Description
Indulgent blueberry pie bombs deliver a delightful explosion of sweet, tangy flavors in each bite. Crispy pastry shells encase a luscious blueberry filling, creating a mouthwatering dessert that will delight you with its irresistible charm.
Ingredients
Scale
Main Ingredients:
- 2 cups fresh blueberries
- 1 package cream cheese
- 1 package pre-made pie dough
Filling and Sweeteners:
- 1/4 cup granulated sugar
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Coating and Finishing:
- 1/2 cup powdered sugar
- 2 tbsp butter (melted)
- 1 large egg (for egg wash)
Instructions
- Prepare a vibrant blueberry compote by combining blueberries, granulated sugar, lemon juice, and vanilla extract in a saucepan, simmering over medium heat for 5-7 minutes until slightly thickened.
- Allow the blueberry mixture to cool completely, then refrigerate for 15 minutes to enhance its consistency.
- Soften the cream cheese at room temperature and gently fold it into the chilled blueberry mixture until well incorporated.
- Unroll the pre-made pie dough and cut into 3-inch circular sections using a round cookie cutter or glass rim.
- Place a small dollop of the blueberry-cream cheese filling in the center of each dough circle, being careful not to overfill.
- Carefully fold the edges of the dough over the filling, creating a sealed pocket and pinching the seams to prevent leakage.
- Whisk the egg and brush the exterior of each pie bomb with the egg wash to ensure a golden, glossy finish.
- Arrange the prepared bombs on a parchment-lined baking sheet, spacing them evenly.
- Bake in a preheated 375°F oven for 15-18 minutes, or until the pastry turns a rich, golden brown.
- Remove from the oven and immediately brush with melted butter.
- Dust the warm pie bombs generously with powdered sugar, creating a delicate, sweet coating.
- Allow to cool for 5 minutes before serving to let the filling set and prevent burns.
Notes
- Chilling the blueberry mixture intensifies its flavor and helps prevent soggy pastry during baking.
- Use fresh, ripe blueberries for maximum sweetness and vibrant color in the compote.
- Ensure cream cheese is completely softened to create a smooth, lump-free filling.
- Seal pie bombs meticulously by pressing edges firmly to prevent filling from leaking during baking.
- For a gluten-free version, substitute pie dough with gluten-free puff pastry or almond flour-based dough.
- Experiment with alternative fruit fillings like raspberry, strawberry, or mixed berry for variety.
- Make ahead and freeze unbaked bombs for up to 2 weeks, baking directly from frozen state with slight temperature adjustment.
- Prep Time: 25 minutes
- Cook Time: 15-18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 220
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg