Blueberry Pie Bombs
Ingredients:
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 package refrigerated crescent roll dough
- 1 egg, beaten
- Powdered sugar for dusting
Directions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix blueberries, sugar, cornstarch, lemon juice, and vanilla extract until well combined.
3. Unroll crescent roll dough and separate into triangles.
4. Place a spoonful of the blueberry mixture onto the wide end of each triangle.
5. Roll the dough over the filling, sealing the edges tightly to form a small pocket.
6. Place the filled dough pockets on a baking sheet lined with parchment paper, seam side down.
7. Brush each pocket with beaten egg to give a golden finish.
8. Bake for 12-15 minutes, or until golden brown.
9. Let cool slightly, then dust with powdered sugar before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 180 kcal | Servings: 8 servings
Tips:
Use fresh or frozen blueberries, but thaw and drain frozen berries before filling.
Seal edges properly to prevent filling from leaking during baking.