STRAWBERRY BOMBS RECIPE

 

STRAWBERRY BOMBS RECIPE



Strawberry Bombs sound delicious! If you’re looking to store them for later, let them cool completely after baking, then place them in an airtight container. You can keep them in the fridge for up to 3 days. For longer storage, consider freezing them.

Just make sure to wrap each bomb in plastic wrap and then place them in a freezer bag. When you’re ready to enjoy, thaw them in the fridge overnight and reheat in the oven for a few minutes to get that fresh-baked taste again. Enjoy your cooking experiments!






Strawberry Bombs Recipe





INGREDIENTS:




  • 1 cup fresh strawberries , washed and hulled
  • 1 package crescent roll dough (or puff pastry, cut into small squares)
  • 4 oz cream cheese, softened
  • 2 tbsp powdered sugar (plus extra for dusting)

  • 1 tsp vanilla extract
  • 1/4 cup strawberry jam (optional)
  • 1 egg (for egg wash)
  • 1 tbsp water
  • Melted chocolate (optional, for drizzling)

INSTRUCTIONS:



  1. Prepare the Filling:
    In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.

  1. Assemble the Bombs:
    • Flatten a piece of crescent roll dough (or puff pastry) slightly.
    • Place a dollop of cream cheese filling in the center, followed by a small amount of strawberry jam (if using).
    • Add one whole strawberry on top.

  1. Seal the Dough:
    Wrap the dough around the strawberry and pinch the edges to seal completely, forming a ball.

  1. Apply Egg Wash:
    Whisk the egg with water and brush it over the dough balls for a golden finish.

  1. Bake:
    Place the sealed bombs on a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until golden brown.

  1. Cool and Decorate:
    Let the bombs cool slightly, then dust them with powdered sugar. Drizzle with melted chocolate for an extra touch.

0 Comments