Blackberry Lemon Hand Pies

Ingredients

• 4 oz cream cheese, softened
• 2 tablespoons sugar, plus additional for sprinkling
• 2 tsp lemon extract
• 4 tbsp fresh lemon juice
• 8 tsp Bonne Maman Blackberry Preserves
• Zest of one lemon, divided
• 1 box refrigerated pie crust (2 crusts)
• 1 egg, beaten

Instructions

1. Preheat oven to 400 degrees.
2. Line a large baking sheet with parchment paper.
3. Whisk cream cheese, 2 tablespoons sugar, lemon extract, lemon juice, and half the lemon zest until smooth and creamy.
4. Put 8 tbsp of blackberry preserves in a small bowl and mix until smooth.
5. Roll out pie crusts and cut each circle into 8 wedges using a pizza cutter or knife. Place 8 wedges on the baking sheet.
6. Spoon 1 tablespoon lemon mixture in center of each wedge on cookie sheets and spread to within 1/2 inch of the edges; top with 1 tablespoon of the blackberry preserves and spread to within 1/2 inch of edges. Top with remaining pie crust wedges. Press edges with fork to seal.
7. Brush tops of tarts lightly with beaten egg and sprinkle with sugar.
8. Bake in 400 degree oven for 17-20 minutes until golden brown. Cool slightly and garnish each with the remaining lemon zest.