Blueberry Cream Cheese Mini Pies
- 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
- 1 can Pillsbury Grands Flaky Layers refrigerated biscuits
Cooking time 18mins
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.