3. Assemble the Pie Bombs
- Place a small spoonful of the cheesecake mixture in the center of each square.
- Top with a spoonful of blueberry pie filling.
- Carefully fold the pastry over the filling. You can fold into a triangle or bring the corners together to make a pouch.
- Press the edges firmly with a fork to seal completely and avoid leakage.
4. Apply Egg Wash
- Brush the top of each pastry with the egg wash.
- Optionally, you can sprinkle a little sugar on top for extra sweetness and a slight crunch.
5. Bake
- Place the filled pastries on the prepared baking sheet, leaving a little space between each.
- Bake in the preheated oven for 18–22 minutes, or until the pastries are puffed and golden brown.
- Remove from the oven and allow to cool for 5 minutes before serving.
6. Serve
- Dust with powdered sugar if desired.
- Serve warm with whipped cream or a scoop of ice cream for an extra indulgent treat.
- Enjoy the soft pastry, creamy cheesecake, and juicy blueberry filling in every bite.
Tips for Perfect Pie Bombs
- Prevent leakage: Make sure the puff pastry squares are properly sealed. Chill the pastries in the fridge for 10 minutes before baking if the dough becomes too soft.
- Balance sweetness: Taste your cheesecake filling and blueberry filling before assembling to adjust sugar if necessary.
- Variation: Swap blueberries for strawberries, cherries, or raspberries, or even add chocolate chips to the cheesecake for a different flavor twist.
These Blueberry Pie Bombs are not just visually appealing—they deliver a triple-texture delight: flaky pastry, creamy cheesecake, and fruity filling. Perfect for impressing guests or treating yourself to a bakery-style dessert at home.
If you want, I can also make a version with a visual step-by-step diagram, showing exactly how to fold and seal the pastry to avoid leakage—this usually helps a lot for beginners.
Do you want me to make that?
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