Blueberry-Vanilla Cream Cheese Pies

As the weather becomes cooler, you can almost taste the Fall in the air.  I know we have a little more Summer to go, but I can feel my energy coming back.  I get excited just thinking about the crisp Fall air, the smell of leaves and motivation to try out all the different recipes I have bookmarked during the Summer. 
Today, I turned to my favorite magazine once again.  I got this recipe for Blueberry-Vanilla Cream Cheese Pies from Fine Cooking magazine.  This will be a great afternoon snack for my girls!!


This will yield 12 servings:

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.

My opinion:  These are best when eaten within few hours of baking.  This is pretty simple to make, not overly sweet and a wonderful treat.  Since my puff pastry came 2 in a package, I slightly increased the ingredients to accommodate 4 more pies. 

Instead of making round shapes, I cut each pastry sheet into 4 equal squares (after rolling out to 10 inch sheet).  I also added a little of plums to the blueberry mixture, and little bit of mascaporne to the cheese mixture.  If you don’t have Creme de Cassis, don’t worry, any fruit liqueur will be fine. 


3 thoughts on “Blueberry-Vanilla Cream Cheese Pies

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s