Dreamy Blueberry & Cream Filled Pastry Bombs
These delightful blueberry pie bombs feature a soft, golden-baked pastry shell, generously dusted with a sweet crumble and powdered sugar. Each bite reveals a warm, luscious filling of sweet-tart blueberries combined with a smooth, creamy vanilla custard. The tender dough encases the vibrant fruit and rich cream, offering a harmonious blend of textures and classic dessert flavors in a convenient, individual serving.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12-16 bombs 1x
Ingredients
- **For the Dough:**
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (105-115°F / 40-46°C)
- ¼ cup granulated sugar
- 1 large egg, room temperature
- ¼ cup unsalted butter, melted and cooled
- ½ teaspoon salt
- 2 ½ cups all-purpose flour, plus more for dusting
- **For the Blueberry Filling:**
- 1 ½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- **For the Vanilla Custard:**
- 1 cup whole milk
- 2 large egg yolks
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
- **For the Crumble Topping:**
- ¼ cup all-purpose flour
- 2 tablespoons light brown sugar, packed
- 2 tablespoons unsalted butter, cold and cubed
- Pinch of ground cinnamon
- **For Garnish:**
- Powdered sugar, for dusting
Instructions
- **Prepare the Dough:** In a large bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy. Stir in sugar, egg, melted butter, and salt. Gradually add flour, mixing until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- **Prepare the Blueberry Filling:** In a small saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and blueberries burst, about 5-7 minutes. Remove from heat and stir in vanilla extract. Let cool completely.
- **Prepare the Vanilla Custard:** In a medium saucepan, whisk together milk, egg yolks, sugar, and cornstarch until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 8-10 minutes. Remove from heat, stir in butter and vanilla extract. Transfer to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely in the refrigerator (at least 1 hour).
- **Prepare the Crumble Topping:** In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter with your fingertips or a pastry blender until coarse crumbs form. Set aside.
- **Assemble the Pie Bombs:** Once the dough has risen, gently punch it down and divide into 12-16 equal pieces. Roll each piece into a small ball, then flatten into a 3-4 inch disc. Place a spoonful of blueberry filling and a small dollop of chilled custard in the center of each disc. Carefully gather the edges of the dough around the filling and pinch firmly to seal, forming a ball.
- **Bake:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the sealed pie bombs seam-side down on the prepared baking sheet. Sprinkle the crumble topping over each bomb.
- Bake for 15-20 minutes, or until golden brown.
- **Finish:** Remove from oven and let cool slightly on a wire rack. Dust generously with powdered sugar before serving.
Notes
Ensure both fillings are completely cooled before assembling to prevent the dough from becoming soggy or tearing.
Do not overfill the dough, as this can make sealing difficult and cause leaks during baking.
For best results, use room temperature ingredients for the dough to ensure proper rising.
Leftover pie bombs can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
Nutrition
- Calories: 250 kcal
- Fat: 8g
- Carbohydrates: 40g
- Protein: 5g