Yield: Yields twelve.
These portable pies are like mini blueberry cheesecakes wrapped in puff pastry.
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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 Tbs. 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 Tbs. 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 tsp. water. Brush the outer edge of each pastry round with the egg wash. Dollop 1/2 Tbs. of the cream cheese mixture in the center of each round. Top with 1 Tbs. 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 tsp. 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.
Make Ahead Tips
These are best within a few hours of baking.
These came out perfectly and we followed the recipe with only one change - instead of using crème de cassis - which only seems to come in a HUGE bottle and is really expensive - we used Raspberry Liqueur which we were able to find in a small 50ML bottle.
This is a must do recipe every blueberry season!
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