Blueberry Cream Cheese Petite Pies

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You will keep coming back to this recipe because it’s personal sized pie, duh.  They’re easy to make, easy to plate, and keep well.

I’ve spent the better part of the past 5 years living abroad, so I’ve taken to making foods that remind me of home (Canada), with my own twist.  Growing up we would often have bonfires in our backyard, and we’d make pizzas and desserts with these things called “Pie Irons”.  (To find out more, here’s the link: http://www.pieiron.com/) A slice of bread on either side, pie filling (traditionally we’d do blueberry or cherry), and my mom would whip up a cream cheese filling, which we’d put a generous spoonful of onto the bread, and then clamp the thing together, stomp on it, and toss it in the fire.

I had filo pastry left over the other day, after having made Beef Wellington, and had a craving..  I couldn’t find blueberry pie filling, so I made it from scratch, which was far simpler than I thought it would be!  Served the whole thing up a la mode, and my guests were more than impressed.

Ingredients:

  • 8 oz package of cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup butter, softened
  • 1 tbsp milk
  • 4 cups blueberries
  • 3/4 cup white sugar
  • 3 tbsp warm water
  • 3 tbsp cornstarch
  • 1/2 tsp lemon juice
  • 375 g filo pastry (1 package, I assume they’re roughly the same size, internationally)
  • 2 tbsp granulated sugar
  • 1 egg white
  • Vanilla Ice Cream
  • Muffin tin

Instructions:

Blueberry filling

Heat 1 cup blueberries in medium sized pot over low heat until it begins to look a bit soupy. Stir in 3/4 cup sugar until dissolved.  Combine water & cornstarch, add to blueberries. Turn up heat to medium, bring to a full boil, and simmer until thick and clear.  Set aside to cool.  After a few minutes, stir in remaining blueberries and lemon juice.

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Cream Cheese Filling

Combine butter and cream cheese.  Slowly add in powdered sugar. Mix in milk, to create a thinner consistency.

Assembly

Preheat oven to 400F

Grease muffin tin. Cut filo sheets into quarters. Use one piece of filo for the cup, put about 2 tbsp pie filling in, top with 1 tbsp cream cheese mixture.  Wet edges of second filo piece with egg whites.  I then tried to roll the edges together, to make sure none of the delicious pie filling escaped (I kept a Cornish Pasty in mind when completing this task.  Here’s a link to some pictures http://www.ourcornishpastyshop.com/menu-pasty.php).  However, feel free to pinch, use a fork as you would a normal pie, whatever floats your boat.  Then, lightly brush the top with egg whites, sprinkle with granulated sugar. Turn heat down to 375F, pop them in for about 40 mins, or until pastry puffs up and is golden.  Serve warm and with a generous scoop of vanilla ice cream.

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