“THE FIRST LAW OF PIES: NO PASTRY, NO PIE.” Janet Clarkson
Truthfully, I’m not sure what constitutes pie anymore. What used to be so identifiable as sweet slices of fruit between two golden crusts has changed so much! Pies are fried, frozen, served in a jar or stuck on a stick! And when pastry is involved, is it a pie or is it a turnover? I’ll call this blueberry cream cheese hand pie, a portable pocket of perfection!
I originally made this about a year ago, but it is such an easy and amazing weekend recipe, that I wanted to make it again. The pictures and my text are updated but this post is not new.
This recipe is simple and delicious! The pies are incredibly light given the buttery, flaky crust and the amount of blueberries and cream cheese packed inside of them. They come together quickly, but the end result is something pretty special. I hope you will give them a try and feel free to mix and match berries and liqueur.
These puffs of flaky pastry are pretty versatile. At least you could switch or combine just about any berry you’d like. I love blueberries and think they blend so well with vanilla sweetened cream cheese.
Yields: 9 (3 inch) square pies
Level of Difficulty: ridiculously easy!
BLUEBERRY VANILLA CREAM CHEESE HAND PIES:
- 1 (17.3 ounce) package of frozen puffed pastry (it should contain 2 rolls of pastry)
- 6 ounces cream cheese, softened
- seeds from 1/2 of a vanilla bean
- 1 teaspoon of pure vanilla extract
- 8 Tablespoons of granulated sugar
- 1 large egg yolk (&1 egg for an egg wash)
- 1 cup of fresh blueberries
- 1 teaspoon of potato starch (or cornstarch)
- 1 Tablespoon of Creme de Cassis
- pinch of kosher salt
- clear sparkling sugar for the top ( or you may omit this and sprinkle with confectioner’s sugar instead)
Let the puff pastry thaw in your refrigerator overnight. Also make sure your cream cheese is softened. It will make the blending easier.
Preheat your oven to 375°F.
In a medium bowl, prepare your vanilla cream cheese. Blend the cream cheese, egg yolk, 4 Tablespoons of sugar, vanilla seeds and vanilla extract until it is smooth.
In another bowl, combine the blueberries, remaining 4 Tablespoons of sugar, the teaspoon of cornstarch, the pinch of salt, and the Tablespoon of cassis. Stir this gently to combine and coat the blueberries.
On a lightly floured surface, unfold the pastry sheets. You will see it is creased, cut right down this crease and you will have 3 rectangular sections. Cut each section into thirds. You will now have 9 squares. Repeat this with the other pastry sheet. You now have 9 tops and bottoms. Lay 9 squares onto a baking sheet lined with parchment paper. Place a Tablespoon of cream cheese in the center of each. Then place about a Tablespoon of blueberries on top of the cream cheese. Dab a little egg wash along the edges of the bottom square. Place another pastry square on top and seal the edges well. Brush a little egg wash on the top and sprinkle with sparkling sugar. Bake for about 22-24 minutes.
You know, you don’t really need to get fancy when crimping the edges of these pies. I originally did, but I realized that when puff pastry bakes, it puffs up like this. And you can see the decorative edges get lost.
Sometimes a bit of sweet blueberry gooeyness seeps out.
And sometimes a lot oozes out…..but it’s all good!
I really enjoyed this for a quick weekend breakfast with my morning coffee! And I hope you will try this as well!
My thrifty (and not so thrifty) finds for this post: From my local thrift store I purchased 2 of the white and blue edged plates for $1.29 each. I purchased the larger blueberry bowl (L.L. Bean) for $1.79. The smaller polka dot bowl was .79 cents. The coffee cup was .59 cents. The breadboard was from Marshalls for $18.00. And my splurge, because you have to splurge sometimes, was the wire rack from Donna Hay for more than the rest of the items put together!
For more casual pies try my:
But my friends have some pretty incredible stuff too:
Recipe adapted from Fine Cooking