Cherry Pie Bombs bring together flaky biscuit dough, warm cherry filling, and a smooth glaze in one irresistible bite. These golden pastries fry quickly and deliver a crisp outside with a soft, sweet center. If you love easy desserts that taste bakery-fresh, Cherry Pie Bombs deserve a spot on your table. They work beautifully for parties, family gatherings, holidays, or weekend treats. Plus, you only need a handful of ingredients and a few simple steps. Because the dough cooks fast and the glaze sets quickly, you can enjoy these warm pastries in less than 30 minutes from start to finish.
Story
The first time I made Cherry Pie Bombs, I wanted a fast dessert that still felt homemade and comforting. Traditional cherry pie tastes wonderful, yet it often takes extra time for crust preparation and baking. These bite-sized pastries solved that problem immediately. The flaky biscuit layers puff beautifully around the sweet filling, while the glaze adds the perfect sugary finish. Since Cherry Pie Bombs fry in only minutes, they became one of my favorite desserts for busy evenings and last-minute guests. They also taste fantastic warm from the fryer, which makes them hard to resist the moment they hit the cooling rack.
Ingredients
- Vegetable oil, for frying
- 1 can (16.3 ounces) Grands “Big” flaky biscuits
- 1 can (21 ounces) cherry pie filling
- 2 cups powdered sugar
- ¼ cup milk
- 1 tablespoon light corn syrup
Step-by-Step Instructions
Preparing the Ingredients
Pour vegetable oil into a heavy-bottomed saucepan until it reaches slightly over halfway full. Separate each biscuit into two thinner layers by gently pulling apart the flaky center. Flatten each piece lightly with your fingers or a rolling pin while keeping the dough slightly thick. Spoon one tablespoon of cherry pie filling into the center of every dough round. Pinch the edges tightly together, then roll each filled dough piece gently into a smooth ball shape so the filling stays sealed during frying.
Cooking Instructions
Heat the oil carefully to 325°F and maintain that temperature throughout cooking. Lower two or three dough balls into the hot oil with a slotted spoon. Turn them frequently so every side cooks evenly and becomes golden brown. Fry each batch for about five minutes until the dough cooks through completely. Transfer the fried pastries onto paper towels to absorb excess oil. Meanwhile, whisk powdered sugar, milk, and corn syrup until smooth. Coat each warm pastry in the glaze, allow the excess to drip away, and place them on parchment paper or a cooling rack until the glaze sets.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid rolling the biscuit dough too thin because thinner dough may split while frying. Keep the oil temperature steady at 325°F since hotter oil browns the outside too quickly before the inside cooks properly. Do not overcrowd the pan because crowded pastries stick together and cook unevenly. Also, seal the dough edges tightly around the filling. If gaps remain, the cherry filling can leak into the oil during frying and create a messy batch.
Pro Tips for Better Flavor
For extra flavor, add a small splash of vanilla extract to the glaze before whisking. You can also sprinkle a little cinnamon into the powdered sugar mixture for a warm bakery-style taste. Serve Cherry Pie Bombs while slightly warm because the filling stays soft and rich. If you enjoy bite-sized cherry pastries, dust a little extra powdered sugar over the top before serving for a bakery-inspired finish.
Serving and Storage
How to Serve
Cherry Pie Bombs taste wonderful fresh and warm alongside coffee, tea, or cold milk. Arrange them on a dessert platter for parties or brunch gatherings since their small size makes them easy to grab and enjoy. These pastries also pair nicely with vanilla ice cream or whipped cream. Because they resemble fried cherry dessert treats from a fair or bakery, they instantly add a fun and comforting touch to dessert tables.
How to Store Leftovers
Store leftover Cherry Pie Bombs in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to five days. Reheat them in the oven or air fryer for several minutes to restore their crisp texture. Avoid microwaving for too long because the glaze may melt and the dough can become soft. If you plan to serve them later, wait to glaze the pastries until just before serving for the freshest texture.
Conclusion
Cherry Pie Bombs combine flaky dough, sweet cherry filling, and smooth glaze into one fast and satisfying dessert. Since they cook quickly and require minimal ingredients, they fit perfectly into busy schedules while still tasting homemade. Whether you make them for holidays, parties, or weeknight cravings, these pastries always disappear fast. Their crisp exterior and warm fruity center create a comforting dessert everyone enjoys. Once you try these easy treats, they may become one of your favorite quick desserts too.
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Frequently Asked Questions
Can I bake Cherry Pie Bombs instead of frying them?
Yes, you can bake them at 375°F for about 12 to 15 minutes until golden brown. Although the texture differs slightly, baked Cherry Pie Bombs still taste delicious and develop a flaky exterior.
Can I use homemade pie filling?
Absolutely. Homemade cherry filling works beautifully in this recipe and often adds fresher fruit flavor. Just keep the filling thick so it stays inside the dough during cooking.
Can I make these with other fillings?
Yes, these pastries work well with apple, blueberry, strawberry, or peach pie filling. Because the dough remains versatile, you can easily create several flavors for dessert trays and gatherings.
Print
Cherry Pie Bombs
- Total Time: 25 minutes
- Yield: 16 pie bombs 1x
- Diet: Vegetarian
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
- 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