Description
Delight in these Cherry Pie Bombs, flaky biscuit pockets bursting with sweet cherry pie filling and topped with a smooth powdered sugar glaze. Perfect as a warm dessert or snack, these treats can be baked, air-fried, or fried for versatility and irresistible golden crispiness.
Ingredients
Pie Bombs
- 1 (16.3 ounce) can Pillsbury Grands! biscuits (flaky)
- 1 (21 ounce) can cherry pie filling
- 1/2 cup melted butter (for baking method)
Glaze
- 2 cups powdered sugar
- 3 tablespoons whole milk
Instructions
- Preparation: If baking, preheat the oven to 375°F and line a baking sheet with parchment paper. If air frying, preheat to 330°F. If frying, warm 2-3 inches of vegetable oil in a large, deep skillet to 350°F.
- Prepare Biscuits: Open the can of biscuits and gently split each biscuit in half by pulling the layers apart. Flatten each biscuit piece slightly with your fingers to make a dough circle.
- Fill and Seal: Place about 1 tablespoon of cherry pie filling in the center of each dough circle. Carefully fold the edges up around the filling, pinching tightly to seal the pocket completely.
- Baking Method: Arrange cherry bombs seam-side down on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops with melted butter.
- Bake: Bake in the preheated oven for 12-15 minutes or until they turn golden brown. Remove and allow to cool slightly.
- Air Fryer Method: Lightly spray the air fryer basket with olive oil. Place the bombs seam-side down, spaced 2 inches apart. Air fry at 330°F for 8-10 minutes until golden brown, working in batches if needed. Let cool.
- Frying Method: Carefully lower the cherry bombs seam-side down into the hot oil at 350°F. Fry in batches, avoiding overcrowding, cooking 2-3 minutes per side until evenly golden. Drain on paper towels and cool.
- Prepare Glaze: In a medium bowl, whisk together powdered sugar and whole milk until smooth. Adjust consistency by adding more milk for thinner glaze or more sugar for thicker glaze.
- Glaze the Bombs: After the bombs have cooled 5-10 minutes, drizzle or brush glaze over the tops. Alternatively, dip the tops into the glaze for full coverage.
- Set and Serve: Place glazed cherry bombs on a wire rack to allow the glaze to drip and set. Serve warm or at room temperature and enjoy your delicious dessert.
Notes
- You can use any flaky biscuit dough if Pillsbury Grands! is unavailable.
- Be sure to seal the dough edges very well to prevent filling leakage during cooking.
- Adjust glaze thickness to preference for easier drizzling or dipping.
- Oil temperature is critical for frying to achieve crispness without greasiness.
- These treats are best enjoyed fresh but can be reheated gently in an oven or air fryer.
- Working in batches is important to avoid overcrowding and ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
