Ingredients

For the Filling:

  • 2 cups fresh or frozen blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

For the Dough:

  • 1 package 8 ounces refrigerated crescent roll dough (or puff pastry, if preferred)

For the Topping:

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter melted

Instructions

Prepare the Filling:

  • Combine Ingredients: In a medium saucepan, mix together the blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and a pinch of salt.
  • Cook: Cook over medium heat, stirring constantly, until the mixture comes to a boil. Let it boil for 1 minute until the sauce thickens.
  • Cool: Remove from heat and allow the filling to cool to room temperature. It will thicken further as it cools.

Prepare the Dough:

  • Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Cut Dough: Roll out the crescent roll dough and press the seams together if it’s perforated. Cut into squares (about 3×3 inches). If using puff pastry, roll it out slightly and cut into similar-sized squares.

Assemble the Pie Bombs:

  • Fill: Place a small spoonful of the blueberry filling in the center of each dough square.
  • Seal: Bring the corners of the dough together over the filling and pinch to seal, forming a ball. Ensure they are well sealed to prevent the filling from leaking out during baking.
  • Top: Brush each pie bomb with melted butter. Mix the sugar and cinnamon together and sprinkle over the top of each bomb.

Bake:

  • Bake: Place the pie bombs on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and puffed up.
  • Cool: Allow the pie bombs to cool slightly on the baking sheet before serving.

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