Cream Cheese Cranberry Pockets

Total Time
25mins
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

Directions

  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

4 5

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!