Here’s a fun, easy Cherry Pie Bombs recipe—crispy outside, gooey cherry filling inside 🍒🥧
🍒 Cherry Pie Bombs (makes ~8–10)
Ingredients
- 1 can refrigerated biscuit dough or crescent roll dough
- ½–¾ cup cherry pie filling
- 2 tbsp butter, melted
- ¼ cup sugar
- ½ tsp cinnamon (optional)
- Optional: powdered sugar or vanilla glaze
Instructions
- Preheat oven:
- 375°F (190°C). Line a baking sheet with parchment paper.
- Prep dough:
- Separate biscuits and flatten each into a 4-inch circle.
- If using crescent dough, cut into squares.
- Fill:
- Spoon 1 tbsp cherry pie filling into the center of each dough round.
- Seal:
- Pull edges up and pinch tightly to seal.
- Roll gently into a smooth ball, seam-side down.
- Coat:
- Dip each ball in melted butter.
- Roll in sugar (mixed with cinnamon if using).
- Bake:
- Place on baking sheet.
- Bake 12–15 minutes, until golden brown.
- Finish:
- Cool slightly. Dust with powdered sugar or drizzle glaze if desired.
🔄 Variations
- Chocolate cherry: Add a chocolate chip inside before sealing.
- Air fryer: 350°F (175°C) for 7–9 min.
- Other fillings: Apple, blueberry, lemon curd, or Nutella.
- Extra crunch: Roll in cinnamon sugar again right after baking.
💡 Tips
- Don’t overfill—seams can burst.
- Pinch seams very well to avoid leaks.
- Serve warm for the best gooey center.
If you want, I can give you a cream cheese–cherry version that tastes like cheesecake bites 🍰🍒
