Cream Cheese Cranberry Pockets

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“A great way to use leftover cranberries! You can freeze these for later!”

Ingredients Nutrition

  • 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


  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.

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