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Blueberry Cream Cheese Hand-Pies

Source of Recipe


Internet



List of Ingredients



• 1 (8-ounce) package cream cheese, at room temperature
  
• ¼ cup plus 2 Tbsp granulated sugar
  
• 2 Tbsp fresh lemon juice
  
• 1 Tbsp grated lemon zest
  
• 2 eggs, divided
  
• 1 pint fresh blueberries (about 1 cup)
  
• Pastry dough for 2-crust pie (purchased or homemade)
  
• Coarse sugar, for garnish*
  






Instructions



1. Preheat oven to 425° F. Line a baking sheet with parchment paper or foil.
   In the bowl of an electric mixer or food processor, combine cream cheese, sugar, lemon juice, lemon zest and one egg. Beat until smooth. Carefully stir in blueberries. Refrigerate until needed.
   
   
2. 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 filling 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 with coarse sugar. Cut a steam vent in the top of each pie.
   
   
3. Bake for 15 to 20 minutes, or until golden brown. Cool on a wire rack.
   
   Makes 8 servings.
   
   






Final Comments


* Coarse sugar crystals can be purchased at cake-decorating stores and some cookware stores. But you can use any coarse sugar, such as turbinado.