Ingredients (Makes 8–10 bombs)

• 1 can biscuit dough (or puff pastry cut into squares)

• 1 cup blueberry pie filling (or fresh blueberries mixed with 2 tbsp sugar + 1 tsp lemon juice + 1 tsp cornstarch)

• 1 tbsp butter, melted

• 2 tbsp sugar

• ½ tsp cinnamon (optional)

• Oil for frying OR a baking pan if baking

🍽️ Instructions

If Frying (crispy version):

1. Flatten each biscuit with your hands.

2. Add 1–2 teaspoons of blueberry filling to the center.

3. Carefully pinch all edges closed to form a sealed ball.

4. Heat oil to 170–180°C.

5. Fry the bombs for 2–3 minutes, turning until golden.

6. Remove and toss in a mix of sugar + cinnamon.

7. Let cool 5 minutes before eating.

If Baking (lighter version):

1. Preheat oven to 190°C (375°F).

2. Flatten dough pieces.

3. Fill and seal into balls.

4. Place seam‑side down on a baking tray.

5. Brush lightly with melted butter.

6. Bake 14–16 minutes or until golden.

7. Cool slightly and roll in cinnamon sugar if desired.