Ingredients Jump to Instructions ↓

  1. 8 sheets phyllo dough

  2. 1/4 cup butter, melted

  3. 2 (8 ounce) packages cream cheese

  4. 1/2 cup white sugar

  5. 1 teaspoon vanilla extract

  6. 2 eggs

  7. 2 cups fresh blueberries

  8. 1/2 cup strawberry jelly

Instructions Jump to Ingredients ↑

  1. On a flat surface, place one sheet phyllo dough. Brush it with melted butter or margarine, and cover with another piece of phyllo. Repeat until all 8 sheets are used. Using kitchen scissors, cut layered phyllo into a 12 to 13 inch circle. Carefully press circle into a greased 9 inch pie plate; gently fan edges. Bake at 425 degrees F (220 degrees C) until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Beat in eggs until well combined. Fold in 1 cup of blueberries. Pour filling into prepared crust. Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes. To prevent over browning of crust, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack. In a small bowl, beat jelly until smooth; spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.


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