Blueberry Cream Cheese Hand-Pies
From maryelizlawson 16 years agoIngredients
- 1 (8 oz) pkg cream cheese, at room temperature shopping list
- 1/4 cup plus 2 tablespoons sugar shopping list
- 2 tablespoons fresh lemon juice shopping list
- 1 tablespoon grated lemon zest shopping list
- 2 eggs (divided) shopping list
- 1 pint fresh blueberries (about 1 cup) shopping list
- pastry dough for 2-crust pie shopping list
- coarse sugar for garnish shopping list
How to make it
- Preheat oven to 425^F. Line baking sheet with parchment paper or foil.
- In small bowl of an electric mixer or food processor, combine cream cheese, sugar, lemon juice, lemon zest and 1 egg. Beat until smooth. Carefully stir in blueberries. Refrigerate until needed.
- Beat the remaining egg in a small bowl and set aside.
- Roll out dough into two 12-inch circles. Cut each circle into quarters. Spoon 3 to 4 tablespoons of filing into the center of each piece of dough. Brush edges with beaten egg. Fold the dough in half to form a triangle and crimp the edges with a fork. Brush the top of each pie with more beaten egg and sprinkle the coarse sugar. Cut a stem vent in the top of each pie.
- Bake for 15 to 20 minutes or until golden brown. Cool on wire rack.
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