One of my favourite things to do is throw a random filling in between two rectangles of puff pastry and then frying it. It’s such a simple dessert to make but the result is always SO FLAKY i love it so much.
So I wanted to try making a blueberry pie version. But instead of just doing a blueberry filling I decided to add a cheesecake type filling too. I feel like blueberry and cheesecake is a great combination. To be honest though, the cheesecake filling is just cream cheese, sugar and vanilla so I don’t really know if it can be considered ‘cheesecake’ but we’re gonna call it a cheesecake filling anyway.
Also the word ‘pie’ for this is also a little debatable, because like does a pie need to be in pie formation to be considered a pie ?? I don’t know.
Anyway, despite the confusion about the name, this is a great easy dessert to make, you definitely should try it!!
Blueberry Cheesecake Pie
Ingredients
Makes: 5 pies
1 packet ready rolled puff pastry
- for the blueberry filling:
200g blueberries (i used frozen ones, fresh ones work too)
80g sugar
1 tsp vanilla
2 tbsp water
20g corn flour mixed with 2 tbsp water
- for the cheesecake filling:
120g cream cheese
60g sugar
1 tsp vanilla
Directions
- blueberry filling:
- add the blueberries, sugar, vanilla and water into a pot. mix these together then put this pot over medium-low heat
- whiles this is on the heat, use a spoon to mash the blueberries, you're looking to get a mostly smooth mixture
- once most of the blueberries are mashed, add in the corn flour/water mixture. mix this in then keep heating the mixture, whiles still mixing, until it thickens. this should only take about a minute
- take this off the heat. at this point it's up to you, if you want a completely smooth filling you can either blend this or push the filling through a sieve. i personally didn't mind having a few bigger pieces on blueberries in it so i just put it straight into the fridge
- cheesecake filling:
- whiles the blueberry filling is cooling down, make the cheesecake filling
- add the cream cheese, sugar and vanilla into a bowl and whisk these together until you get a smooth mixture. if the mixture seems a little runny at first, just keep whisking it and it will thicken up
- putting the pies together:
- once the blueberry filling is cool, you can start putting the pies together
- get your puff pastry and cut it into rectangles. mine were 13 x 18.6 cm but you can do whatever size you want
- get a rectangle of pastry and pipe a line of the blueberry filling and a line of the cheesecake filling in the centre of it. add another piece a pastry on top then seal the sides with a fork. once you've used all the pastry, leave these in the freezer for 30 minutes
- frying;
- to fry these you want to make sure the oil is hot before adding them, they will not puff up and be flaky if the oil is too cold. i don't use a thermometer to test my oil temperature, i just add a small piece of the puff pastry into the oil, if it starts bubbling straight way, the oil is ready
- fry these until they're golden brown on both sides, let them cool down for a few minutes before eating and then enjoy!
Notes
- for both the blueberry filling and cheesecake filling, i made these to taste. so if you want to add more or less sugar, you can
- these only taste good fresh. after a bit they will go soggy and seem oily. so if you wanna make them ahead of time, you can just keep them in the freezer and fry them whenever you want!!
Video Tutorial
@ashbaber Reply to @_sage_2244
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