Blueberry Cream Cheese Mini Pies

(173)
  30 reviews
  • 30|min prep time
  • 1|hr|10|min total time
  • 14 ingredients
  • 16 servings

Streusel

6
tablespoons all-purpose flour
1/4
cup sugar
1
tablespoon grated lemon peel
1/4
cup cold butter or margarine

Blueberry Filling

3/4
cup sugar
3
tablespoons cornstarch
1
cup water
4
cups fresh or frozen blueberries
1
teaspoon grated lemon peel
1
tablespoon fresh lemon juice

Cream Cheese Filling

1
package (8 oz) cream cheese, softened
1/4
cup sugar
1
egg

Crust

1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

Directions

  1. 1 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.
  2. 2 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.
  3. 3 In small bowl, beat cream cheese filling ingredients until smooth; set aside.
  4. 4 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).
  5. 5 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved