I love a small, show-stopping holiday bite — Christmas Cherry Bombs are exactly that: crisp, flaky pockets of pastry hugging a sweet cherry and melty chocolate center. They pop on the plate, are easy to make in batches, and always disappear first at parties; I’ve made them for several holiday gatherings with consistently great results. If you’re also looking for quick holiday bites, try this easy 4-ingredient pretzel Christmas treats for another crowd-pleaser.
Why Make This Recipe
- Big festive flavor in one bite: tart-sweet cherry plus chocolate and buttery pastry creates a memorable contrast.
- Fast to assemble and bake — perfect for last-minute gatherings or cookie exchanges.
- Easy to scale: you can double or triple the batch without changing technique.
- Great for presentation: they look polished on a platter with minimal effort.
- Personal note: I love this recipe because the cherry juice and chocolate combine to make a glossy, bakery-style pocket every time; that surprise center is what makes guests smile. Also try a slow-simmered sweet treat like this amazing Christmas crockpot candy if you need a no-fuss alternative.
Recipe Overview
- Prep time: 15 minutes (plus 30 minutes chilling if using refrigerated dough)
- Cook time: 12–15 minutes at 375°F (190°C)
- Total time: 30–45 minutes
- Servings: Makes about 24 small bombs (using one 17.3 oz sheet of puff pastry or two cans of crescent roll dough)
- Difficulty: Easy — basic rolling and sealing skills required
- Method: Assemble filled pastry rounds, brush with egg wash, bake on a parchment-lined sheet until golden and puffed.
My Experience Making This Recipe
I tested this recipe three times, adjusting filling ratios and bake time until the centers were melty but the pastry stayed crisp. Early tests produced a little leaking, so I learned to dry cherries on paper towels and seal edges firmly with a fork. After that tweak, the bombs held their shape perfectly.
How to Make Christmas Cherry Bombs
This recipe uses store-bought puff pastry or crescent dough for speed. You’ll trim rounds, add one maraschino cherry (drained and patted dry) plus a small square of chocolate or a sprinkle of mini chips, fold or seal into a tight pocket, and bake at 375°F (190°C) for 12–15 minutes. Key techniques are drying the cherries to prevent soggy pastry and using an egg wash (1 large beaten egg + 1 tsp water) for even browning. If you like fruit-filled pastries, you may also enjoy these apple caramel bombs pastries for a similar technique with apples.
Expert Tips for Success
- Dry cherries well: drain and pat maraschino cherries dry on paper towels for at least 5 minutes; excess syrup causes soggy pastry.
- Chill dough: keep puff pastry cold (45–50°F / 7–10°C) before baking to get better lift; pop assembled bombs on a sheet in the fridge for 15–20 minutes before baking.
- Seal edges: press edges firmly with a fork or use a dab of egg wash as “glue” to stop leaks.
- Use a silicone baking mat or parchment: this prevents sticking and helps the bottoms brown evenly at 375°F (190°C).
- Shortcut ideas: if you’re short on time, canned crescent dough works well; for a sweeter glaze, brush with warmed apricot jam after baking. For other quick batch cookies, try these awesome Christmas kitchen sink cookies.
How to Serve Christmas Cherry Bombs
- Serve warm: reheat briefly (see reheating below) so the chocolate is melty for best contrast.
- Garnish: dust with powdered sugar or drizzle white chocolate for a festive look.
- Pairings: serve with hot cocoa, coffee, or a spiced tea; they also work well on dessert platters alongside shortbread.
- Occasions: perfect for cookie exchanges, holiday brunch trays, or as a plated dessert with vanilla ice cream.
Storage and Reheating Guide
- Room temperature: store in an airtight container for up to 24 hours to preserve flakiness.
- Refrigeration: if filled with cream cheese or not eaten the same day, refrigerate up to 3 days in an airtight container. Bring to room temperature before reheating.
- Freezing: freeze baked bombs on a sheet until firm, then transfer to a freezer bag for up to 1 month. Reheat from frozen.
- Reheating: bake at 350°F (175°C) on a sheet for 6–8 minutes (from room temp) or 12–14 minutes (from frozen) to crisp the pastry; avoid microwaving, which makes pastry soggy.
Recipe Variations
- Gluten-free: use a gluten-free puff pastry (store-bought or homemade) and reduce handling to prevent crumbling; bake at the same temperature but check for doneness a few minutes earlier.
- Dairy-free / vegan: use vegan puff pastry and dairy-free chocolate chips plus a plant-based milk wash (milk + maple syrup) instead of egg.
- Nutty twist: add finely chopped toasted almonds or pistachios inside for crunch — be sure to note nut allergens.
- Boozy version: macerate cherries in a tbsp of bourbon or dark rum for 30 minutes, pat dry, then assemble for a grown-up flavor.
Nutritional Highlights
- Cherries provide vitamin C and antioxidants, adding a small nutritional benefit to an otherwise indulgent treat.
- Treat note: these are a high-sugar, high-fat dessert — consider portion size (1–2 bombs per person).
- Allergens: likely contain gluten and dairy unless modified; optional nuts may introduce tree nut allergens. Always label for guests.
Troubleshooting Common Issues
- Soggy bottoms: ensure the baking sheet is preheated, use parchment, and avoid overfilling; chill assembled bombs before baking.
- Leaking filling: thoroughly dry cherries and seal edges with egg wash; don’t overfill — a single cherry plus a small amount of chocolate is enough.
- Undercooked centers but browned pastry: lower oven rack one position and reduce temperature by 25°F (15°C), then bake a few minutes longer to let centers heat without burning tops.
Frequently Asked Questions
Q: Can I use frozen puff pastry straight from the freezer?
A: No — thaw frozen puff pastry in the refrigerator for 30–60 minutes until pliable but still cool (about 45–50°F / 7–10°C). Working with chilled dough gives better lift and prevents tearing.
Q: What chocolate works best inside?
A: Use a small square of high-quality baking chocolate or 6–8 mini chocolate chips per pocket. Dark or semi-sweet chocolate balances the cherry sweetness; white chocolate gives a sweeter, creamier profile.
Q: How do I prevent the cherries from making the pastry soggy?
A: Drain and pat maraschino cherries dry for at least 5 minutes on paper towels. If using fresh cherries, pit and dry them, and toss with a teaspoon of cornstarch to absorb extra juice.
Q: Can I make these ahead for a party?
A: Yes — bake them ahead and freeze as described. Reheat in a 350°F (175°C) oven for 6–8 minutes from refrigerated or 12–14 minutes from frozen to crisp up just before serving.
Conclusion
For a tried-and-true recipe and visual step-by-step, check this version of Christmas Cherry Bombs – Princess Pinky Girl.
Christmas Cherry Bombs
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Crisp, flaky pastry pockets filled with sweet cherries and melty chocolate, perfect for holiday gatherings.
Ingredients
- 1 sheet refrigerated puff pastry (17.3 oz) or 2 cans crescent roll dough
- 24 maraschino cherries, drained and patted dry
- 6 oz semi-sweet chocolate (small squares or mini chips)
- 1 large egg (for egg wash)
- 1 tsp water (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out dough and cut into rounds.
- Place one cherry and a piece of chocolate in the center of each round.
- Fold the dough over and seal the edges with a fork.
- Mix egg and water to create an egg wash, then brush over the pastry.
- Bake on a parchment-lined sheet for 12-15 minutes until golden.
Notes
Chill the assembled bombs in the fridge for 15-20 minutes before baking for better puffing. Can be served warm with powdered sugar or a white chocolate drizzle.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg