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Recipe

Blueberry-Vanilla Cream Cheese Pies

Alexandra Grablewski

Yield: Yields twelve.

These portable pies are like mini blueberry cheesecakes wrapped in puff pastry.

Ingredients

  • Two 17.3-oz. packages frozen puff pastry
  • 3 oz. cream cheese, softened
  • 7 Tbs. granulated sugar
  • Seeds scraped from 1/2 vanilla bean (or 1/2 tsp. pure vanilla extract)
  • 2 large egg yolks
  • 1 cup blueberries
  • 2 tsp. cornstarch
  • 2 tsp. crème de cassis
  • 1/8 tsp. kosher salt
  • Confectioners’ sugar for finishing

Nutritional Information

      Calories (kcal) : 110
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 45
      Sodium (mg): 80
      Carbohydrates (g): 13
      Fiber (g): 1
      Protein (g): 2

Preparation

  • Thaw 3 sheets of puff pastry overnight in the refrigerator.

    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.

Reviews

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Reviews

  • LArcher | 08/12/2014

    This is a must do recipe every blueberry season!

  • user-3214074 | 07/26/2014

    Very good! My friends, family and I loved them.

  • Mubbie | 07/02/2013

    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!

  • GoldenWorlds | 08/30/2011

    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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