Directions:
- Unfold piecrusts, and press out fold lines. Cut each piecrust into 4 (4-inch) 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 a fork. Place on lightly greased baking sheets. Bake at 350° for 18 to 20 minutes or until golden.
- Sprinkle with powdered sugar; serve warm or at room temperature.
- Note: You can freeze unbaked pies in airtight containers up to 1 month. Bake frozen pastries at 350º for 25 minutes or until golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.77 Kcal (832 kJ) | ||
| Calories from fat | 129.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.39g | 22% | |
|---|---|---|---|
| Cholesterol | 3.9mg | 1% | |
| Sodium | 102.6mg | 4% | |
| Potassium | 189.9mg | 4% | |
| Total Carbs | 17.07g | 6% | |
| Sugars | 10.28g | 41% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 2.4g | 5% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 20.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 452.52 Kcal (1895 kJ) | ||
| Calories from fat | 294.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.76g | 22% | |
|---|---|---|---|
| Cholesterol | 8.87mg | 1% | |
| Sodium | 233.59mg | 4% | |
| Potassium | 432.32mg | 4% | |
| Total Carbs | 38.86g | 6% | |
| Sugars | 23.41g | 41% | |
| Dietary Fiber | 4.32g | 8% | |
| Protein | 5.46g | 5% | |
| Vitamin C | 2.9mg | 2% | |
| Iron | 1.3mg | 3% | |
| Calcium | 46.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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