Description
Delightful pastries bursting with the flavor of fresh blueberries and a rich cream cheese filling, wrapped in a flaky pie crust.
Ingredients
Scale
- 1 box Pillsbury pie crust (room temperature)
- 2 cups fresh blueberries
- 1/2 cup sugar
- 6 tbsp water
- 3 tbsp cornstarch
- 8 oz cream cheese (room temperature)
- 1/2 cup sugar
- 1 egg yolk
- 1 tsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Spray 2 baking sheets with non-stick spray or line with parchment paper.
- For the Blueberry Filling: In a saucepan, combine blueberries and 1/2 cup sugar. Stir together.
- In a small bowl, mix 6 tbsp water and 3 tbsp cornstarch until combined, then add to the blueberry mixture. Cook on low for 5-7 minutes until thickened. Set aside to cool.
- For the Cream Cheese Filling: In a medium bowl, beat 8 oz cream cheese until fluffy (about 2-3 minutes). Add 1/2 cup sugar, egg yolk, vanilla, and lemon juice. Beat for another 2 minutes.
- Unroll pie dough on a lightly floured surface. Cut the dough into 16 pieces with a pizza cutter.
- Spread a small amount of cream cheese mixture over each dough piece, then add blueberry sauce on top.
- Roll each piece from the outside edge towards the center and place on prepared baking sheets.
- Repeat with the second pie dough.
- Bake in the preheated oven for 20-22 minutes, or until golden brown.
- Remove from the oven, let cool slightly, then dust with powdered sugar or drizzle with glaze.
Notes
Make sure cream cheese is at room temperature for easier mixing. Feel free to adjust the sugar based on your sweetness preference.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: blueberry, cream cheese, dessert, pastry, baking