My Recipe Box

Blueberry-Vanilla Cream Cheese Pies


Yields twelve.

  • To learn more, read:
    A Pie in Hand
  • by from Fine Cooking
    Issue 106

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

  • 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

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.

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

Photo: Alexandra Grablewski

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!

These were disappearingly excellent!

I've made this recipe 3 times and it's a winner. The 1st time I followed the recipe exactly and it was delicious which is why I decided to make it again (and again). There seemed to be a lot of waste of puff pastry by cutting the circles (and the "pies" were awfully small). I decided to make them into turnovers instead of empanadas by not cutting circles but cutting the 10-inch (or slightly larger) squares into smaller squares thereby using all of the puff pastry. There is still enough filling and you can follow the rest of the recipe exactly and not have any waste. My husband and kids ask for these and I've made them 3 times in the last 3 weeks. A true winner. Note: I used chambord (raspberry liqueur) instead of the creme de casis since that's what I had in the cabinet. Delish!

I can't rate this particular recipe, but I can rate Karen Barker. I love desserts, and I've eaten them all over the world. I thought all pastry chefs were the same, then I ate dessert at Le Bernardin - expecting the full *** I was disapointed - because I'd become used to the desserts at Magnolia Grill. I'm so happy to see Karen Barker on the cover of Fine Cooking where she deserves to be. However, there are some recipes I long for. There was a chocolate fig cake with brandy butter cream frosting - a mint ice cream that tasted like the first burst of flavor from chewing fresh mint ... and so many more. I have both MG cook books, but covet the chocolate fig cake recipe. Many thanks

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