Recipes

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.