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Wait'll you sink your teeth into the sweet 'n' creamy cranberry filling inside our flaky Cranberry Pockets. This recipe does triple-duty for breakfast, snacking, or dessert, making it a holiday season hero!
What You'll Need
- 1 (15-ounce) package refrigerated pie crusts
- 1 (8-ounce) container 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
What to Do
- Preheat oven to 350 degrees F. Unroll pie crusts. Cut each pie crust into 4 squares, discarding scraps.
- Combine cream cheese and next 4 ingredients; spread 1/4 cup mixture onto each pastry square, leaving a 1/2-inch border. Moisten edges with water; fold pastry diagonally over filling, pressing edges to seal. Crimp edges with 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.
Unbaked pockets can be frozen in airtight containers up to 1 month. To serve, bake frozen pockets at 350 degrees F for 25 minutes or until golden, and then sprinkle with powdered sugar.
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