Blueberry-Vanilla Cream Cheese Hand Pies
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.
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.