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.
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.