Oh my God. This might be my best ever semi-invention. I had read online about cinnamon roll pie crusts but none of the full recipes (filling, etc.) looked very convincing.
Then one weekend Anna brought back some blackberries from the store and I did this.
Blackberry cinnamon roll pies.
store bought puff pastry
3-4 packages blackberries (I can't remember how many packs I had- we had blackberries left over, and that ain't no problem!)
1/4 c sugar
butter, melted, around 3 tablespoons
cinnamon and sugar for sprinkling
half package of cream cheese, softened
1 package of store bought puff pastry made enough for 3 mini pies, so I think I would buy 2 packs in the future for company. I really think that mini pies are the way to go for this. I don't think the crust would hold up super well, sturdy-ness wise, to a 9 inch pie plate.
Thaw and lay out the puff pastry according to the package requirements. When it is thawed and unfolded, brush it with melted butter, sprinkle liberally with sugar and cinnamon. Use a knife or spatula to smooth/even out the cinnamon and sugar.
Roll up the sheets into a tube, then cut half inch rounds off the tube. Arrange about 5-6 of them in the mini pie plate and smush them in with your fingers so that they are joined together to form a crust.
Toss the blackberries in 1/4 c sugar. Put the black berries in the prepared crusts, then top with one more round of cinnamon roll.
Bake in a preheated 375 F oven for 30-35 minutes or until blackberries are bubbling and the crust is browned and flaky.
While the pies are baking, make the cream cheese icing.
The cream cheese should be at room temp. Take half of the package of cream cheese and mix with 1/4 cup powdered sugar. This is easier using a hand mixer, if you have one. Beat until fluffy and well combined. Slowly add a little milk or cream, I used some of both, and keep beating. You can add a little vanilla extract if desired. Taste and add more confectioner's sugar if you want it sweeter. Add milk or cream and mix until it's an icing-like consistency - not like frosting for a cake- it needs to be runnier. Just add the liquid slowly until it looks good.
Let the pies cool for a while. Put the icing on right before you eat! It's super great when they are still warm!