Cinnamon Bun Pie Pockets

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READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Unroll both pie crusts and place onto a lightly floured surface.
  • Using a 3" round cookie cutter, cut rounds out of crust until all crust is used.
  • You should get approximately 12 rounds per pie crust, re-rolling scraps one time if needed.
  • In a mixing bowl, mix the cream cheese, brown sugar and (1/2 tsp.) cinnamon until well combined.
  • Place half (12) of the rounds onto a parchment or silpat-lined baking sheet.
  • Using a small cookie scoop, scoop a heaping tablespoon of cream cheese mixture onto the centers of the 12 crusts.
  • Lightly brush water around outer edges of the filled dough then place remaining rounds on top of filled rounds.
  • Gently press edges to seal.
  • Place sugar and (1/2 tsp.) cinnamon into a small bowl and mix to combine.
  • Brush tops of pies with melted butter then sprinkle with cinnamon/sugar mixture.
  • Bake for 25-30 minutes or until tops of pies are golden brown.
  • Once pies are cooled, whisk powdered sugar and cream until mixed well and a desired drizzling consistency.
  • Drizzle over tops of pies. Serve warm.
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