Pie: Cinnamon Bun Pie Pockets

Tuesday, September 25, 2012
 I recently saw this recipe over at picky palate and I had to try it out.  These remind me of pies on a stick in their little minature form, but I've never tried a cinnamon bun flavored pie.  Oh.  My.  These were super simple and super delicious.  You can call them dessert.  I called them breakfast.  I halved the recipe for the sake of the buttons on my clothes, but I'll post the full recipe.  It also calls for a 3 inch cookie cutter (round).  I used the lid of a jar. 
Cinnamon Bun Pie Pockets
2 refrigerated 9-in pie crust, 8 oz of softened cream cheese, 1/4 c. packed brown sugar, 1/2 t. ground cinnamon, an additional 1/2 t. ground cinnamon (for pie topping), 1 T. sugar, 2 T butter (melted), 1 c. powdered sugar, 2-3 T milk or heavy cream. 
1.  Unroll pie crust and cut out 3 inch round pieces (12 per 9 inch round)
 2.  Mix cream cheese, brown sugar and 1/2 t. cinnamon.  Place cookies on siplat lined baking sheet, or baking stone.  Place 1 T. of mix into 1/2 of the rounds. 
 3.  Brush water along the edge of the filled dough and add top dough piece.  Press together. 
4.  Mix the sugar and 1/2 t. cinnamon.  Brush the tops of the pies with the melted butter, sprinkle with the cin/sugar mix. 
 5.  Bake at 350 for about 25 minutes.  Whisk together powdered sugar and cream.  Drizzle over the tops of the warm pies.  Devour.  Rinse.  Repeat.

1 comment

Delaney said...

Looks scrumptious