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Crispy Mini Blueberry Pie Bombs

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These crispy mini blueberry pie bombs are flaky puff pastry pockets filled with sweet, juicy blueberry filling. They are quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 2 sheets frozen puff pastry, thawed
  • 1 ½ cups (225 g) fresh or frozen blueberries
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss gently and set aside for 10 minutes.
  3. Roll out each thawed puff pastry sheet on a lightly floured surface to about 12×12 inches (30×30 cm).
  4. Cut each sheet into 8 equal squares (3×3 inches or 7.5×7.5 cm).
  5. Place about 1 tablespoon of blueberry filling in the center of each square.
  6. Brush edges of each square with beaten egg, fold diagonally to form a triangle, and press edges firmly with a fork to seal.
  7. Place the pie bombs on the prepared baking sheet about 1 inch apart.
  8. Brush the tops with egg wash and sprinkle coarse sugar if desired.
  9. Bake for 18-22 minutes until golden brown and puffed, with filling bubbling through slits.
  10. Cool for 5 minutes before serving.

Notes

Thaw puff pastry properly before use. Do not overfill the pastry pockets to prevent leaking. Use egg wash for a golden, crispy finish. Watch baking time closely to avoid burning. Let cool before serving to avoid hot filling burns. For vegan option, replace egg wash with almond milk and maple syrup. For gluten-free, use gluten-free puff pastry.

Nutrition

Keywords: blueberry pie bombs, mini pies, puff pastry dessert, easy blueberry dessert, quick dessert, homemade pie bombs

Find it online: https://cooksyla.com/crispy-mini-blueberry-pie-bombs-recipe-easy-homemade-puff-pastry-treats/