Description
Delight in these Cherry Pie Bombs, a fun and flaky twist on classic cherry pie. Made with buttery puff pastry filled with sweet cherry filling, these handheld treats are perfect for dessert or a sweet snack. Crispy on the outside and bursting with juicy cherries on the inside, they’re easy to prepare and bake to golden perfection.
Ingredients
Scale
Pastry
- 1 sheet puff pastry (thawed)
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 and Prepare Pastry: Preheat the oven to 400°F (200°C). On a floured surface, roll out the thawed puff pastry until it is about 1/8 inch thick to create an even, thin layer for easy folding.
- Mix Cherry Filling: In a bowl, combine the cherry filling with granulated sugar and cornstarch. Stir well to ensure the mixture is evenly coated and ready to thicken during baking.
- Cut Pastry Circles: Use a round cutter or a glass to cut circles out of the rolled pastry. The size should be sufficient to hold the filling and be folded over comfortably.
- Fill and Seal: Spoon a small amount of the cherry filling mixture into the center of each pastry circle. Fold the circles in half to form half-moons and pinch the edges firmly to seal. Decorate the edges by pressing them lightly with a fork if desired.
- Bake the Pie Bombs: Place the sealed pie bombs on a parchment-lined baking sheet. Brush the tops with the beaten egg to give them a golden, shiny finish. Bake in the preheated oven for 15-20 minutes or until they turn golden brown and puffed.
- Cool and Serve: Allow the cherry pie bombs to cool slightly on a wire rack. Dust with powdered sugar if desired for an extra touch of sweetness before serving.
Notes
- Use fresh or canned cherry filling, but adjust sugar if your filling is already sweetened.
- Ensure puff pastry is fully thawed before rolling to avoid cracking.
- Sealing the edges tightly prevents filling from leaking during baking.
- Let the pie bombs cool slightly to allow filling to set and avoid burns.
- Powdered sugar dusting is optional but adds a nice presentation and sweetness.
