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Ingredients
- 1/2 cup chopped dried mixed fruit
- 1/3 cup chopped pecans
- 2 Tbsp. honey
- 1 ready-to-use refrigerated pie crust
- 60 g Philadelphia Brick Cream Cheese, softened
- 1 egg, beaten
Method
- Heat oven to 350F.
- Cook and stir fruit, nuts and honey in saucepan on medium-low heat 3 min.
- Remove from heat.
- Roll out pie crust on lightly floured surface to 1/8-inch thickness.
- Cut into 18 rounds with 3-inch cookie cutter, rerolling scraps as necessary.
- Spoon 1-1/2 tsp.
- fruit mixture, then 1/2 tsp.
- cream cheese onto centre of each pastry round.
- Brush edges of pastry rounds with egg; fold in half.
- Seal edges with fork.
- Cut small slit in top of each with sharp knife; place on foil-covered baking sheet.
- Brush with any remaining egg.
- Bake 20 to 25 min.
- or until golden brown.
