Blueberry Pie Bombs
Ingredients:
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1 package refrigerated crescent roll dough
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting (optional)
Directions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, combine blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, and cinnamon. Stir gently to coat the berries evenly.
3. Unroll crescent roll dough and separate into individual triangles.
4. Place a spoonful of the blueberry filling onto the wider end of each triangle.
5. Fold the dough over the filling and roll up tightly, tucking in the sides to seal the filling inside.
6. Place the rolls seam-side down on a baking sheet lined with parchment paper.
7. Brush the tops with beaten egg to give them a golden finish.
8. Bake for 15-18 minutes or until golden brown and puffed.
9. Remove from oven and let cool slightly before dusting with powdered sugar if desired.
Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes
Kcal: 210 kcal | Servings: 8 servings
Tips:
Use chilled dough for easier handling and better shape retention.
Serve warm with a scoop of vanilla ice cream for an indulgent treat.