Blueberry Pie Bombs
Indulge in bite-sized bliss with our 15-minute Blueberry Pie Bombs. These irresistible treats feature warm, flaky pastry bursting with juicy blueberries and a hint of cinnamon, all wrapped up in a convenient, hand-held package. Perfect for satisfying sweet cravings or impressing guests with minimal effort and maximum flavor.
Ingredients
- 1 package of frozen puff pastry, thawed
- 1 cup of fresh or frozen blueberries
- 1/2 cup of granulated sugar
- 2 tablespoons of cornstarch
- 1 tablespoon of lemon juice
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 cup of unsalted butter, melted
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix together the blueberries, granulated sugar, cornstarch, lemon juice, salt, cinnamon, and nutmeg.
- Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
- Use a cookie cutter or a glass to cut out circles of pastry. You should be able to get about 12-15 circles.
- Spoon a small amount of the blueberry mixture onto one half of each pastry circle.
- Brush the edges of the pastry with the beaten egg for a golden glaze.
- Fold the other half of the pastry circle over the filling and press the edges together to seal the pie bomb.
- Use a fork to crimp the edges of the pastry to create a decorative border.
- Place the pie bombs on the prepared baking sheet and brush the tops with the melted butter.
- Bake the pie bombs for 20-25 minutes, or until they are golden brown.
- Allow the pie bombs to cool on a wire rack for 10-15 minutes before serving.
Notes
Tips and Variations:
- Use fresh or frozen raspberries or strawberries instead of blueberries for a different flavor.
- Add a sprinkle of sugar on top of the pie bombs before baking for an extra sweet treat.
- Use a different type of pastry, such as shortcrust or phyllo, for a different texture.
- Add a scoop of vanilla ice cream or whipped cream on top of the pie bombs for a decadent treat.
- Store the pie bombs in an airtight container at room temperature for up to 2 days.
- Freeze the pie bombs for up to 2 months. Thaw at room temperature or in the refrigerator before serving.
- Calories: 250-300
- Fat: 15-20g
- Saturated Fat: 8-10g
- Cholesterol: 20-25mg
- Sodium: 200-250mg
- Carbohydrates: 30-35g
- Fiber: 2-3g
- Sugar: 20-25g
- Protein: 2-3g