Of course: Breakfast, Lunch, Dessert
Kitchen: American
Keyword: Cranberries, blueberries, cranberry recipes, cream cheese recipes
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients :
1 box of Pillsbury cake crust, at room temperature
Blueberry Stuffing
2 cups of fresh blueberries
1/2 cup of sugar
6 tablespoons of water
3 tablespoons of corn starch
For the cream cheese filling
8 oz cream cheese, at room temperature
1/2 cup of sugar
1 egg yolk
1 teaspoon of lemon juice
1 teaspoon of vanilla
HOW TO DO IT:
Preheat the oven to 375° and spray 2 baking sheets with a non-stick spray or line them with parchment paper.
For the blueberry filling
In a small saucepan, add the blueberries and sugar. Stir.
In a small bowl, mix water and corn starch until combined and then add to cranberry mixture.
Simmer for 5-7 minutes until the cranberry mixture has thickened. Set aside to cool.
For the cream cheese filling
In a medium bowl, beat the cream cheese with an electric mixer until fluffy, about 2-3 minutes.
Add sugar, egg, vanilla and lemon juice and beat for 2 more minutes.
Making the bites
Unroll the cake dough on a lightly floured cutting board. Using a pizza cutter, cut each cake dough into 16 pieces like a pizza. Leave each piece in place.
Spread the cream cheese mixture over the dough of each cake and then add the cranberry sauce on top.
Take a small piece at a time, and roll it from the outside edge to the center of the cake dough (this will be a disaster but the end result is very good).
Continue to roll each bite of blueberry and place it on the baking sheets. Repeat the process with the second pie crust.
Place both baking sheets in the oven for 20-22 minutes, or until golden.
Remove from oven, let cool for a few minutes, sprinkle with powdered sugar or sprinkle with a glaze over each bite.