Ingredients
3
oz cream cheese (from 8-oz package), softened
3
tablespoons sweetened coconut flakes
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6
tablespoons dulce de leche (from 13.4-oz can)
1
egg, slightly beaten
1
tablespoon powdered sugar
Preparation
Heat oven to 400°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix cream cheese and 2 tablespoons of the coconut flakes.
Unroll 1 pie crust onto lightly floured surface. Using 3-inch round cookie cutter, cut 9 rounds from the crust. Reroll dough, and cut an additional 3 rounds from crust; repeat with second pie crust, for a total of 24 dough rounds.
Top each of 12 dough rounds with about 1 1/2 teaspoons of the cream cheese mixture, then top each with 1 1/2 teaspoons dulce de leche. Sprinkle remaining 1 tablespoon coconut evenly over filling on dough rounds.
Using pastry brush, brush edges of each dough round with beaten egg. Top each round with another dough round; press edges together with fork to seal. Prick top of each round with fork; brush tops with beaten egg.
Bake 13 to 15 minutes or until golden brown. Sprinkle with powdered sugar. Cool 5 minutes before serving.
