2 1/2 cups all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1 cup very cold unsalted butter, cut in cubes (2 sticks)
1/2-2/3 cup very cold water
4 oz Montchevre® Blueberry Vanilla Goat Cheese, room temperature
4 oz cream cheese, room temperature
½ cup granulated sugar
½ tsp vanilla extract
¼ tsp ground cinnamon
1 large egg
Pinch of salt
¼ cup granulated sugar
1 tbsp all-purpose flour
2 tsp fresh lemon juice
2 tbsp water
Turbinado (Raw) sugar
½ cup fresh blueberries
2 tbsp lemon juice
For the Crust
1. In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
2. Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
3. Slowly add the cold water into the flour until a ball of dough forms. Start with 1/2 cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
4. Remove the dough from the bowl, cut into 3 or 4 sections and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator for 30-45 minutes to rest.
For the Cream Filling
1. In the bowl of your stand mixer or in a medium sized bowl using a hand mixer, add Montchevre Blueberry Vanilla Goat Cheese and cream cheese and mix on medium high speed with sugar.
2. Next add in vanilla, cinnamon and the egg and mix until smooth.
For the Blueberry Filling
1. Toss all of the ingredients together and set aside.
For the Glaze
1.Add blueberries, lemon juice and water in a small saucepan over medium heat. When the blueberries begin to burst and release juices, add everything to a blender or food processor and puree it.
2. Whisk in the confectioner’s sugar in 1/2 cup increments until smooth and you achieve desired consistency for drizzling. Add more sugar as needed then set aside.
1. Preheat the oven to 375 degrees.
2. Whisk together egg and water and set aside.
3. Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it.
4. Using a rolling pin, quickly roll dough out to about 1/4 inch thickness.
5. Cut out circles using a large cutter the size of about 4 ½ circumference.
6. Spoon about ¾ to 1 ½ tablespoons filling onto one half of each circle of dough. Next spoon a couple of blueberries on top of the filling.
7. Brush a little egg wash around the outside of the dough circle, and fold it in half so the other side comes down over the filling, creating a semicircle.
8. Seal each hand pie by pressing the edges of the dough together with the tines of a fork then add two tiny slits to the top of each pie.
9. Brush with egg wash and sprinkle with raw sugar.
10. Place back in the refrigerator for about 20-25 minutes to firm up before baking.
11. Once firm, bake for about 20-30 minutes or until golden brown and puffed. (If you made super thick dough, you would have to bake for up to 40 minutes). Cool until room temperature or just warm.
12. Drizzle with blueberry glaze and serve.