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Delectable Desserts

Lemon Cheesecake Dessert Pockets

20 servings
Easy
45
Cream cheese and Dr. Oetker’s Lemon Pie Filling make a delicious filling for these sweet filled mini pastry pockets that are accented with cinnamon sugar.
Ingredients
How to Prepare
Lemon Cheesecake Dessert Pockets
1 package
Dr. Oetker Lemon Pie Filling
4 oz
cream cheese, softened bric-style plain
1 package
Shirriff Pie Crust Mix
1
egg
2 packages
Dr. Oetker Vanilla Sugar
0.5 tsp
cinnamon ground
Total:
45 min
Prep:
30 min
Lemon Cheesecake Dessert Pockets
1

Preheat oven to 350°F (180°C). 

2

Prepare pie filling as per package directions. While still hot, whisk in cream cheese until smooth. Refrigerate for 25 minutes.

3

Meanwhile, prepare pie crust mix according to package directions. Roll out dough into 15-inch (38 cm) round, about 1/8-inch (5 mm) thick. Using 3-inch (8 cm) round cookie cutter, cut out 20 rounds.

4

Spoon 1 tsp (5 mL) filling into centre of each round. Whisk egg with 1 tbsp water. Brush egg wash along edge of half of each round; fold over filling. Use tines of fork to seal edges. Brush tops lightly with remaining egg wash.

5

Bake on parchment paper–lined baking tray for 15 to 20 minutes or until golden brown. Let cool completely.

6

Meanwhile, whisk together vanilla sugar and cinnamon. Dust each pastry pocket with cinnamon sugar.

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Ingredients

Lemon Cheesecake Dessert Pockets
1 packageDr. Oetker Lemon Pie Filling
4 ozcream cheese, softened bric-style plain
1 packageShirriff Pie Crust Mix
1egg
2 packagesDr. Oetker Vanilla Sugar
0.5 tspcinnamon ground

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Lemon Cheesecake Dessert Pockets

1

Preheat oven to 350°F (180°C). 

2

Prepare pie filling as per package directions. While still hot, whisk in cream cheese until smooth. Refrigerate for 25 minutes.

3

Meanwhile, prepare pie crust mix according to package directions. Roll out dough into 15-inch (38 cm) round, about 1/8-inch (5 mm) thick. Using 3-inch (8 cm) round cookie cutter, cut out 20 rounds.

4

Spoon 1 tsp (5 mL) filling into centre of each round. Whisk egg with 1 tbsp water. Brush egg wash along edge of half of each round; fold over filling. Use tines of fork to seal edges. Brush tops lightly with remaining egg wash.

5

Bake on parchment paper–lined baking tray for 15 to 20 minutes or until golden brown. Let cool completely.

6

Meanwhile, whisk together vanilla sugar and cinnamon. Dust each pastry pocket with cinnamon sugar.