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“These wonderful little pockets are filled with yummy, ooey-gooey cherry-cheese goodness! Kids love to help make these! Make 'em by the dozen, freeze and kids can heat them up for an after-school snack!”
READY IN:
25mins
SERVES:
16
YIELD:
16 pockets
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. In mixing bowl, combine cream cheese, cinnamon and pie filling.
  3. Unroll crescent dough, flatten into one large sheet, pressing edges and perforations together.
  4. Cut into 16 circles, approximately 4 inches in diameter (use a cookie cutter this size or improvise with a cup or just use a knife).
  5. Place approximately 1 tablespoon cherry mixture in center of each circle.
  6. Fold dough in half, seal by pinching with your fingers.
  7. Place on cookie sheet with approx one inch from one another.
  8. Brush each pocket with egg white.
  9. Bake approximately 15 minutes or until light brown.
  10. For freezing: place baked and cooled pockets in freezer safe Ziploc bag. To reheat: microwave, turning pocket every 15 seconds until warm all the way through.

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