Blueberry Cream Cheese Mini Pies

By á-830

Ingredients

• Streusel:
• 6 Tbsp flour
• 1/4 cup sugar
• 1 Tbsp grated lemon peel
• 1/4 cup cold butter
• Blueberry Filling:
• 3/4 cup sugar
• 3 Tbsp cornstarch
• 1 cup water
• 4 cups fresh or frozen blueberries
• 1 tsp grated lemon peel
• 1 Tbsp fresh lemon juice
• Cream Cheese Filling:
• 1 package (8oz) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• Crust:
• 1 can Pillsbury Grands Flaky Layers refrigerated biscuits

Details

Servings 16

Preparation

Step 1

Heat oven to 350 degrees. In a medium bowl, mix flour, 1/4 cup sugar and 1 Tbsp lemon peel. Cut in the butter using a pastry blender or pulling 2 table knives through ingredients in opposite directions, until mixture looks like coarse crumbs. Set aside.

In a 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 tsp of the lemon peel and 1 Tbsp lemon juice. Add the remaining blueberries, stir gently. Set aside.

In a small bowl, beat cream cheese filling ingredients until smooth, set aside.

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 the 16 ungreased regular size muffin cups. Spoon 1 Tbsp cream cheese filling and 2 Tbsp blueberry filling into each biscuit lined cup. Sprinkle each with about 1 Tbsp streusel.

Bake 18-22 minutes or until golden brown. Cool 5 minutes.