Blueberry Pie Bombs

Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins Servings: 8 Bombs

Prep the Oven and Pan: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it.
Prepare the Creamy Filling: In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Whisk or stir until smooth and creamy.
Flatten the Dough: Open the can of biscuits and separate them. Use your hands or a rolling pin to flatten each biscuit into a 4-inch or 5-inch circle.
Assemble the Bombs: * Place about 1 tablespoon of the cream cheese mixture in the center of each dough circle.
- Top the cream cheese with about 1 generous tablespoon of blueberry pie filling.
Seal Them Up: Carefully gather the edges of the dough up over the filling, pinching them tightly together to create a sealed “bomb” or pouch. Ensure there are no gaps, or the filling will leak out!
Coat and Bake: Place the bombs seam-side down on the prepared baking sheet. Brush the tops with melted butter and sprinkle with a little granulated sugar.
Cook to Perfection: Bake for 12–15 minutes, or until the pastries are puffed and a deep golden brown.
Serve: Let them cool for at least 5 minutes before serving—the blueberry filling gets very hot!

Don’t Overfill: It’s tempting to pile on the blueberries, but overfilling makes them much harder to seal.
Egg Wash Alternative: For that extra shiny, professional look seen in your image, you can brush the tops with a beaten egg instead of melted butter before baking.