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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 102 |
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Rita Cox, Round Rock, Texas Ingredients:
2 packages (3 ounces each) cream cheese, softened |
1 cup (4 ounces) crumbled blue cheese |
2 tablespoons butter, softened |
1/4 cup heavy whipping cream |
3 eggs |
2 teaspoons minced chives |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/8 teaspoon pepper |
3 packages (15 ounces each) refrigerated pie pastry |
Directions:
1. In a small bowl, beat cheeses until well blended. Add the butter, cream, eggs, chives and seasonings. Beat until light and fluffy; set aside.
2. Using a 2-1/2-in. heart-shaped cookie cutter, cut pastry into 102 hearts. Gently press cutouts onto the bottom and up the sides of greased miniature muffin cups or miniature heart-shaped muffin cups. Spoon 1 teaspoon filling into each.
3. Bake at 375° for 10-12 minutes or until golden brown. Cool in pans for 5 minutes before removing. Serve warm. Yield: 8-1/2 dozen.
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