屈服：Yields twelve.
These portable pies are like mini blueberry cheesecakes wrapped in puff pastry.
Position racks in the top and bottom thirds of the oven and heat the oven to 375°F.
In a medium bowl, combine the cream cheese, 3 Tbs. of the sugar, the vanilla bean seeds (or extract), and 1 of the egg yolks. Mix with a wooden spoon until well combined and smooth.
Combine the blueberries, 2 Tbs. of the sugar, the cornstarch, crème de cassis, and salt in another medium bowl and mix gently.
On a lightly floured surface, roll each pastry sheet into a 10-inch square. Using a 4-inch round cutter (or a small plate as a guide), cut out 4 rounds from each sheet. Arrange them on 2 parchment-lined rimmed baking sheets.
In a small bowl, beat the remaining egg yolk with 1 tsp. water. Brush the outer edge of each pastry round with the egg wash. Dollop 1/2 Tbs. of the cream cheese mixture in the center of each round. Top with 1 Tbs. of the blueberry mixture. Fold in half to form a half-moon shape and pinch the edges together to seal them. Lightly brush each pie with egg wash and sprinkle with 1/2 tsp. of the remaining sugar. With the tip of a paring knife, cut a steam vent in the center of each pie.
Bake until golden-brown, about 25 minutes, swapping and rotating the baking sheets’ positions about halfway through. Cool slightly on the baking sheets and then transfer to a rack to cool completely. Before serving, sprinkle the pies with confectioners’ sugar.
Make Ahead Tips
These are best within a few hours of baking.
这些完美地出来了，我们只遵循了一个更改的食谱 - 而不是使用Crèmedecassis-似乎只有一个巨大的瓶子，而且真的很昂贵 - 我们使用了覆盆子利口酒，我们可以在一个小的50ml瓶中找到它。
这是每个蓝莓季节必须做的食谱！
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