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.
This is a must do recipe every blueberry season!
Very good! My friends, family and I loved them.
Sublime! I made these for a party and everyone was practically licking their plates. I would like to make them more often, but there are only two of us at home. Would it be possible to provide recipe adjustments for making only 2-4 of these...or can the recipe be made by cutting everything in thirds? Also, what is the best method of storage for extras? Thanks!
Wow, super good! I'm going to try them with other berries as well. We are big berry fans at this house and I think cherry would be great, maybe like a cherry Danish flavor. I made them rectangle shaped to save myself from having to work with the pastry too much and topped them with granulated sugar rather than powdered - it gave them a nice caramelized crunch. I'm used to excellence at this point from FC recipes!
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