Blueberry Pie Bombs

Blueberry Pie Bombs
Ingredients:
1 can (16.3 oz) refrigerated biscuit dough (8-count)
1 cup blueberry pie filling
4 oz cream cheese, softened
2 tbsp powdered sugar
1 tsp vanilla extract
¼ cup unsalted butter, melted
⅓ cup granulated sugar
1 tsp ground cinnamon
Instructions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or silicone mat.
In a bowl, blend cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Separate biscuit dough into 8 rounds. Flatten each to a 4-inch circle.
Add 1 tsp cream cheese mixture and a spoonful of blueberry pie filling to the center of each dough circle.
Bring edges over the filling and pinch to seal tightly into a ball. Place seam-side down on the baking sheet.
Bake for 13–16 minutes or until golden and cooked through.
While baking, mix cinnamon and sugar in a small bowl. Once bombs are slightly cooled, brush with melted butter and roll in cinnamon-sugar mixture until coated.
Serve warm, optionally with vanilla ice cream.

20 FAQs – Blueberry Pie Bombs

  1. Can I use homemade blueberry pie filling?
    Yes, just make sure it’s thick enough to avoid leaks.

  2. What if I don’t have biscuit dough?
    Crescent roll dough, puff pastry, or even pizza dough can be used.

  3. Can I use frozen blueberries instead of pie filling?
    Yes—cook them with sugar and cornstarch first to make a quick filling.

  4. Do I need to soften the cream cheese?
    Yes, room temperature cream cheese mixes smoother and avoids lumps.

  5. Can I make these ahead of time?
    Yes—assemble and refrigerate up to 24 hours before baking.

  6. Can I freeze them?
    Yes—freeze baked bombs and reheat at 350°F for 10 minutes.

  7. Why did my filling leak out?
    The dough might not have been sealed tightly—pinch and twist seams for security.

  8. Do I have to roll them in cinnamon-sugar?
    No, you can dust with powdered sugar instead.

  9. Can I bake them in an air fryer?
    Yes—cook at 350°F for 8–10 minutes, checking for golden brown.

  10. Can I use other fillings?
    Absolutely! Try apple, cherry, or peach pie filling.

  11. Can I skip the cream cheese layer?
    Yes, but it adds richness and creaminess.

  12. How do I prevent sticking to the baking sheet?
    Use parchment paper or a silicone mat.

  13. Can I make them mini-sized?
    Yes—cut dough into smaller pieces and reduce bake time.

  14. Why are mine doughy in the middle?
    They may need a few extra minutes in the oven.

  15. Can I use flavored cream cheese?
    Yes—blueberry, strawberry, or honey cream cheese works well.

  16. What’s the best way to reheat leftovers?
    Bake at 350°F for 5–7 minutes to keep them crisp.

  17. Can I serve these cold?
    They’re best warm, but chilled ones still taste good.

  18. Do I have to brush them with butter before cinnamon-sugar?
    Yes—it helps the coating stick.

  19. Can I make these gluten-free?
    Yes—use gluten-free biscuit dough and check your filling ingredients.

  20. Can I add lemon zest to the cream cheese filling?
    Definitely—it brightens the flavor.

20 Tips – Blueberry Pie Bombs

  1. Seal the dough tightly to prevent filling leaks.

  2. Flatten the dough evenly so it bakes uniformly.

  3. Don’t overfill—too much filling causes bursting.

  4. Chill assembled bombs for 10 minutes before baking to help them hold shape.

  5. Use a small cookie scoop for even filling amounts.

  6. Mix cinnamon and sugar thoroughly for consistent coating.

  7. Cool slightly before rolling in cinnamon-sugar so the butter doesn’t soak in too much.

  8. Use a silicone baking mat to avoid sticking and burning bottoms.

  9. Add a pinch of salt to cream cheese filling to balance sweetness.

  10. For a glossy finish, brush with egg wash before baking instead of butter after.

  11. Try flavored extracts like almond or lemon for a twist.

  12. If using puff pastry, bake at 400°F instead for a flaky texture.

  13. Serve with vanilla ice cream for an indulgent dessert.

  14. Sprinkle coarse sugar before baking for extra crunch.

  15. Cut a small slit on top before baking to release steam if overfilled.

  16. If using homemade filling, make sure it’s fully cooled before assembling.

  17. Bake in the center rack for even browning.

  18. Rotate the baking sheet halfway through for consistent cooking.

  19. Use cold dough for easier sealing.

  20. Dust with powdered sugar right before serving for a bakery-style look.

 

 

 

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