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Cherry Pie Bombs: A Delightful British Treat

When it comes to sweet treats, few things can compare to the joy of biting into a warm, gooey dessert. Enter the Cherry Pie Bombs, a scrumptious fusion of classic British baking and delectable cherry sweetness. These bite-sized wonders promise a burst of flavour with every mouthful, making them the perfect addition to any afternoon tea or special gathering.

The Allure of Cherry Pie Bombs

Cherry Pie Bombs combine the essence of cherry pie with the fun of small, hand-held pastries. They encompass a flaky pastry crust filled with a sweet cherry filling and complemented with a drizzle of icing or a dusting of icing sugar. The result is an irresistible dessert that is both visually appealing and utterly delicious.

Ingredients

To craft these delightful bombs, you’ll need a few essential ingredients:

• For the Pastry:

  • 250g all-purpose flour
  • 125g unsalted butter, chilled and cubed
  • 70g icing sugar
  • 1 large egg yolk
  • 2-3 tablespoons cold water

• For the Cherry Filling:

  • 400g fresh or frozen cherries, pitted
  • 100g granulated sugar
  • 1 tablespoon cornflour
  • 1 teaspoon vanilla extract
  • A squeeze of fresh lemon juice
• For the Icing:
  • 100g icing sugar
  • 2-3 tablespoons milk

Method

1. Prepare the Pastry:

   • In a mixing bowl, combine the flour and icing sugar. Add the chilled butter and rub it into the dry ingredients until the mixture resembles breadcrumbs.
   • Mix in the egg yolk and enough cold water to form a smooth dough. Wrap in cling film and refrigerate for at least 30 minutes.

2. Make the Cherry Filling:

   • In a saucepan over medium heat, combine the cherries, granulated sugar, cornflour, vanilla extract, and lemon juice. Cook gently, stirring occasionally, until the mixture slightly thickens and the cherries release their juices. Allow to cool.

3. Assemble the Bombs:

   • Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
   • Roll out the chilled pastry on a floured surface to around 3mm thick. Use a round cutter to cut out circles of pastry.
   • Place a teaspoon of the cherry filling in the centre of each pastry circle. Fold the pastry over to create a half-moon shape and press the edges together to seal. You can use a fork to crimp the edges for an extra decorative touch.
   • Place the assembled Cherry Pie Bombs on the prepared baking tray and brush them lightly with egg wash for a golden finish.

4. Bake:

   • Bake in the preheated oven for 15-20 minutes or until golden brown. Remove and allow to cool slightly.
5. Finish with Icing:
   • In a small bowl, mix the icing sugar with enough milk to create a drizzling consistency. Drizzle over the cooled Cherry Pie Bombs and allow to set before serving.

Serving Suggestions

Cherry Pie Bombs are best enjoyed warm but can also be served at room temperature. They make an exquisite accompaniment to a cup of tea or coffee, and if you’re feeling indulgent, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion

These Cherry Pie Bombs are a delightful twist on a beloved classic, offering a perfect balance of fruity sweetness and buttery pastry. Whether you’re hosting a garden party or simply indulging in a sweet treat for yourself, these little bombs of joy are sure to impress. So gather your ingredients, roll up your sleeves, and create a batch of these irresistible delights that are bound to become a firm favourite!

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