Cream Cheese Cranberry Pockets

Ingredients

• 1 (15 ounce) package refrigerated pie crusts
• 1 (8 ounce) container soft cream cheese
• 13 cup sugar
• 12 cup chopped fresh cranberries
• 12 cup chopped pecans
• 1 teaspoon grated orange rind
• 2 tablespoons powdered sugar

Instructions

1. Unfold pie crusts, and press out fold lines.
2. Cut each pie crust into 4 squares, discarding scraps.
3. Combine cream cheese and next 4 ingredients; spread 1/4 cup mixture onto each pastry square, leaving a 1/2-inch border.
4. Moisten edges with water; fold pastry diagonally over filling, pressing edges to seal.
5. Crimp edges with a fork.
6. Place on lightly greased baking sheets.
7. Bake at 350 for 15 to 18 minutes or till golden brown.
8. Sprinkle pockets with powdered sugar, and serve warm or at room temperature.
9. Yield: 8 servings Note: Unbaked pockets may be frozen in airtight containers up to 1 month.
10. Bake frozen pockets at 350 for 25 minutes or until golden.