Fresh berries and flaky puff pastry are always a winning combination. To keep up with our berry tempting recipe series, I made mini blueberry-vanilla cream cheese pies that are simple and delicious. I was a little zealous while filling them and clearly overdid it — thus, my pies popped open during baking. Regardless, they were still mighty tasty!
This recipe is a great staple to have on hand when you want to impress guests with pastries. Feel free to substitute another berry or flavor the cream cheese mixture with citrus zest or a different extract. My next round will be raspberries with a lemony cream cheese. Get started on your own pocket pies by reading more.
2 17.3 ounce packages frozen puff pastry Makes 12.
3 ounces cream cheese, softened
7 tablespoons granulated sugar
seeds scraped from 1/2 vanilla bean
2 large egg yolks
1 cup blueberries
2 teaspoons cornstarch
2 teaspoons creme de cassis or red wine
1/8 teaspoon kosher salt
Confectioner's sugar for finishing
2 17.3 ounce packages frozen puff pastry