Blueberry Cheesecake Pastries
Okay, they are really Blueberry Lemon Cheesecake Hand Pies, but I realize that’s a mouthful. You can also call them toaster pastries, and toast them when they are cold. It is April, and we are still going through quarantine and social distancing. Not only have I ditched my keto diet for the time being, but I’m having fun experimenting with anything I can.
We have all experienced the limited amount of food on the shelves lately, so we are all doing what we can. Me, I bought a bunch of Pillsbury Crescent Rolls because they are easy and so versatile. They are also cost effective, and have been in stock my last three grocery store trips (Brad went for me, just to be clear).
I am experimenting with these and having fun. I was craving hot pockets, but all I had was sandwich meat and bacon, so I made do. Check out my Hot Crescent Sandwich recipe here. They are so delicious, and you can have them for lunch, dinner, or even a snack.
My trick to the Crescent dough is rolling it out. When you cut it into smaller pieces and roll it out, you get really get more bang for your buck. I got 8 mini hand pies out of one roll! Tip: when rolling, parchment paper will be your best friend. I also use a tad bit of water to help me mend any rips or tears. They are delicate, so be careful!
These cute little tasty pies have a mouthwatering lemon glaze on top of them. This is optional. If you want to toast the pies in the toaster when they are cold, like a toaster strudel, leave the glaze off of a few and keep it handy for glazing when they are hot and toasty.
Blueberry Cheesecake Pastries
Equipment
- Oven
- Hand Mixer
Ingredients
- 1 8 oz Pillsbury Crescent Rolls
Cream Cheese Filling
- 4 oz cream cheese room temperature
- 1 tbsp sugar
- 1 egg yolk
- 1 tsp vanilla
- 1 tbsp lemon juice
Blueberry Filling
- 8 oz fresh blueberries
- 1 tbsp sugar
- 1 tbsp lemon juice
- 3 tbsp cold water divided
- 1 tbsp corn starch
- 2 tsp lemon zest
Egg Wash
- 1 egg white
- 1 tbsp water
Lemon Glaze
- 1/4 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp milk
- 1 tsp lemon zest
Instructions
- Zest and juice 1 whole lemon. Set zest aside.
- Preheat oven to 350° F.
Blueberry Filling
- Set a few blueberries aside for garnish. In a small saucepan, add the rest of the blueberries with 1 tbsp sugar, and 1 tbsp lemon juice, and 1 tbsp water. Heat over low until the mixture is simmering, the blueberries burst and their juice is rendered.
- In a small bowl, combine 2 tbsp cold water with 1 tbsp cornstarch. Pour into blueberry mixture, stir in quickly, and remove from heat.
- Let cool, then add 2 tsp lemon zest into blueberry mixture and combine.
Cream Cheese Filling
- Using a hand mixer and a mixing bowl, beat cream cheese until it is smooth.
- Beat in egg yolk, 1 tsp vanilla, 1 tbsp lemon juice, and 1 tbsp sugar until smooth.
Crescent Dough
- Unroll container of Crescent dough. Divide into 4 rectangles. Seal any open perforations.
- Cut each rectangle in half, giving you 8 squares.
- Using parchment paper and a rolling pin, roll out each square into a rectangle. You can also gently pull on them to lengthen. Seal any rips or tears.
Building the Pastries
- On one half of the rectangle, place 1 tbsp of cream cheese filling, and 1 tbsp of blueberry filling. Be careful not to let any filling get on the edges so you have a clean seal.
- Make your egg wash mixing 1 egg white and 1 tbsp water. Use your finger to apply the egg wash to all outer edges of the dough. Fold over the dough, and use a fork to seal.
- Once all 8 pies are built, bake them at 350° for 15 minutes or until golden brown.
Lemon Glaze
- While the hand pies are in the oven, prepare the lemon glaze in a small bowl. Combine 1/4 cup powdered sugar, 1 tbsp lemon juice, 1 tbsp milk, and 1 tsp lemon zest. Whisk until you get a drippy-glaze consistency. If it is too thick, add a tad more milk or water.
- Wait until the pastries are mostly cooled before applying the glaze.
Notes
Brad is a very lucky man to have such a beautiful and talented lady in his life. The blueberry pastries look so delicious. Our while problem is a gluten-free issue as you know and the ready-made Pillsbury dough is out! I wish I was able to bake these lovely little pies, no waste and they look so tender and delicious. I am happy that you will be able to give so many cooks out there some great tips, recipes and ideas. Sincerely, Suzy
Ohhhh I can’t wait to make these! I just printed and pinned the recipe 😋
Oh great! I really hope you love them! Thanks for pinning 🙂