Description
Delight in these Cherry Pie Bombs, a fun and delicious twist on classic cherry pie using flaky puff pastry filled with sweet cherry filling. Perfect as a handheld dessert or snack, these pies are golden, crisp, and bursting with fruity flavor, dusted lightly with powdered sugar for an elegant finish.
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 Oven and Prepare Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry until approximately 1/8 inch thick to ensure a delicate, flaky crust.
- Prepare Cherry Filling: In a medium bowl, thoroughly combine the cherry filling with granulated sugar and cornstarch, ensuring the mixture is well blended to thicken during baking.
- Cut and Fill Pastry Circles: Using a round cutter or a glass, cut circles from the rolled-out puff pastry. Spoon a small amount of the cherry filling onto the center of each pastry circle, being careful not to overfill to prevent leakage.
- Seal and Decorate Edges: Fold each pastry circle in half over the filling to form a semicircle. Press edges firmly to seal and use a fork to crimp the edges for decoration and extra sealing.
- Bake: Arrange the sealed pastries on a baking sheet lined with parchment paper. Brush the tops with beaten egg to achieve a shiny, golden crust. Bake in the preheated oven for 15-20 minutes or until golden brown and puffed.
- Cool and Garnish: Remove from the oven and allow the Cherry Pie Bombs to cool slightly. Once cooled, dust with powdered sugar if desired before serving to add a touch of sweetness and elegance.
Notes
- Use fresh or canned cherries depending on availability; if using fresh, pitting is necessary.
- Ensure puff pastry is thawed properly before rolling to avoid tearing.
- Do not overfill the pastries to prevent filling from leaking during baking.
- For a glossy finish, brush with egg wash before baking.
- Cooling slightly before serving helps the filling set and avoid burns.
