

   Moisten edges with water; fold pastry diagonally over filling, pressing edges to seal.

5. 5

   Crimp edges with a fork.

6. 6

   Place on lightly greased baking sheets.

7. 7

   Bake at 350 for 15 to 18 minutes or till golden brown.

8. 8

   Sprinkle pockets with powdered sugar, and serve warm or at room temperature.

9. 9

   Yield: 8 servings Note: Unbaked pockets may be frozen in airtight containers up to 1 month.

10. 10

    Bake frozen pockets at 350 for 25 minutes or until golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.