Description
Delightful Cherry Pie Bombs featuring flaky puff pastry filled with sweet cherry filling, baked to golden perfection and lightly dusted with powdered sugar. Perfect for a quick dessert or snack that bursts with fruity flavor in every bite.
Ingredients
Scale
Puff Pastry
- 1 sheet puff pastry (thawed)
Cherry Filling
- 1 cup cherry filling (fresh or canned)
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
Finishing
- 1 egg (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat Oven and Prepare Puff Pastry: Preheat your oven to 400°F (200°C). Lightly flour your work surface and roll out the thawed puff pastry sheet until it reaches about 1/8 inch thickness, ensuring an even layer for wrapping the filling.
- Make Cherry Filling: In a mixing bowl, combine the cherry filling with granulated sugar and cornstarch. Stir well until all ingredients are thoroughly blended, ensuring the filling will thicken nicely during baking.
- Cut Pastry Circles: Using a round cutter or a glass, cut out circles from the rolled puff pastry. The size of the cutter should be sufficient to hold a spoonful of filling and fold over comfortably.
- Fill and Seal Pie Bombs: Place a small spoonful of the cherry mixture into the center of each pastry circle. Fold each circle in half to encase the filling, pinching the edges firmly to seal. Use a fork to crimp the edges decoratively, which also helps prevent opening while baking.
- Prepare for Baking: Arrange the filled pastry bombs on a baking sheet lined with parchment paper. Brush the tops with beaten egg to give them a shiny, golden finish when baked.
- Bake: Bake in the preheated oven for 15-20 minutes or until the pastry is puffed up and golden brown all over.
- Cool and Dust: Let the Cherry Pie Bombs cool slightly on a wire rack. Before serving, dust the tops lightly with powdered sugar if desired for an extra touch of sweetness and presentation.
Notes
- Use fresh or canned cherries, ensuring they are well-drained if using canned to avoid soggy pastry.
- Chilling the assembled pie bombs in the fridge for 10 minutes before baking can help maintain their shape and crispness.
- For a vegan option, substitute the egg wash with almond milk or another plant-based milk.
- Serve warm with a scoop of vanilla ice cream for an indulgent treat.
