September 22, 2011

Blueberry Cream Cheese Mini Pies

When the Dough Boy popped up in my inbox with this recipe I knew that I had to try it. This reminded me of the thing I crave most from Bojangles, the BO-BERRY BISCUIT. Bojangles if you don't know what that is I'm sorry. It's a must try Southern fast food chain, you really haven't lived until you've tried it. They are famous for Chicken on a Biscuit, to die for Fixin's, GLORIOUS fried sweet potato pies and sinfully good SWEET tea. Anyway this recipe is the closest thing I've had to a Bo-Berry in a long time. I was quite flattered when my husband tried it and said he actually thought it was better than a Bo-Berry. Check out the recipe and the mouth watering pictures below.

Blueberry Cream Cheese Mini Pies (click here for printable recipe)


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

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


Ice cream scoops are great tools
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 (a fork worked great for me), until mixture looks like coarse crumbs. Set aside.                   

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.)  In small bowl, beat cream cheese filling ingredients until smooth; set aside.

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.)  Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.

I won't lie they made a mess, but it was so worth it. Surprisingly even though there was a mess they came out of the muffin tins easily and set up really well. They weren't messy to eat. One night we warmed them for 30 seconds in the microwave and put a scoop of vanilla ice cream over top. Okay we didn't just do that one night, maybe a couple nights. It was SO good!

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