Cinnamon Cream Cheese Pocket Pies

. at . 4 comments

Marsha humored me by saying “yes” to my recipe suggestion for the bake sale:  aka Inside Out Cinnamon Bun Pie Pockets from the Picky Palate. We had already planned on making mini quiches. But I came across this pie pocket recipe several weeks ago and kept thinking about them. So tonight we rolled, cut, mixed and poured. The result? Lovely deliciousness. 

The bake sale is Sunday, May 2 at CNC. The proceeds will fund scholarships and supplies for Women’s Retreat 2010.

Marsha and I are bringing the pocket pies and mini quiches.

 

The recipe is below. Enjoy. Be sure to leave a comment if you make these too. 

Ingredients . . .  

For Pie Pockets 

  • 2 refrigerated 9 inch pie crusts
  • 8 oz softened cream cheese
  • ¼ cup packed brown sugar
  • 1 teaspoon ground cinnamon

For Sprinkle 

  • 2 Tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 2 Tablespoons melted butter

For Glaze 

  • 1 Cup powdered sugar
  • 2-3 Tablespoons heavy cream

Directions 

  1. Preheat oven to 350 degrees F. 
  2. Unroll both pie crusts and place onto a lightly floured countertop.  (We put ours on an unfloured, smooth cutting mat.) Using a 3 inch round cutter, cut rounds out of crust until all crust is used.  You should get approximately 12 rounds per pie crust, re-rolling scraps one time. (We got 15 rounds.)
  3. In a mixing bowl, mix the cream cheese, brown sugar and cinnamon until well combined.
  4. Place half (12) of the rounds onto a baking sheet. 
  5. Using a small-medium cookie scoop, scoop a heaping Tablespoon of cream cheese mixture onto the centers of the 12 crusts. 
  6. Lightly brush water around outer edges of the filled dough then place remaining rounds on top of filled rounds. 
  7. Gently press edges to seal. (We were too gentle and several of the pies came open during baking.) 
  8. Place sugar and cinnamon into a small bowl and mix to combine. 
  9. Brush tops of pies with melted butter then sprinkle with cinnamon/sugar mixture. 
  10. Bake for 25-30 minutes or until tops of pies are golden brown. 
  11. Whisk powdered sugar and cream until mixed well and a desired drizzling consistency.  Drizzle over tops of pies (while still on baking sheet).
  12. Move pies to cooling rack.
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Entry filed under: Main, Recipes, Women's Events.

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4 Comments Add your own

  • 1. Elizabeth  |  . at .

    I love the photos! Those turned out super yummy looking!!!

    Like

    Reply
  • 2. susan2009  |  . at .

    Thanks. They tasted super yummy too. And it was so fun to spend time creating with Marsha.

    Like

    Reply
  • 3. Susan  |  . at .

    I was blog walking this morning. I am going bookmark your blog so I can try this recipe. They look delicious and would be nice for tea or brunch. Would they freeze well? I enjoyed reading your blog.
    Blessings and a beautiful day to you!
    Susan

    Like

    Reply
    • 4. susan2009  |  . at .

      Susan, Thanks for stopping by. I never heard the term “blog walking” before. 🙂

      These would be very tasty for a tea or brunch.Marsha and I are hoping to experiment with the filling – a lemon and a chocolate/orange are two flavors we want to experiment with.

      We did not freeze any of ours, Susan. We made them the night before and they were still great the next morning.

      I did a little research (via swagbucks instead of google). Many people said freezing cream cheese is not a good idea as the taste and cheese deteriorates upon thawing. However, two people noted that cheesecake and a cooked casserole with cream cheese will freeze, thaw (and reheat in the case of the casserole) quite nicely. I guess it would be best to try it and see. If we freeze any I will let you know.

      Blessings and a beautiful day to you as well. 🙂

      Like

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