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Blueberry Pie Bombs A Fun Twist on Classic Desserts

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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 3x3 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.