Description
Delicious pockets of flaky pastry filled with sweet-tart blueberries, perfect for snacks or desserts.
Ingredients
Scale
- 1 package of flaky pastry dough
- 2 cups fresh blueberries
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, mix the blueberries, granulated sugar, cornstarch, lemon juice, and cinnamon until the sugar begins to dissolve.
- Roll out the pastry dough on a lightly floured surface and cut into squares (about 3½–4 inches per side).
- Place a spoonful of the blueberry mixture in the center of each square.
- Fold the corners of the pastry over the filling and seal tightly to prevent leaking.
- Place the bombs on a lined baking sheet, spaced at least an inch apart.
- Whisk the egg and brush the tops of each pastry with the egg wash.
- Bake for 20–25 minutes, or until golden brown.
- Let cool slightly on a rack and dust with powdered sugar before serving.
Notes
For best results, use firm, fresh blueberries and let the filling sit for five minutes before assembling to absorb juices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry, pastry, dessert, snack, potluck, summer