Blueberry-Vanilla Cream Cheese Pies

These portable pies are like mini blueberry cheesecakes wrapped in puff pastry.
Blueberry-filled pies.
Photo by Lisa M.
Blueberry-filled pies.
Blueberry-filled pies.

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Ingredients

  • 2

    (17.3-ounces) packages frozen puff pastry

  • 3

    ounces cream cheese, softened

  • 7

    tablespoons granulated sugar

  • Seeds scraped from 1/2 vanilla bean (or 1/2 tsp. pure vanilla extract)

  • 2

    large egg yolks

  • 1

    cup blueberries

  • 2

    teaspoons cornstarch

  • 2

    teaspoons crème de cassis

  • 1/8

    teaspoon kosher salt

  • Confectioners’ sugar for finishing

Directions

Thaw 3 sheets of puff pastry overnight in the refrigerator. Position racks in the top and bottom thirds of the oven and heat the oven to 375°F. In a medium bowl, combine the cream cheese, 3 tablespoons of the sugar, the vanilla bean seeds (or extract), and 1 of the egg yolks. Mix with a wooden spoon until well combined and smooth. Combine the blueberries, 2 tablespoons of the sugar, the cornstarch, crème de cassis, and salt in another medium bowl and mix gently. On a lightly floured surface, roll each pastry sheet into a 10-inch square. Using a 4-inch round cutter (or a small plate as a guide), cut out 4 rounds from each sheet. Arrange them on 2 parchment-lined rimmed baking sheets. In a small bowl, beat the remaining egg yolk with 1 teaspoon water. Brush the outer edge of each pastry round with the egg wash. Dollop 1/2 tablespoon of the cream cheese mixture in the center of each round. Top with 1 tablespoon of the blueberry mixture. Fold in half to form a half-moon shape and pinch the edges together to seal them. Lightly brush each pie with egg wash and sprinkle with 1/2 teaspoon of the remaining sugar. With the tip of a paring knife, cut a steam vent in the center of each pie. Bake until golden-brown, about 25 minutes, swapping and rotating the baking sheets’ positions about halfway through. Cool slightly on the baking sheets and then transfer to a rack to cool completely. Before serving, sprinkle the pies with confectioners’ sugar.

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