Blueberry Cream Cheese Mini Pies

By á-4099

Looking for dessert made using Pillsbury® refrigerated biscuits? Enjoy these citrusy mini pies filled with cream cheese and blueberry filling; topped with streusel.

Ingredients

• Streusel:
• 6 tablespoons all-purpose flour
• 1/4 cup sugar
• 1 tablespoon grated lemon peel
• 1/4 cup cold butter or margarine
• Use canned Blueberry Pie Filling:
• Cream Cheese Filling:
• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• Crust:
• 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

Preparation

Step 1

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 (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.

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

3. 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).

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