Petite Blueberry Bites

Preheat oven to 400 degrees.

Spray mini-muffin tin with cooking spray.

Thaw puff pastry for 20-40 minutes until you can work with it.

Cut 1 sheet of puff pastry into 36 squares =
–Follow fold lines to cut into thirds.
–Cut each third into 12 pieces.

Put a square of puff pastry in the bottom of each muffin round. The squares should cover the bottom and just slightly go up the sides of each muffin round. Add 3-4 blueberries on top of each pastry. Sprinkle with a little bit of sugar.

Cook for 8-10 minutes. Scoop pastries out with a spoon and put on plate to cool. If you let them cool in the muffin tin, they will stick.

Put mixing bowl and beater(s) in freezer for 5-10 minutes. This helps when you whip the cream.

Whip the heavy cream until soft peaks form. Add 1/4 cup sugar and 1/2 stick of softened cream cheese. Beat together until cream cheese is completely mixed in.

Add spoonful or pipe cream on top of blueberry tarts.

Makes 36 tarts per sheet of puff pastry.