Mini Blueberry Cream Cheese Supremes Recipes

MINI BLUEBERRY TURNOVERS

Steps:

• Preheat oven to 400 degrees F. Lightly coat a baking sheet with oil or cooking spray. Place cream cheese in a small bowl and stir until completely smooth. Separate the egg yolk from the egg white. Place the egg white in a small bowl and add the egg yolk to the cream cheese. Add the sugar to the cream cheese and stir until combined.
• Lay the sheet of puff pastry on a flat surface and cut into nine small squares. Spoon a tablespoon of the cream cheese mixture down the center of each square from one corner to the opposite corner. Press the blueberries into the cream cheese. Fold the sides into the center, wet the points with a little water and press tightly to seal. (Press the sides tightly together or they will open while they bake).
• Place the turnovers on the baking pan, brush with the egg white and sprinkle lightly with the sugar. (If you are making these ahead, you can cover the pan with plastic wrap and refrigerate them for up to 4 hours before baking.) Bake for 15-17 minutes until golden brown. Remove from oven and serve warm.

MINI BLUEBERRY-MARSCARPONE PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.
• Roll dough out and cut a circle to fit the bottom and sides of a pie tin. Place crust in the tin, then crimp the edges and poke the bottoms and sides with a fork. Continue, re-rolling the dough as necessary, to make remaining crusts.
• Place a round piece of parchment paper on top of each crust and add pie weights.
• Bake crusts in the preheated oven until edges are golden, 12 to 15 minutes. Carefully remove the weights and parchment paper. Let crusts cool to room temperature, about 30 minutes.
• While the crusts are cooling, blend 2 cups blueberries and lemon juice in a blender until smooth, 1 to 2 minutes. Transfer to a small saucepan and add gelatin. Cook over medium heat, stirring constantly, until gelatin has completely dissolved, about 4 minutes. Transfer to a bowl and cool to room temperature, about 30 minutes.
• Stir mascarpone cheese and 1/4 cup sugar into the cooled blueberry mixture until well combined.
• Beat 1 1/2 cups heavy cream and 1 teaspoon vanilla with an electric mixer until foamy, about 30 seconds. Increase speed slowly to medium-high and gradually beat in remaining 1/4 cup sugar until stiff peaks form, about 1 minute. Gradually fold whipped cream mixture into the blueberry mixture. Spoon evenly into the cooled pie crusts.
• Cover and chill in the refrigerator for at least 4 hours, or overnight.
• When ready to serve, whip remaining remaining 1/2 cup heavy cream and 1/2 teaspoon vanilla together. Slowly mix in 1 tablespoon sugar until whipped cream forms.
• Top each pie with whipped cream and blueberries.

MINI BLUEBERRY CHEESECAKES

Steps:

• Preheat oven to 350°F.
• In a blender, purée blueberries until smooth, about 30 seconds. Set aside.
• In a medium bowl, add cream cheese, yogurt, sugar, egg, cornstarch and vanilla. With an electric hand mixer, blend until smooth, scraping down the sides of the bowl when done.
• Fold blueberries into the cream cheese mix.
• Line a 12-count muffin tin with paper liners. Place one wafer cookie at the bottom of each muffin cup.
• Divide cheesecake filling evenly among muffin tins.
• Bake for 22 to 25 minutes, until cheesecakes are slightly firm.
• Remove from oven, allow to cool to room temperature and transfer to refrigerator to cool for at least one hour before serving.

MINI BLUEBERRY CREAM CHEESE SUPREMES

Steps:

• Unfold pie crusts; press out the fold lines with a rolling pin on a lightly-floured surface.
• Cut with a 2-1/2-inch star-shaped cutter.
• Fit the dough into lightly greased mini muffin pans (tip is is a good idea to fill with a few dried beans to prevent the dough from shrinking).
• Bake for 7 minutes, or until golden brown,.
• Remove from mini tins, and cool on wire racks.
• In a heavy saucepan over medium heat, bring 1/3 cup water, and the next 4 ingredients (up to, and including the berries) to a boil, stirring constantly for 1 minute; remove from heat.
• In a small bowl, stir/beat together the cream cheese and the next 3 ingredients until smooth.
• Spoon the blueberry mixture into the tart shells.
• Pipe or dollop with cream cheese mixture.
• Sprinkle with additional powdered sugar if desired.
• Refrigerate until ready to serve.