KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 secondsTo make mini pies:
I rolled one piece of puff pastry out into a 10 inch square. I then cut it into 9 equal squares. I dolloped the cream cheese mixture and the berries in the center and then picked each one up (just like you were sealing a dumpling) and pressed the edges together. I then took a fork and crimped the edges. The berries are still going to seep out a little. There really is no avoiding that. I think it just adds to the rustic charm! So this recipe made 18 mini pies for me.
Two 17.3 oz packages puff pastry (I only used 1 box)
3 oz cream cheese, softened
7 tablespoons granulated sugar
Seeds scraped from ½ vanilla bean (or ½ teaspoon pure vanilla)
2 large egg yolks
1 cup blueberries
2 teaspoons cornstarch
2 teaspoons crème de cassis (I used Chambord)
1/8 teaspoon kosher salt
Confectioners’ sugar for finishing
Comments