Blueberry Cream Cheese Mini Pies |
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Prep Time: 40 Minutes Cook Time: 18 Minutes |
Ready In: 58 Minutes Servings: 16 |
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This is from Pillsbury, and these are absolutely fabulous! You could try using a different pie filling. I have tried this with canned pie filling and had perfect results. Ingredients:
6 tablespoons all-purpose flour |
1/4 cup sugar |
1 tablespoon grated lemon peel |
1/4 cup cold butter or 1/4 cup margarine |
3/4 cup sugar |
3 tablespoons cornstarch |
1 cup water |
4 cups fresh blueberries, can use frozen |
1 teaspoon grated lemon peel |
1 tablespoon fresh lemon juice |
1 (8 ounce) package cream cheese, softened |
1/4 cup sugar |
1 egg |
1 (16 1/3 ounce) can pillsbury grands flaky layers refrigerated biscuits |
Directions:
1. Heat oven to 350°.
2. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoons lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.
3. In 2-qt. saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover, cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoons lemon peel and 1 tablespoons lemon juice. Add remaining blueberries; stir gently. Set aside.
4. In small bowl, beat cream cheese filling ingredients until smooth; set aside.
5. Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. Press 1 biscuit round into each of the 16 ungreased regular-size muffin cups. Spoon 1 tablespoons cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoons Streusel (cups will be full).
6. Bake 18-22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.
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