Description
Crisp, flaky pastry pockets filled with sweet cherries and melty chocolate, perfect for holiday gatherings.
Ingredients
Scale
- 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