Cherry Pie Bombs- Easy Sweet Treat Recipe
Cherry Pie Bombs are about to become your new obsession. Imagin extracte all the classic, comforting flavors of a homemade cherry pie, but miniaturized into perfect, bite-sized delights that explode with sweetness. We all love cherry pie, right? That tangy-sweet cherry filling nestled in a flaky, golden crust is pure nostalgia. But what if you could capture that essence in a portable, irresistible package? That’s where these Cherry Pie Bombs come in. They’re not just another dessert; they’re little bursts of joy, perfect for parties, potlucks, or simply treating yourself to something extraordinary. Each Cherry Pie Bomb is a testament to simple ingredients transformed into something truly magical, offering that satisfying crunch and gooey cherry goodness in every single bite. Get ready to fall head over heels for these delightful little treats!
Cherry Pie Bombs
Get ready to experience a burst of pure cherry delight with these incredible Cherry Pie Bombs! These aren’t your average dessert; they’re little explosions of flaky biscuit goodness, oozing with sweet, tart cherry filling, and finished with a dreamy glaze. Perfect for parties, a fun family treat, or whenever a sweet craving strikes, these bombs are surprisingly easy to make and guaranteed to be a showstopper. Imagin extracte biting into a warm, golden-brown pastry, the dough yielding to reveal a molten cherry surprise. It’s pure bliss! We’re going to transform simple ingredients into something truly magical. So grab your apron, and let’s get baking… or rather, frying!
Ingredients:
Frying the Cherry Bombs
The first crucial step is preparing our biscuits. You’ll want to open your can of Grands “Big” biscuits. Don’t be tempted to use the smaller varieties; the “Big” ones are perfect for creating substantial, satisfying bombs. Gently separate the biscuits and then, here’s a key technique for that “bomb” effect, flatten each biscuit slightly with your hands. You want to make them pliable enough to enclose the filling without tearing. Think of it as creating a little dough pocket. Now, for the filling! Spoon about 1 to 2 tablespoons of the cherry pie filling into the center of each flattened biscuit. Be generous, but don’t overstuff, or it will be difficult to seal properly and you risk leakage during frying, which can make a mess.
Once the filling is in place, it’s time to seal the deal. Carefully bring the edges of the biscuit dough up and around the cherry filling, pinching them together firmly to create a senon-alcoholic aled ball. Ensure there are no gaps or holes where the filling can escape. Think of it like making a little dough dumpling. It’s important to get a good seal because hot oil and cherry filling are not a good combination if they get mixed! Once senon-alcoholic aled, gently roll each filled biscuit between your palms to ensure a smooth, round shape. Place the formed cherry pie bombs on a lightly floured surface or a piece of parchment paper as you work to prevent them from sticking.
Now, let’s get ready for frying. You’ll need a deep, heavy-bottomed pot or a Dutch oven for this. Pour enough vegetable oil into the pot to allow the bombs to float freely without touching the bottom. A good rule of thumb is to have at least 2-3 inches of oil. Heat the oil over medium-high heat until it reaches approximately 350 degrees Fahrenheit (175 degrees Celsius). If you don’t have a thermometer, you can test the oil by dropping a tiny piece of biscuit dough into it. If it sizzles immediately and floats to the top, your oil is ready. Be cautious when working with hot oil; safety is paramount.
Carefully place 2-3 cherry pie bombs into the hot oil at a time. Don’t overcrowd the pot, as this will lower the oil temperature and result in greasy, unevenly cooked bombs. Fry them for about 2-3 minutes per side, or until they are a beautiful golden-brown color and puffed up. You’ll see them beautifully expand in the hot oil, living up to their “bomb” name! Use a slotted spoon or spider strainer to gently turn them over and ensure even cooking. The goal is a crispy exterior and a warm, gooey cherry center. Once they are perfectly golden, carefully remove them from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. This step is crucial for achieving that delightful crispiness and preventing them from becoming soggy.
The Dreamy Glaze
While our cherry pie bombs are cooling slightly, it’s time to whip up the magical glaze that takes them from delicious to absolutely divine. In a medium bowl, combine the 2 cups of powdered sugar, ¼ cup of milk, and the 1 tablespoon of light corn syrup. The corn syrup is our secret ingredient for a smooth, glossy glaze that won’t get too hard. Whisk everything together until you have a smooth, lump-free mixture. You’re looking for a consistency that is thick enough to coat the bombs but thin enough to drizzle easily. If the glaze is too thick, add milk a teaspoon at a time until you reach the desired consistency. If it’s too thin, add a little more powdered sugar.
Once the glaze is ready and the cherry pie bombs have cooled for a few minutes (you want them warm, not piping hot, so the glaze doesn’t completely melt off), it’s time to finish them off. You can either dip the tops of the bombs into the glaze or, for a more rustic look, drizzle the glaze generously over the top of each bomb using a spoon. You can even get creative and use a piping bag for a more decorative finish. Let the glaze set for a few minutes before serving. The warm, flaky biscuit, the sweet-tart cherry filling, and the sweet, smooth glaze all come together in perfect harmony. These Cherry Pie Bombs are best enjoyed warm, when the filling is at its most molten and the biscuit is at its crispiest. Prepare for smiles all around!
Conclusion:
And there you have it – your guide to creating these delightful Cherry Pie Bombs! I truly hope you’ll give this recipe a try. They are absolutely wonderful because they capture all the classic, comforting flavors of a traditional cherry pie but in a perfectly portioned, individual treat that’s incredibly fun to make and even more fun to eat. The burst of sweet and tart cherry filling encased in a flaky pastry is simply irresistible. These are perfect for gatherings, as a special dessert, or even just a delightful afternoon pick-me-up.
For serving, I love to dust them with a little powdered sugar just before serving, or a drizzle of simple glaze made with powdered sugar and a splash of milk. They are also fantastic served warm with a scoop of vanilla ice cream. If you’re feeling adventurous, consider some variations! Try adding a pinch of cinnamon or almond extract to the cherry filling for a different flavor profile. You could even experiment with different kinds of berries, like a mixed berry version. Don’t be afraid to get creative! I’m confident you’ll find these Cherry Pie Bombs to be a rewarding and delicious baking project. Happy baking!
Frequently Asked Questions:
Can I use fresh cherries instead of frozen for my Cherry Pie Bombs?
Absolutely! If you’re using fresh cherries, you’ll want to pit them and then potentially cook them down slightly longer to reduce their moisture content, similar to how you would with frozen cherries. This helps prevent a soggy bottom in your delicious Cherry Pie Bombs.
How should I store leftover Cherry Pie Bombs?
Store any leftover Cherry Pie Bombs in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. Reheating them gently in a low oven or toaster oven will help revive their flaky crust.
Cherry Pie Bombs
Delicious fried biscuit bites filled with cherry pie filling and drizzled with a sweet glaze. A quick and easy dessert or sweet treat.
Ingredients
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Vegetable oil, for frying
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16.3 ounces Grands “Big” biscuits, flaky
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21 ounces cherry pie filling
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2 cups powdered sugar
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1/4 cup milk
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1 tablespoon light corn syrup
Instructions
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Step 1
Open the Grands “Big” biscuits and separate them. Flatten each biscuit slightly. -
Step 2
Spoon about 1-2 tablespoons of cherry pie filling into the center of each flattened biscuit. Fold the edges of the biscuit together and pinch to seal, forming a ball. -
Step 3
Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat to about 350°F (175°C). -
Step 4
Carefully place the cherry pie bombs into the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and puffed. -
Step 5
Remove the fried bombs with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. -
Step 6
In a small bowl, whisk together the powdered sugar, milk, and light corn syrup until smooth to create the glaze. -
Step 7
Drizzle the glaze over the warm cherry pie bombs.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
