These delightful Flaky Puff Pastry Cherry Bombs are your new go-to for an effortlessly elegant dessert or impressive appetizer. This recipe transforms simple ingredients into stunning, bite-sized treats that are as delicious as they are beautiful, making them perfect for any occasion.
Key Ingredients for Flaky Puff Pastry Cherry Bombs
- 1 sheet (about 9-10 ounces) frozen puff pastry, thawed according to package directions
- 1 cup fresh or frozen (thawed) pitted cherries, roughly chopped
- 1/4 cup granulated sugar, plus more for dusting
- 1 tablespoon all-purpose flour, plus more for dusting
- 1 teaspoon lemon juice
- 1/2 teaspoon almond extract (optional, but highly recommended for a deeper flavor)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (like turbinado or sanding sugar), for sprinkling (optional)
How to Make Flaky Puff Pastry Cherry Bombs
Prepare to be amazed by these Flaky Puff Pastry Cherry Bombs, a recipe that’s incredibly easy to make yet delivers phenomenal taste and texture. The buttery layers of puff pastry embrace a luscious, warm cherry filling, creating a dessert that’s both satisfying and incredibly moreish. With a preparation time of just 30 minutes, you can whip up these delightful bites for an impromptu gathering or a sweet treat.
Step-by-Step Instructions
Prepare the Cherry Filling: In a medium bowl, combine the chopped cherries, 1/4 cup granulated sugar, 1 tablespoon all-purpose flour, lemon juice, and almond extract (if using). Stir gently until the cherries are evenly coated. The flour will help thicken the juices as they cook. Set aside.
Preheat Your Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
Unfold and Cut the Puff Pastry: Gently unfold the thawed puff pastry sheet onto a lightly floured surface. If the pastry is very sticky, dust your hands and the rolling pin lightly with flour. Carefully unfold the pastry. If it’s very thick, you can very gently roll it out a little more to an even thickness, about 1/8 inch thick. Using a sharp knife or a pizza cutter, cut the puff pastry into approximately 3-inch squares. You should get about 8 to 10 squares per sheet.
Create the “Bomb” Shape: For each square of puff pastry, spoon about 1 to 2 tablespoons of the cherry filling into the center. Don’t overfill, or it will be difficult to seal. Bring the four corners of the puff pastry square up towards the center and pinch them together firmly to enclose the filling. This will create a little pouch, resembling a bomb shape. Ensure the seams are well sealed to prevent the filling from leaking during baking.
Egg Wash and Sugar Coating: Arrange the assembled cherry bombs on the prepared baking sheets, leaving about 2 inches of space between them. Brush the tops and sides of each puff pastry bomb with the beaten egg wash. This will give them a beautiful golden-brown sheen when baked. If desired, sprinkle the tops with coarse sugar for an extra sparkle and crunch.
Bake the Cherry Bombs: Bake in the preheated oven for 18-22 minutes, or until the puff pastry is golden brown, puffed up, and crisp. The exact baking time may vary depending on your oven and the size of your bombs. Keep an eye on them to prevent burning.
Cool and Serve: Once baked to perfection, carefully remove the baking sheets from the oven. Let the Flaky Puff Pastry Cherry Bombs cool on the baking sheets for a few minutes before transferring them to a wire rack to cool slightly. They are best served warm, when the pastry is at its flakiest and the cherry filling is wonderfully gooey.
Why You’ll Love This Flaky Puff Pastry Cherry Bombs
You’ll absolutely adore these Flaky Puff Pastry Cherry Bombs for so many reasons! The star of the show is undeniably the incredibly buttery, shatteringly crisp puff pastry that encases a burst of sweet, slightly tart cherry filling. It’s a delightful contrast to the familiar comfort of a classic cherry pie, but in a convenient, individual-sized package. Making these at home is surprisingly cost-effective, especially when cherries are in season, allowing you to create a gourmet treat without the hefty price tag of bakery versions.
The magic truly comes alive with the simple yet perfect combination of tender cherries, a hint of almond extract for depth, and that signature flaky pastry. They are wonderfully versatile, perfect as a charming dessert with a dollop of whipped cream or vanilla ice cream, or even as a unique sweet-and-savory touch to a brunch spread. Don’t just dream about these delightful little wonders; gather your ingredients and bring these Flaky Puff Pastry Cherry Bombs to life in your own kitchen – you won’t regret it!
Storing and Reheating Tips
To keep your Flaky Puff Pastry Cherry Bombs at their best, it’s important to store them properly.
- Refrigeration: Once completely cooled to room temperature, store any leftover cherry bombs in an airtight container in the refrigerator. They will stay fresh for up to 2-3 days. This method is ideal for shorter-term storage.
- Freezing: For longer storage, you can freeze the baked cherry bombs. Ensure they are completely cooled. Place them on a baking sheet in a single layer and freeze until firm (about 30-60 minutes). Then, transfer the frozen cherry bombs into a freezer-safe bag or container, separating layers with parchment paper if needed to prevent sticking. They can be stored in the freezer for up to 1-2 months.
- Reheating: To reheat refrigerate cherry bombs, place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 8-10 minutes, or until heated through and the pastry is crisp again. If reheating from frozen, you may need to increase the oven temperature slightly and bake for a longer period, about 15-20 minutes, until fully warmed and golden. Avoid reheating in the microwave, as this can make the pastry soggy.
Final Thoughts
These Flaky Puff Pastry Cherry Bombs are a testament to how simple ingredients can create something truly spectacular. I encourage you to give this recipe a try; it’s a delightful way to bring a touch of homemade magic to your table.
Flaky Puff Pastry Cherry Bombs
Ingredients
Equipment
Method
- In a medium bowl, combine the chopped cherries, 1/4 cup granulated sugar, 1 tablespoon all-purpose flour, lemon juice, and almond extract (if using). Stir gently until the cherries are evenly coated. The flour will help thicken the juices as they cook. Set aside.1 cup fresh or frozen (thawed) pitted cherries, 1/4 cup granulated sugar, 1 tablespoon all-purpose flour, 1 teaspoon lemon juice, 1/2 teaspoon almond extract
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Gently unfold the thawed puff pastry sheet onto a lightly floured surface. If the pastry is very sticky, dust your hands and the rolling pin lightly with flour. Carefully unfold the pastry. If it’s very thick, you can very gently roll it out a little more to an even thickness, about 1/8 inch thick. Using a sharp knife or a pizza cutter, cut the puff pastry into approximately 3-inch squares. You should get about 8 to 10 squares per sheet.1 sheet frozen puff pastry
- For each square of puff pastry, spoon about 1 to 2 tablespoons of the cherry filling into the center. Don’t overfill, or it will be difficult to seal. Bring the four corners of the puff pastry square up towards the center and pinch them together firmly to enclose the filling. This will create a little pouch, resembling a bomb shape. Ensure the seams are well sealed to prevent the filling from leaking during baking.
- Arrange the assembled cherry bombs on the prepared baking sheets, leaving about 2 inches of space between them. Brush the tops and sides of each puff pastry bomb with the beaten egg wash. This will give them a beautiful golden-brown sheen when baked. If desired, sprinkle the tops with coarse sugar for an extra sparkle and crunch.1 large egg, 1 tablespoon coarse sugar
- Bake in the preheated oven for 18-22 minutes, or until the puff pastry is golden brown, puffed up, and crisp. The exact baking time may vary depending on your oven and the size of your bombs. Keep an eye on them to prevent burning.
- Once baked to perfection, carefully remove the baking sheets from the oven. Let the Flaky Puff Pastry Cherry Bombs cool on the baking sheets for a few minutes before transferring them to a wire rack to cool slightly. They are best served warm, when the pastry is at its flakiest and the cherry filling is wonderfully gooey.