Cream Cheese Cranberry Pockets

Total Time
Prep 10 mins
Cook 15 mins

A great way to use leftover cranberries! You can freeze these for later!

Ingredients Nutrition

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


  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.


Most Helpful

These are really nice, tasty little pockets. I spread the cream cheese mixture over just half of the pastry square in order to fold the other half over and crimp. I had leftover filling, which I've refrigerated and will use on my morning bagel tomorrow. They baked up nice and crisp and were very good. Thanks Sharon, good recipe!

Hey Jude November 02, 2003

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