Blueberry Cream Cheese Mini Pies

Blueberry Cream Cheese Mini Pies
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Ingredients
  1. Streusel
  2. 6 tablespoons all-purpose flour
  3. 1/4 cup sugar
  4. 1 tablespoon grated lemon peel
  5. 1/4 cup cold butter or margarine
  6. Blueberry Filling
  7. 3/4 cup sugar
  8. 3 tablespoons cornstarch
  9. 1 cup water
  10. 4 cups fresh or frozen blueberries
  11. 1 teaspoon grated lemon peel
  12. 1 tablespoon fresh lemon juice
  13. Cream Cheese Filling
  14. 1 package (8 oz) cream cheese, softened
  15. 1/4 cup sugar
  16. 1 egg
  17. Crust
  18. 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
Instructions
  1. Steps
  2. 1
  3. Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon 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.
  4. 2
  5. In 2-quart 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 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside.
  6. 3
  7. In small bowl, beat cream cheese filling ingredients until smooth; set aside.
  8. 4
  9. Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full).
  10. 5
  11. Bake 18 to 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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