Blueberry Cream Cheese Mini Pies

Blueberry Cream Cheese Mini Pies
Blueberry Cream Cheese Mini Pies

PREP TIME

--

minutes

TOTAL TIME

18

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

18

minutes

SERVINGS

16

servings

Ingredients

  • Streusel:

  • 6

    T flour

  • 1/4

    C sugar

  • 1

    T grated lemon peel

  • 1/4

    C cold butter

  • Blueberry Filling:

  • 3/4

    C sugar

  • 3

    T cornstarch

  • 1

    C water

  • 4

    C fresh or frozen blueberries

  • 1

    t grated lemon peel

  • 1

    T fresh lemon juice

  • Cream Cheese Filling:

  • 1

    package (8 oz) cream cheese, softened

  • 1/4

    C sugar

  • 1

    egg

  • Crust:

  • 1

    can Pillsbury Grands Flaky Layers refrigerated biscuits

Directions

Heat oven to 350. In medium bowl, mix flour, 1/4 C sugar and 1 T lemon peel. Cut in butter, using pastry blender until mixture looks like coarse crumbs. Set aside. In 2 quart saucepan, mix 3/4 C 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 T lemon juice. Add remaining blueberries; stir gently. Set aside. In 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 16 ungreased regular size muffin cups. Sprinkle each with about 1 T streusel (cups will be full). Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: