Cream Cheese Cranberry Pockets

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

• Ready In: 25 mins
• Serves: 8

Ingredients

• 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

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.