Looking for a simple but delicious brunch snack recipe after you've filled your tummy with Thanksgiving treats? Look no further. Store bought crust makes these Cranberry Cream Pockets a snap to prepare, and they make a great way to use up leftover cranberry sauce after Thanksgiving.
What you'll need
- 2 boxes Pillsbury refrigerated pie crust (2 crusts come in each box)
- 1 (8 ounce) package of cream cheese, at room temperature
- 1/4 cup canned or fresh cranberry sauce
- 1 tablespoon sugar (plus more for sprinkling over top of pockets)
- 1 egg, lightly beaten
- Prepare the pockets in advance and freeze them uncooked, wrapped in wax paper and placed in a ziplock bag. Defrost before baking.
- Taste the cranberry cream cheese mixture before filling pockets to make sure the level of sweetness is to your liking. Homemade cranberry sauce tends to be more tart and may require a little extra sugar.
How to make it
Preheat oven to 400 degrees. Line 1 baking sheet with parchment paper and set aside.
Place cream cheese, cranberry sauce, and sugar in the bowl of an electric mixer and beat until combined (about 1 minute).
You will have 4 uncooked pie crusts; roll each out on a floured surface.
Working quickly so the dough doesn't soften too much, cut each pie crust into quarters, making 16 wedges total.
Top each wedge with 1 teaspoon of cranberry cream cheese mixture.
Fold each wedge of dough over the filling to form a pocket. Using the tines of a fork, press the edges closed to seal.
Brush the tops of each pocket lightly with beaten egg and sprinkle with sugar. Place on prepared cookie sheet.
Bake for 15-20 minutes or until lightly golden. Serve warm.
