Description
Delightful pastries filled with creamy cheesecake and tangy rhubarb, perfect for family gatherings.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter
- 2 large Eggs
- 1 tbsp Baking Powder
- 1 tbsp Vanilla Extract
- 1 cup Whole Milk
- 8 oz Full-fat Cream Cheese
- 1 cup Powdered Sugar
- 2 tbsp Lemon Juice
- 2 cups Chopped Rhubarb
- 1/2 cup Water
- 1 tbsp Lemon Zest
- 1 cup Powdered Sugar (for dusting)
Instructions
- In a large mixing bowl, combine the flour, sugar, and baking powder. Mix well.
- Cut in the butter until the mixture resembles coarse crumbs.
- Add the eggs, vanilla extract, and milk; mix until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Beat together the cream cheese and powdered sugar until smooth. Mix in the lemon juice and zest.
- Cook the rhubarb, water, and sugar in a saucepan over medium heat until soft.
- Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
- Roll out the chilled dough and cut it into circles.
- Place a filling of cheesecake and a scoop of rhubarb mixture in the center of each dough circle.
- Fold and seal the edges tightly to prevent leakage.
- Arrange the bombs on the tray and bake for 20-25 minutes until golden.
- Dust with powdered sugar before serving.
Notes
Store leftover bombs in an airtight container in the refrigerator for up to a week. They can also be frozen for up to three months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bomb
- Calories: 280
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg