Mini Blueberry Galettes

1. 1

   Heat oven to 400 degrees F.

2. 2

   Process cubed cream cheese, butter and 1-1/2 cups flour in food processor until mixture forms ball.

3. 3

   Flatten into disk; wrap in plastic wrap.

4. 4

   Refrigerate 20 min.

5. 5

   Meanwhile, toss blueberries with sugar, lemon juice and remaining flour.

6. 6

   Roll out pastry on lightly floured surface to 1/8-inch thickness.

7. 7

   Use 3-inch cookie cutter to cut pastry into 24 rounds, rerolling scraps as necessary.

8. 8

   Discard any remaining dough.

9. 9

   Gently press pastry circle onto bottom and up side of each of 24 mini muffin pan cups.

10. 10

    Spoon 1 tsp.

11. 11

    flavored cream cheese product into each pastry shell; press lightly onto bottom of shell.

12. 12

    Stir blueberry mixture; spoon over cream cheese.

13. 13

    Bake 16 to 18 min.

14. 14

    or until pastry golden and fruit is hot and bubbly.

15. 15

    Cool galettes in pan 2 min.

16. 16

    Remove from pan to wire racks; cool completely.

17. 17

    Serve topped with Cool Whip.

* Per serving · 4 servings · Values may vary.

No additional tips available.