6 frozen puff pastry cups (I use Pepperidge Farms)

CREAM CHEESE FILLING:

1 1/2 (8 oz. ea.) pkgs. cream cheese (at room temp)
2 egg yolks
1/2 cup sugar
1 tsp. vanilla extract

TOPPING:

1 (20 oz.) can blueberry pie filling or topping (Comstock)

GLAZE:

1/2 cup sifted confectioners' sugar
2 tbsp. cold milk
juice of 1/4 fresh lemon

Preheat oven to 400°F.

In a small bowl whip cream cheese with a fork or whisk until smooth. Add egg yolks, one at a time, and whisk until smooth. Add sugar and vanilla continue to whisk until very smooth.

In a muffin pan, put paper liners in 6 of the spots. Spray the paper liners well with non-stick cooking spray (Pam). Add the cream cheese filling to fill each cup about 1/3 full.

Bake at 400°F until set, about 15 minutes. Remove and allow to cool.

Prepare puff pastry cups according to package directions. When done remove tops, take the baked cream cheese filling and fill each cup. Put back in the oven to crisp up, about 5 minutes. Let cool to room temperature.

Top with blueberry topping and drizzle glaze over the top.

Makes 6.

Submitted by: Sue Brief