Ingredients Jump to Instructions ↓

  1. 8 sheets (about 13 x 14-inches each) thawed frozen phyllo dough

  2. 1/4 cup butter or margarine, melted

  3. 2 (8-ounce) packages cream cheese

  4. 1/2 cup granulated sugar

  5. 1 teaspoon vanilla extract

  6. 2 large eggs

  7. 2 cups fresh blueberries - divided use

  8. 1/2 cup strawberry jelly

  9. 1 cup whipped heavy cream or nondairy whipped topping

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425ºF (220ºC).

  2. For crust: Grease a 9-inch pie plate; set aside. On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out); brush with butter. Top with another phyllo sheet; brush with butter. Repeat with remaining phyllo and butter to make 8 layers. Using kitchen scissors, cut layers into a 12 to 13-inch circle. Carefully press circle into prepared pie plate; gently fan edges. Bake until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven to 350ºF (175ºC).

  3. For filling: In a medium bowl with an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Add eggs; beat until well combined. Fold in 1 cup of the blueberries. Pour into prepared crust.

  4. Bake until set, 40 to 50 minutes.

  5. To prevent over-browning of crust, gently cover with foil the last 25 minutes of baking; cool completely on rack.

  6. To serve: In a small bowl beat jelly until smooth; spread over cheese filling. Arrange remaining blueberries on top in star shape. Garnish with whipped cream, if desired.


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