Blueberry Cream Cheese Mini Pies

• STREUSEL↗
• all-purpose flour↗6 tablespoons
• sugar↗1⁄4 cup
• grated lemon peel1 tablespoon
• cold butter or 1/4 cup margarine↗1⁄4 cup
• BLUEBERRY FILLING
• sugar↗3⁄4 cup
• cornstarch↗3 tablespoons
• water↗1 cup
• fresh blueberries, can use frozen↗4 cups
• grated lemon peel1 teaspoon
• fresh lemon juice↗1 tablespoon
• CREAM CHEESE FILLING
• cream cheese, softened↗1 package

  8 ounce

• sugar↗1⁄4 cup
• egg↗1
• CRUST
• (16 1/3 ounce) can pillsbury grands flaky layers refrigerated biscuits↗1

Step-by-step instructions

1. 1

   Heat oven to 350°.

2. 2

   In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoons lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.

3. 3

   In 2-qt. saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover, cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoons lemon peel and 1 tablespoons lemon juice. Add remaining blueberries; stir gently. Set aside.

4. 4

   In small bowl, beat cream cheese filling ingredients until smooth; set aside.

5. 5

   Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. Press 1 biscuit round into each of the 16 ungreased regular-size muffin cups. Spoon 1 tablespoons cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoons Streusel (cups will be full).

6. 6

   Bake 18-22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.