Ingredients
- 3 packages frozen mini phyllo pastry shells thawed
- 8 ounces cream cheese softened
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sugar
Blueberry Sauce:
- 1 ½ cups fresh blueberries divided
- ¼ cup sugar
- 1 tablespoon water
Instructions
- Begin by preheating the oven to 350 degrees F. Lay out the mini phyllo shells on a baking sheet. Bake 3 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, and water 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.
