Blueberry Cream Cheese Mini Pies

Streusel

6

tablespoons all-purpose flour

1/4

cup sugar

1

tablespoon grated lemon peel

1/4

cup cold butter or margarine

Blueberry Filling

3/4

cup sugar

3

tablespoons cornstarch

1

cup water

4

cups fresh or frozen blueberries

1

teaspoon grated lemon peel

1

tablespoon fresh lemon juice

Cream Cheese Filling

1

package (8 oz) cream cheese, softened

1/4

cup sugar

1

egg

Crust

1

can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

• 1 Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon 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.
• 2 In 2-quart 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 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside.
• 3 In small bowl, beat cream cheese filling ingredients until smooth; set aside.
• 4 Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full).
• 5 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.