Vegan Blueberry Pie Bombs
Ingredients:
- 1 cup fresh blueberries
- 1 tablespoon maple syrup
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 sheet vegan puff pastry, thawed
- 2 tablespoons almond milk (for brushing)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small saucepan, combine the fresh blueberries, maple syrup, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
- Roll out the thawed puff pastry sheet on a lightly floured surface. Cut it into 9 equal squares.
- Spoon a tablespoon of the blueberry mixture into the center of each pastry square.
- Fold the corners of each pastry square towards the center, creating little bundles. Pinch the edges together to seal.
- Place the filled pastry bundles seam-side down on the prepared baking sheet.
- Lightly brush the tops of the pastry with almond milk and sprinkle with granulated sugar.
- Bake in the preheated oven for 15-18 minutes, or until the pastry is golden brown and puffed up.
- Allow the blueberry pie bombs to cool slightly before serving.
Nutritional Information (per serving):
- Calories: 140 kcal
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 65mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 2g
Enjoy these delightful vegan blueberry pie bombs as a tasty treat or dessert option!