Description
Cherry Pie Bombs are flaky fried pastries filled with sweet cherry pie filling and coated in a smooth sugar glaze for an easy homemade dessert.
Ingredients
Scale
- Vegetable oil, for frying
- 1 can (16.3 ounces) Grands “Big” flaky biscuits
- 1 can (21 ounces) cherry pie filling
- 2 cups powdered sugar
- 1/4 cup milk
- 1 tablespoon light corn syrup
Instructions
- Fill a heavy-bottomed saucepan slightly over halfway with vegetable oil.
- Separate each biscuit into two layers and flatten lightly.
- Place one tablespoon of cherry pie filling in the center of each dough round.
- Pinch the dough edges tightly and roll gently into a ball shape.
- Heat the oil to 325°F.
- Fry the dough balls in batches for about 5 minutes until golden brown.
- Transfer fried pastries to paper towels to drain excess oil.
- Whisk powdered sugar, milk, and corn syrup until smooth.
- Coat each pastry in glaze and place on parchment paper or a cooling rack to set.
- Serve warm or allow glaze to dry before serving.
Notes
- Do not overcrowd the pan while frying.
- Maintain the oil temperature at 325°F for even cooking.
- Seal the dough tightly to prevent filling leaks.
- The corn syrup helps the glaze dry with a glossy finish.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 213
- Sugar: 17
- Sodium: 281
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 1
- Protein: 2
- Cholesterol: 1