• Cooking Time: 22-25
  • Servings: 10
  • Preparation Time: 20



  • 2 (17.3 oz) packages of frozen puffed pastry
  • 8 oz cream cheese, softened
  • seeds from 1/2 vanilla bean
  • 1 tsp pure vanilla extract
  • 10 TBSP granulated sugar
  • 4 large egg yolks
  • 2 c blueberries
  • 2 tsp potato starch (or cornstarch)
  • 4 tsp cassis
  • 1/4 tsp kosher salt
  • demerara sugar for sprinkling
  • confectioner’s sugar for finishing


  • Let the puff pastry thaw in the refrigerator overnight.
  • Let the cream cheese come to a softened state at room temperature.
  • Preheat your oven to 375°F.
  • In a medium bowl, combine cream cheese, 6 TBSP granulated sugar, seeds from vanilla bean, vanilla extract, and 2 egg yolks.
  • Mix with a wooden spoon until combined and smooth.
  • In another bowl, combine blueberries, 4 TBSP sugar, potato starch, cassis and salt.
  • Mix gently.
  • On a lightly floured surface, roll each pastry sheet into a 10 inch square.
  • With a round cutter or a plate, cut into 2 rounds per sheet.
  • (I used a cereal bowl and gathered the scraps and quickly and lightly rolled another sheet to get 2 more rounds for a total of 10).
  • Arrange on parchment lined baking sheets.
  • Beat 2 egg yolks with 2 tsp water to make an egg wash.
  • Brush the outer edge of each round with egg wash.
  • In the center of each round place a TBSP of cream cheese and 3 TBSP of blueberry mixture.
  • Fold in half to form a half moon and pinch the edges to seal.
  • Crimp as desired. Cut a small line in each top to vent.
  • Brush with egg wash.
  • Sprinkle with demerara sugar and bake for 22-25 minutes.
  • Allow to cool and then sprinkle with powdered sugar.

Categories: Pie 

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