Mixed Berry Hand Pies

• 1/2 cup butter, softened
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 1-1/2 cups flour
• 1 cup each fresh blueberries and raspberries
• 1/3 cup granulated sugar
• 2 tsp. cornstarch
• 1 tsp. lemon zest
• 1 egg
• 1 tsp. water
• 1 Tbsp. coarse sugar

1. Use pulsing action to process butter, cream cheese spread and flour in food processor until mixture is well blended and forms ball.
2. Divide dough in half; shape each half into ball.
3. Wrap individually in plastic wrap.
4. Refrigerate 1 hour.
5. Heat oven to 375 degrees F. Toss berries with granulated sugar, cornstarch and lemon zest.
6. Roll out 1 ball of dough into 14x7-inch rectangle on lightly floured surface.
7. Cut lengthwise in half, then cut each strip crosswise in half.
8. Repeat with remaining dough.
9. Beat egg and water until blended.
10. Spoon 1/4 cup berry mixture onto one end of each dough strip.
11. Brush edges of dough with egg; fold in half.
12. Seal edges with fork; place on parchment-covered baking sheets.
13. Cut small slits in tops to allow steam to escape; brush with any remaining egg.
14. Sprinkle with coarse sugar.
15. Bake 35 to 40 min.
16. or until juices are bubbly and pastries are golden brown.

butter, philadelphia cream cheese, flour, blueberries, sugar, cornstarch, lemon zest, egg, water, coarse sugar

Taken from www.kraftrecipes.com/recipes/mixed-berry-hand-pies-160163.aspx (may not work)