Description
Delicious cherry pie bombs made with Pillsbury Grand biscuits, filled with cherry pie filling and topped with a sweet glaze.
Ingredients
Scale
- 1 can (8-count) Pillsbury Grand biscuits (not flaky layers)
- 1 cup cherry pie filling
- 1/2 cup (1 stick) unsalted butter, melted
- 2 cups confectioners’ sugar
- 3–4 tablespoons whole milk (room temperature)
Instructions
- Preheat your air fryer to 330°F or oven to 375°F.
- Separate each biscuit into two layers to make 16 circles.
- Flatten each circle into a 4-inch round.
- Spoon 1 tablespoon of cherry pie filling into the center of each round.
- Fold the dough over the filling and pinch to seal, shaping into a ball.
- Brush each bomb with melted butter.
- For air fryer: place bombs 2 inches apart in a greased basket and air fry for 7–8 minutes.
- For oven: place in greased muffin tin or on parchment-lined sheet and bake for 12–14 minutes.
- While baking, whisk together powdered sugar and milk until smooth to make glaze.
- Once bombs are golden and slightly cooled, dip or drizzle with glaze.
- Let the glaze set and serve warm or at room temperature.
Notes
- These cherry pie bombs are best enjoyed fresh but can be stored in an airtight container for a couple of days.
- Feel free to use other fruit fillings if desired.
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Category: Dessert
- Method: Baking, Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg