STRAWBERRY RHUBARB POCKET PIES

  

April 19, 2017

STRAWBERRY RHUBARB POCKET PIES 5 0 5 0

Pastry filled with strawberry rhubarb pie filling, baked and topped with vanilla glaze

  • Prep: 15 mins
  • 15 mins

    15 mins

  • Yields: 8

Ingredients

1/3 cup confectioners' sugar

1 tablespoon whole milk

1/4 teaspoon vanilla extract

2 pkgs (8 oz each) refrigerated crescent roll dough sheets

2 slices (1/8th each) leftover Marie Callender's® Strawberry Rhubarb Streusel Pie

Directions

1Preheat 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.

2Roll 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.

3Roll 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.

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