Flaky pie crust filled with sweet and creamy cranberry filling. These delightful baked turnovers are easy-to-prepare desserts that are also great for breakfast and snacks! Here is an easy dessert recipe for Creamy Cranberry Pockets.
1 package 15-ounce frozen pie crusts, thawed
1 pack 8-ounce cream cheese, softened
1/2 cup chopped fresh cranberries
1/2 cup chopped pecans
1/3 cup granulated sugar
1 teaspoon grated orange rind
2 tablespoons powdered sugar
Preheat oven to 350 degrees F. Carefully unroll pie crusts on a flat surface and cut each sheet into 4 squares.
In a medium mixing bowl, combine cream cheese, cranberries, pecans, sugar and orange rind. Spread 1/4 cup mixture onto each pastry square, leaving a 1/2-inch border. Moisten edges with water then fold pastry diagonally over filling to create rectangular pockets. Press edges to seal and crimp using tines of fork. Place on lightly greased baking sheets.
Bake 15 to 18 minutes or until golden. Sprinkle pockets with powdered sugar, and serve warm or at room temperature.
Notes: Other berries, such as strawberries and blueberries, can be used instead of cranberries. Unbaked Creamy Cranberry Pockets can be frozen in airtight containers and baked when the need arises. Frozen pockets can last for a month.