Blueberry Cream Cheese Mini Pies

By prairiemama

Looking for dessert made using Pillsbury® refrigerated biscuits? Enjoy these citrusy mini pies filled with cream cheese and blueberry filling; topped with streusel.

Ingredients

• Streusel:
• 6 tablespoons all-purpose flour
• 1/4 cup sugar
• 1 tablespoon grated lemon peel
• 1/4 cup cold butter or margarine
• Blueberry Filling:
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1 cup water
• 4 cups fresh or frozen blueberries
• 1 teaspoon grated lemon peel
• 1 tablespoon fresh lemon juice
• Cream Cheese Filling:
• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• Crust:
• 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers
• refrigerated biscuits

Preparation

Step 1

1.Heat oven to 350°F. In medium bowl, mix flour, 1/4
cup sugar and 1 tablespoon lemon peel. Cut in butter,
using pastry blender (or pulling 2 table knives
through ingredients in opposite directions), until
mixture looks like coarse crumbs. Set aside.
2. In 2-quart saucepan, mix 3/4 cup sugar and the
cornstarch. Gradually stir in water. Cook and stir over
medium heat about 10 minutes or until thickened.
Add 1 1/2 cups of the blueberries. Reduce heat to
low. Cover; cook about 10 minutes or until mixture
returns to a boil. Stir in 1 teaspoon lemon peel and 1
tablespoon lemon juice. Add remaining blueberries;
stir gently. Set aside.
3. In small bowl, beat cream cheese filling ingredients
until smooth; set aside.
4. Separate dough into 8 biscuits. Split each biscuit in
half to make 16 rounds. With floured fingers, flatten
each to form 4-inch round. Press 1 biscuit round into
each of 16 ungreased regular-size muffin cups. Spoon
1 tablespoon cream cheese filling and 2 tablespoons
blueberry filling into each biscuit-lined cup.
5. Sprinkle each with about 1 tablespoon streusel (cups
will be full). 5 Bake 18 to 22 minutes or until golden
brown. Cool 5 minutes. Remove from muffin cups to
cooling rack. Cool 10 minutes before serving.