Blueberry Pie Bombs Delight (Print Version)
Flaky golden pastries packed with juicy blueberry and cream cheese, dusted in cinnamon sugar. Sweet, warm, and easy.
# Ingredients:
→ Dough and Filling
01 -
1 can (16.3 ounces) refrigerated biscuit dough (8 pieces)
02 -
1 cup blueberry pie filling
→ Cream Cheese Mixture
03 -
4 ounces cream cheese, softened
04 -
2 tablespoons powdered sugar
05 -
1 teaspoon vanilla extract
→ Topping
06 -
1/4 cup unsalted butter, melted
07 -
1/3 cup granulated sugar
08 -
1 teaspoon ground cinnamon
# Steps:
01 -
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
02 -
In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Stir until the mixture is smooth and creamy.
03 -
Separate the biscuit dough into 8 portions. Flatten each portion to form a 4-inch round.
04 -
Place 1 teaspoon of the cream cheese mixture and a spoonful of blueberry pie filling in the center of each dough circle. Bring the edges up and over the filling, pinching firmly to seal into a ball. Place each ball seam-side down on the prepared baking sheet.
05 -
Bake in the preheated oven for 13 to 16 minutes or until golden brown and cooked through.
06 -
While baking, mix granulated sugar and ground cinnamon together in a small bowl. Once the pie bombs are slightly cooled, brush them with melted butter and roll each in the cinnamon-sugar mixture until fully coated.
07 -
Serve warm, optionally with a scoop of vanilla ice cream.
# Notes:
01 -
Ensure the biscuit dough is well sealed to prevent filling from leaking during baking.