Filling:
3 packages frozen mini phyllo pastry shells - thawed
8 ounces cream cheese - softened
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup sugar
While the baked phyllo shells cool, use an electric mixer to beat the cream cheese, lemon zest, vanilla, and sugar until smooth. This will take about 3 minutes. Transfer the cream cheese mixture to a piping bag or plastic baggie. Cut off one corner of the baggie. Pipe this mixture evenly amongst the cooled phyllo shells.
Next, prepare the blueberry sauce by adding 1 cup of blueberries, sugar, water, and cinnamon to a small saucepan. Simmer over medium heat for about 8 minutes. Stir continuously. The berries will burst, and the sauce will thicken.
Remove the blueberry sauce from the heat and allow to cool. Then, stir in the remaining 1/2 cup fresh blueberries. Spoon the blueberry sauce over the cream cheese mixture.
Enjoy right away or cover and chill until you're ready to serve.
8 ounces cream cheese - softened
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup sugar
Blueberry Sauce:
1 ½ cups fresh blueberries - divided
1 ½ cups fresh blueberries - divided
¼ cup sugar
1 T water
¼ teaspoon ground cinnamon
INSTRUCTIONS
Begin by preheating the oven to 375 degrees F. Lay out the mini phyllo shells on a baking sheet. Bake 5-6 minutes or until just golden brown. Cool completely.
1 T water
¼ teaspoon ground cinnamon
INSTRUCTIONS
Begin by preheating the oven to 375 degrees F. Lay out the mini phyllo shells on a baking sheet. Bake 5-6 minutes or until just golden brown. Cool completely.
While the baked phyllo shells cool, use an electric mixer to beat the cream cheese, lemon zest, vanilla, and sugar until smooth. This will take about 3 minutes. Transfer the cream cheese mixture to a piping bag or plastic baggie. Cut off one corner of the baggie. Pipe this mixture evenly amongst the cooled phyllo shells.
Next, prepare the blueberry sauce by adding 1 cup of blueberries, sugar, water, and cinnamon to a small saucepan. Simmer over medium heat for about 8 minutes. Stir continuously. The berries will burst, and the sauce will thicken.
Remove the blueberry sauce from the heat and allow to cool. Then, stir in the remaining 1/2 cup fresh blueberries. Spoon the blueberry sauce over the cream cheese mixture.
Enjoy right away or cover and chill until you're ready to serve.
1 T fresh lemon juice
1 ½ tsp cornstarch
2 cups fresh or frozen blueberries (if using frozen, do not thaw)
2 T sugar
½ teaspoon pure vanilla extract
Using a fork, whisk the cornstarch, water, and lemon juice together until cornstarch has dissolved: set aside.
Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes, gently smashing the berries against the sides of the pan to help them release some juices (frozen blueberries will naturally break down as they thaw over heat.) After 3 minutes, add the cornstarch mixture and continue to stir for another 2–3 minutes, smashing more berries if needed. The mixture will start to thicken.
Remove from heat and stir in the vanilla. Allow to cool. The mixture is liquid and drippy, but thickens considerably as it cools.
You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Blueberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.
Freezing Instructions: After the blueberry sauce cools completely, freeze in a freezer-friendly container for up to 3–6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.
1 ½ tsp cornstarch
2 cups fresh or frozen blueberries (if using frozen, do not thaw)
2 T sugar
½ teaspoon pure vanilla extract
Using a fork, whisk the cornstarch, water, and lemon juice together until cornstarch has dissolved: set aside.
Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes, gently smashing the berries against the sides of the pan to help them release some juices (frozen blueberries will naturally break down as they thaw over heat.) After 3 minutes, add the cornstarch mixture and continue to stir for another 2–3 minutes, smashing more berries if needed. The mixture will start to thicken.
Remove from heat and stir in the vanilla. Allow to cool. The mixture is liquid and drippy, but thickens considerably as it cools.
You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Blueberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.
Freezing Instructions: After the blueberry sauce cools completely, freeze in a freezer-friendly container for up to 3–6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.
