Thursday, October 21, 2010

Cinnamon Bun Pie Pockets

I found this recipe on stumble upon last year and saved it as a favorite but then just never made them for the longest time and I wish I would have thought to make them sooner because these are delicious! After not doing so hot on my spanish test I needed a little pick me up and so I thought these would be perfect especially since it is getting nice and cold out a warm little treat was just what I needed in this fall weather!

The blog where I found these on is called gimme some oven an it is not a vegan site but I easily converted her recipe so I suggest you check it out plus she has a lot better pictures for prep work and instructions.

These were so easy to make and so delicious so make a list and go get:

2 refrigerated 9-inch pie crusts (they come in a pack of two)
1 tub (8 oz.) vegan cream cheese (I used tofutti brand)
1/4 cup brown sugar, packed
1 tsp. ground cinnamon (1/2 for filling, 1/2 for topping)
1 Tbsp. sugar
2 Tbsp. vegan butter, melted (I always use Earth Balance)
1 cup powdered sugar
2-3 Tbsp. soy milk or water (I used almond dream vanilla)

First set your oven to 350 F, line a baking sheet with parchment paper or aluminum foil, and put out all the ingredients and measuring utensils. Then clear a counter or cutting board and sprinkle it with flour before spreading out the pie crust dough. I did not roll the dough so just using the pie crust as is yielded 8 little bun pockets but I think if you were to roll it out you could get at least a dozen. It just depends how thick you want your crusts to be and if you need to make more you can always double the batch!

After spreading out the dough on the floured surface pick what shape you want to make. I stuck with the circles just for the first time but next time I will definitely be breaking out my heart shaped cookie cutter. Also if you do not have any cookie cutters you can do like I did to make the circles I just found a wide glass to cut them with (about 3 inches across). Cut two circles for each pie, one for the top and one for the bottom and place the bottoms evenly spaced on the baking sheet with the tops set aside (you can put them fairly close because they dont rise too much).

Next is the fun part grab a medium sized bowl and mix together the cream "cheese", brown sugar and half of the cinnamon (1/2 tsp.) I used a hand mixer but if your up for a work out you could surly beat it with a fork just make sure to let the cream "cheese" soften first.

After this you can scoop a generous portion of the cream "cheese" mixture into the center of each circle. Then rub a little bit of water around the edges of the circle to wet before placing the top circle on. seal the edges with either your finger or pressing with a fork. Now mix together the sugar and remaining cinnamon. Spread the melted butter on top and sprinkle the cinnamon sugar mixture on top before baking. The cinnamon shouldn't burn on top which I was fearful of; it will just darken up the tops a bit.

Bake for 25 to 30 minutes or until the dough looks a little golden brown.

While your letting them cool a little whip, up the last addition to these tasty treats, the drizzle. Mix the powdered sugar with the soy milk using either a fork or a whisk until a desired consistency. I like mine to be a little thick but drizzle-able. Now slowly pour the frosting glaze over the buns and serve while there still warm.

Enjoy them while they last cause mine sure were gone fast!

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