Description
Homemade cherry pie bombs deliver explosive flavor with crispy golden pastry and sweet cherry centers. Flaky layers cradle warm fruit filling, creating irresistible dessert bites that invite indulgence in one perfect, delectable moment.
Ingredients
Scale
Main Ingredients:
- 2 cups powdered sugar
- 16.3 ounces (462 grams) Grands “Big” biscuits, flaky
- 21 ounces (595 grams) cherry pie filling
Liquid and Binding Ingredients:
- ¼ cup (60 milliliters) milk
- 1 tablespoon (15 milliliters) light corn syrup
Cooking Ingredient:
- Vegetable oil, for frying
Instructions
- Prepare a heavy-bottomed saucepan by filling it slightly over halfway with vegetable oil, ensuring sufficient depth to submerge the dough balls completely.
- Carefully separate each biscuit into two layers by gently pulling apart the flaky center, then delicately flatten each piece using fingers or a rolling pin without making the dough too thin.
- Position a dollop of cherry pie filling precisely in the center of each dough circle.
- Meticulously seal the edges by pinching them together, then craft the dough into a smooth spherical shape, ensuring all seams are tightly closed to prevent filling leakage during frying.
- Heat the oil to a precise 325°F, maintaining a consistent temperature throughout the cooking process.
- Gently introduce the dough balls into the hot oil using a slotted metal spoon, working in small batches of 2-3 pieces. Continuously rotate the balls with the spoon to achieve uniform golden-brown coloration and prevent sticking.
- Vigilantly monitor oil temperature, making real-time adjustments to prevent burning or uneven cooking.
- Extract the perfectly fried pie bombs using the slotted spoon, transferring them to a paper towel-lined plate to absorb excess oil.
- Craft a smooth glaze by whisking powdered sugar, milk, and light corn syrup until completely integrated.
- Immerse each golden bomb into the glaze, ensuring complete coverage, then allow excess to drip off before placing on parchment paper or a cooling rack.
- Let the glaze set for approximately 10 minutes, or serve immediately for a warm, decadent treat.
Notes
- Prep with care by using flaky biscuit dough that separates easily for perfect filling pockets.
- Maintain oil temperature exactly at 325°F to prevent burning or uneven cooking of delicate dough bombs.
- Work in small batches of 2-3 dough balls to ensure consistent golden-brown coloring and crispy texture.
- Seal dough edges thoroughly to prevent filling leakage during intense frying process.
- Create smooth glaze by whisking powdered sugar, milk, and corn syrup until no lumps remain for professional-looking finish.
- Allow glazed pie bombs to set for 10 minutes to achieve ideal sweet coating that complements crispy exterior.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (per batch)
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 470
- Sugar: 36 g
- Sodium: 440 mg
- Fat: 24 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg