Description
Flaky, golden dough filled with gooey cherry pie filling and finished with a sweet glaze—these cherry pie bombs are the perfect handheld treat. Crispy outside, juicy inside, and bursting with nostalgic flavor in every bite.
Ingredients
Units
Scale
- 1 can refrigerated biscuit dough (8-count)
- 1 cup cherry pie filling
- 1/2 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- Oil for frying (vegetable or canola)
Instructions
- Flatten each biscuit slightly and spoon about 1 tablespoon of cherry pie filling into the center.
- Pinch the edges together to seal tightly and roll into a smooth ball.
- Heat oil in a deep pan to 350°F (175°C).
- Fry 3–4 bombs at a time for 2–3 minutes per side, or until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels.
- In a small bowl, whisk powdered sugar, milk, and vanilla until smooth to make glaze.
- Dip or drizzle each cherry bomb with glaze while warm. Let set for a few minutes before serving.
Notes
- Seal edges well to prevent filling from leaking during frying.
- Serve warm for best texture and flavor.
- Try with other pie fillings like apple or blueberry for variety.
Nutrition
- Serving Size: 1 pie bomb
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 260 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 5 mg
