Flaky Puff Pastry Cherry Bombs are the perfect easy-to-make treat that delivers incredible flavor and impressive presentation for any occasion, making them a must-try for home bakers seeking a delightful and simple dessert.
Key Ingredients for Flaky Puff Pastry Cherry Bombs
- 1 sheet (about 9-10 oz) frozen puff pastry, thawed according to package directions
- 1 cup fresh or frozen (thawed) pitted cherries, roughly chopped
- 1/4 cup granulated sugar, divided
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon almond extract (optional, but highly recommended for that gourmet touch)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar or coarse granulated sugar, for sprinkling (optional)
- Powdered sugar, for dusting (optional)
How to Make Flaky Puff Pastry Cherry Bombs
Prepare to be amazed by how incredibly simple yet satisfying these Flaky Puff Pastry Cherry Bombs are to create. In under 30 minutes of active preparation, you’ll have these delightful little pockets ready to bake and fill your home with a heavenly aroma. The magic lies in the crisp, buttery layers of puff pastry encasing a sweet and slightly tart cherry filling, creating a taste sensation that is both comforting and elegant.
Step-by-Step Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes for easier cleanup.
- Prepare the Cherry Filling: In a medium bowl, combine the chopped cherries, 2 tablespoons of the granulated sugar, and the cornstarch. Stir gently until the cherries are evenly coated. Add the lemon juice and almond extract (if using) and mix again. The cornstarch will help to thicken the cherry juices as they bake, preventing a soggy bottom.
- Prepare the Puff Pastry: Lightly flour a clean surface. Unfold the thawed puff pastry sheet. If your puff pastry is a large rectangle, you can cut it in half lengthwise to create two smaller rectangles, which makes handling easier, or keep it as one large sheet.
- Create the Cherry Bomb Base: For each “bomb,” you will need two squares of puff pastry. If you have one large sheet, cut it into roughly equal squares, aiming for about 3 inches by 3 inches. You should get about 8-10 squares depending on the size of your sheet. Take one square of puff pastry and place it on your prepared baking sheet.
- Fill the Bombs: Spoon about 1-2 tablespoons of the cherry filling into the center of each puff pastry square on the baking sheet. Be sure not to overfill, as this can cause the pastry to burst or leak during baking. Leave a border of about 1/2 inch around the edges for sealing.
- Form the Cherry Bombs: Take a second square of puff pastry and place it directly on top of the filled square. Gently press down around the edges of the filling to seal the two layers of pastry together. You can use your fingers or the tines of a fork to create a decorative and secure seal, much like you would for a mini fruit tart.
- Add Decorative Touches and Egg Wash: If you like, you can use a small knife to cut a few small vents in the top of each puff pastry bomb to allow steam to escape during baking. This will help prevent them from puffing up unevenly. Brush the tops of each puff pastry bomb with the beaten egg wash. This will give them a beautiful golden-brown sheen and help the turbinado sugar adhere.
- Sprinkle with Sugar (Optional): If desired, sprinkle the tops of the egg-washed pastry bombs with turbinado sugar or coarse granulated sugar. This adds a delightful crunch and a touch of sweetness.
- Bake the Cherry Bombs: Bake for 18-22 minutes, or until the puff pastry is golden brown, puffed up, and crisp. The filling should be bubbling slightly. Keep an eye on them as oven temperatures can vary.
- Cool and Garnish: Let the Flaky Puff Pastry Cherry Bombs cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can dust them with a little powdered sugar for an extra touch of elegance if you wish.
Why You’ll Love This Flaky Puff Pastry Cherry Bombs
You’re going to adore these Flaky Puff Pastry Cherry Bombs because they offer an absolutely divine burst of sweet and tart cherry flavor encased in layers of incredibly delicate, buttery pastry. Similar to a mini fruit turnover but with an unmatched crispness from the puff pastry, these little gems are perfect for a quick dessert or a charming addition to any gathering. The cost-effectiveness of whipping these up at home is a major plus, offering a gourmet treat without the gourmet price tag, especially when cherries are in season.
The simple yet elegant combination of juicy cherries and flaky pastry makes these incredibly satisfying, turning a store-bought staple into a showstopping creation with minimal effort. They’re the perfect canvas for flavor – the optional almond extract adds a sophisticated depth that truly elevates the cherry, making them far more exciting than a simple fruit tart. Ready to impress yourself and your loved ones with a dessert that tastes like it came from a high-end bakery? Give these Flaky Puff Pastry Cherry Bombs a try this week – you won’t regret it!
Storing and Reheating Tips
- Storage: Store completely cooled Flaky Puff Pastry Cherry Bombs in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 4 days. The pastry may lose some of its crispness over time, especially in humid conditions.
- Reheating: To restore crispness, reheat them in a preheated oven at 350°F (175°C) for 5-8 minutes, or until warmed through and the pastry is crisp again. Alternatively, you can toast them in a toaster oven or a dry skillet over medium-low heat.
- Freezing: For future enjoyment, you can freeze the baked and cooled Flaky Puff Pastry Cherry Bombs. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator and then reheat as per the instructions above. You can also freeze the unbaked cherry bombs. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Final Thoughts
These Flaky Puff Pastry Cherry Bombs are a testament to how simple ingredients can create truly magical results. Dive into the delightful crunch and burst of flavor, and enjoy baking this easy yet impressive treat at home.
Flaky Puff Pastry Cherry Bombs
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes for easier cleanup.
- In a medium bowl, combine the chopped cherries, 2 tablespoons of the granulated sugar, and the cornstarch. Stir gently until the cherries are evenly coated. Add the lemon juice and almond extract (if using) and mix again. The cornstarch will help to thicken the cherry juices as they bake, preventing a soggy bottom.1 cup fresh or frozen (thawed) pitted cherries, 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice, 1/2 teaspoon almond extract
- Lightly flour a clean surface. Unfold the thawed puff pastry sheet. If your puff pastry is a large rectangle, you can cut it in half lengthwise to create two smaller rectangles, which makes handling easier, or keep it as one large sheet.1 sheet frozen puff pastry
- For each “bomb,” you will need two squares of puff pastry. If you have one large sheet, cut it into roughly equal squares, aiming for about 3 inches by 3 inches. You should get about 8-10 squares depending on the size of your sheet. Take one square of puff pastry and place it on your prepared baking sheet.1 sheet frozen puff pastry
- Spoon about 1-2 tablespoons of the cherry filling into the center of each puff pastry square on the baking sheet. Be sure not to overfill, as this can cause the pastry to burst or leak during baking. Leave a border of about 1/2 inch around the edges for sealing.
- Take a second square of puff pastry and place it directly on top of the filled square. Gently press down around the edges of the filling to seal the two layers of pastry together. You can use your fingers or the tines of a fork to create a decorative and secure seal, much like you would for a mini fruit tart.1 sheet frozen puff pastry
- If you like, you can use a small knife to cut a few small vents in the top of each puff pastry bomb to allow steam to escape during baking. This will help prevent them from puffing up unevenly. Brush the tops of each puff pastry bomb with the beaten egg wash. This will give them a beautiful golden-brown sheen and help the turbinado sugar adhere.1 large egg
- If desired, sprinkle the tops of the egg-washed pastry bombs with turbinado sugar or coarse granulated sugar. This adds a delightful crunch and a touch of sweetness.1 tablespoon turbinado sugar or coarse granulated sugar
- Bake for 18-22 minutes, or until the puff pastry is golden brown, puffed up, and crisp. The filling should be bubbling slightly. Keep an eye on them as oven temperatures can vary.
- Let the Flaky Puff Pastry Cherry Bombs cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can dust them with a little powdered sugar for an extra touch of elegance if you wish.powdered sugar