🥧 Blueberry Pie Bombs

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🥧 Blueberry Pie Bombs

Soft, golden pastries with a creamy cheesecake and blueberry center.

Ingredients

The Pastry & Filling:

  • 1 can (16.3 oz) Refrigerated flaky biscuit dough (8-count)

  • 1 cup Blueberry pie filling

  • 4 oz Cream cheese, softened

  • 2 tbsp Powdered sugar

  • ½ tsp Vanilla extract

The Topping:

  • 2 tbsp Butter, melted

  • ¼ cup Granulated sugar mixed with 1 tsp ground cinnamon (optional, for a cinnamon-sugar crust)

  • OR: 1 egg, beaten (for a glossy, golden finish like in the photo)

Instructions

1. Prep the Cheesecake Mixture

  1. In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.

2. Prepare the Dough

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  2. Open the biscuit can and separate the 8 biscuits.

  3. Using your fingers or a rolling pin, flatten each biscuit into a wide circle (about 4-5 inches across). Be careful not to make the center too thin, or it might burst.

3. Assemble the “Bombs”

  1. Place about ½ tablespoon of the cream cheese mixture in the center of each dough circle.

  2. Top the cream cheese with about 1 tablespoon of the blueberry pie filling.

  3. Gather the edges of the dough and pinch them together tightly at the top to seal the filling inside.

  4. Gently roll it in your hands to form a smooth ball.

4. Bake to Golden Perfection

  1. Place the dough balls seam-side down on your prepared baking sheet.

  2. For a glossy finish: Brush the tops with the beaten egg.

  3. For a sugar crust: Brush with melted butter and sprinkle generously with the cinnamon-sugar mix.

  4. Bake for 12–15 minutes, or until the pastries are puffed and golden brown.

5. Serve

  1. Let them cool for at least 5 minutes before serving (the blueberry filling gets very hot!).

  2. Optional: Drizzle with a simple glaze (powdered sugar + a splash of milk) for extra sweetness.

💡 Pro-Tips for Success

  • Don’t Overfill: It’s tempting to pile on the blueberries, but overfilling will cause the “bombs” to leak or explode in the oven.

  • Seal Tightly: Ensure the dough is pinched firmly. If the dough feels dry, dab a tiny bit of water on the edges to help them stick.

  • Fresh Blueberries: If you want to use fresh berries instead of canned filling, toss 1 cup of blueberries with 1 tbsp sugar and ½ tsp cornstarch before stuffing.

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