Cream Cheese and Pomegranate Poptarts

18 November 2012

Yesterday morning I woke up at what seems like the crack of dawn to do a handful of baking for our neighbor down the way, halfway through I realized that I had left over pie dough from the other night that I need to use before we left. And since I was already in the sweet tooth baking spirit I rolled out the dough, cut some shapes and filled them with a cream cheese and pomegranate mixtures. Turns out what   I stumbled upon just so happens to be incredible and I will probably be using these for Christmas morning and possibly Thanksgiving this week. Who knew accidents could be so good...

Homemade Cream Cheese and Pomegranate Poptarts
1 Refrigerated Pie Dough (Use Immaculate Baking Co. - No Hydrogenated Oils & GMO's)
4 Oz. Softened Cream Cheese
1 Tbsp. Sugar, Extra to Sprinkle 'Crust'
1 Tsp. Vanilla Extract
1/4 Of A Pomegranate, Seeded

Preheat Oven to 350˚

Roll out the dough and cut with desired cookie cutter shape, or go original with 2.5"x2.5" rectangles. 
Combine Cream Cheese, 1 Tbsp. Sugar and Vanilla in small bowl, stir until smooth. 
Smear about a teaspoon of filling on each "tart" and top with 1/2 Tsp. Of Pomegranates. Add the top crust and seal edges. 
 Spring With Sugar and Bake for 10 Minutes or Until Light Golden Brown.
Let Cool & Enjoy.