Honey Nut and Fruit Empanadas

• 1/2 cup chopped dried mixed fruit
• 1/3 cup chopped pecans
• 2 Tbsp. honey
• 1 ready-to-use refrigerated pie crust
• 60 g Philadelphia Brick Cream Cheese, softened
• 1 egg, beaten

1. Heat oven to 350F.
2. Cook and stir fruit, nuts and honey in saucepan on medium-low heat 3 min.
3. Remove from heat.
4. Roll out pie crust on lightly floured surface to 1/8-inch thickness.
5. Cut into 18 rounds with 3-inch cookie cutter, rerolling scraps as necessary.
6. Spoon 1-1/2 tsp.
7. fruit mixture, then 1/2 tsp.
8. cream cheese onto centre of each pastry round.
9. Brush edges of pastry rounds with egg; fold in half.
10. Seal edges with fork.
11. Cut small slit in top of each with sharp knife; place on foil-covered baking sheet.
12. Brush with any remaining egg.
13. Bake 20 to 25 min.
14. or until golden brown.

mixed fruit, pecans, honey, ready, cream cheese, egg

Taken from www.kraftrecipes.com/recipes/honey-nut-fruit-empanadas-167816.aspx (may not work)