Mixed Berry Hand Pies

• 1/2 cup butter, softened
• 1/2 cup Philadelphia Cream Cheese Product
• 1-1/2 cups flour
• 1 cup each fresh blueberries and raspberries
• 1/3 cup granulated sugar
• 1 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2 tsp. corn starch
• 1 egg
• 1 tsp. water
• 1 Tbsp. turbinado sugar

1. Use pulsing action to process butter, cream cheese product and flour in food processor until mixture is well blended and forms ball.
2. Divide dough in half; shape each into ball.
3. Wrap tightly in plastic wrap.
4. Refrigerate 1 hour.
5. Heat oven to 375 degrees F. Toss berries with granulated sugar, lemon zest and corn starch.
6. Roll out 1 ball of dough on lightly floured surface into 14x7-inch rectangle.
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 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 turbinado style 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, lemon zest, corn starch, egg, water, turbinado sugar

Taken from www.kraftrecipes.com/recipes/mixed-berry-hand-pies-160855.aspx (may not work)