Blueberry-Vanilla Cream Cheese Hand Pies

** Note: Let the puff pastry thaw in the refrigerator overnight. Let the cream cheese come to a softened state at room temperature for a while before you start.

Preheat your oven to 375°F.

In a medium bowl, combine cream cheese, 6 Tablespoons of granulated sugar, seeds from vanilla bean, vanilla extract, and 2 egg yolks. Mix with a wooden spoon until combined and smooth.

In another bowl, combine blueberries, 4 Tablespoons sugar, potato starch, cassis and salt. Mix gently.

On a lightly floured surface, roll each pastry sheet into a 10 inch square. With a round cutter or a plate, cut into 2 large rounds per sheet. (I used a cereal bowl and gathered the scraps and quickly and lightly rolled another sheet to get 2 more rounds for a total of 10 cutouts). Arrange pastry cutouts on parchment lined baking sheets.

Beat the remaining 2 egg yolks with 2 teaspoons of water to make an egg wash. Brush the outer edge of each round with egg wash. In the center of each round place a Tablespoon of cream cheese mixture and 3 Tablespoons of blueberry mixture. Fold the pastry in half to form a half moon and pinch the edges to seal. Crimp as desired. Cut a small line in each top to vent. Brush with egg wash. Sprinkle with sugar and bake for 22-25 minutes. Allow to cool and then sprinkle with powdered sugar.