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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (15-ounce) package refrigerated piecrusts |
1 (8-ounce) container soft cream cheese |
1/3 cup sugar |
1/2 cup chopped cranberries |
1/2 cup chopped pecans, toasted |
1 teaspoon grated orange rind |
2 tablespoons powdered sugar |
Directions:
1. Unfold piecrusts, and press out fold lines. Cut each piecrust into 4 (4-inch) squares, discarding scraps.
2. 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.
3. Crimp edges with a fork. Place on lightly greased baking sheets. Bake at 350° for 18 to 20 minutes or until golden.
4. Sprinkle with powdered sugar; serve warm or at room temperature.
5. Note: You can freeze unbaked pies in airtight containers up to 1 month. Bake frozen pastries at 350º for 25 minutes or until golden.
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