April 18, 2024
Strawberry Rhubarb Pocket Pies
Pastry filled with strawberry rhubarb pie filling, baked and topped with vanilla glaze
Minutes Prep time: 15
Minutes Total time: 25
Servings: 8
Difficulty: Intermediate
Ingredients
Ingredients
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1/3 cup confectioners' sugar
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1 tablespoon whole milk
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1/4 teaspoon vanilla extract
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2 pkgs (8 oz each) refrigerated crescent roll dough sheets
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2 slices (1/8th each) leftover Marie Callender's® Strawberry Rhubarb Streusel Pie
Strawberry Rhubarb Pocket Pies
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 15 mg | 2% |
| Carbohydrate | 35 g | 12% |
| Cholesterol | 0 | |
| Total Fat | 14 g | 22% |
| Iron | 2 mg | 9% |
| Calories | 294 kcal | 15% |
| Sodium | 476 mg | 20% |
| Protein | 4 g | 9% |
| Saturated Fat | 5 g | 25% |
| Sugars | 13 g | 1% |
| Vitamin C | 1 mg | 1% |
Directions
Directions
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Step one
Preheat oven to 375°F. Whisk together sugar, miilk and vanilla in small bowl until mixture is thick but pourable. If needed, add a few extra drops of milk. Refrigerate until pocket pies are baked.
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Step two
Roll out 1 crescent dough sheet onto flat surface. Using pizza cutter, cut dough into 8 rectangles; place on baking sheet. Spoon 1 rounded tablespoon strawberry rhubarb pie filling and streusel in center of each rectangle; discard pie crust.
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Step three
Roll out and cut second crescent dough sheet evenly into 8 rectangles. Cover each filled rectangle to enclose filling. Press edges with fork to seal. Prick tops with fork to vent. Bake 10 to 13 minutes or until lightly browned. Drizzle each pocket pie with glaze just before serving.
Tips
To make festive, top glaze with holiday themed sprinkles.
Try a different shape by using various cookie cutters
Preparation images
Strawberry Rhubarb Pocket Pies
Nutrition information
