Cherry Pie Bombs
These cherry pie bombs explode with cherry pie flavor in every bite. Crescent roll squares are wrapped around a sweet, fresh cherry filling and fried until golden, and baked to soft, flaky perfection. Then they're dusted in powdered sugar and ready for devouring!
Servings: 24 Pie Bombs
Ingredients
- 2 containers Pillsbury crescent dough sheets
Cherry Filling
- 2 cups fresh cherries
- ½ cup granulated sugar
- ¼ cup water
- 2 tablespoons cornstarch
- 1 ½ teaspoon lemon juice
Cinnamon Sugar Coating
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- Powdered sugar, for dusting
- Vegetable oil, for frying
Instructions
- Preheat the oven to 375 degrees.
Cherry Filling
- In a small saucepan, add cherries, sugar, water, lemon juice and cornstarch. Stir.
- Heat over medium heat until cherries thicken.
- Remove from heat and let cool.
Cinnamon Sugar Coating
- In a small bowl, stir cinnamon and sugar together until combined. Set aside.
Assembling the Pie Bombs
- Unroll the crescent dough sheets on a lightly floured surface, and roll out just until smooth.
- Cut dough into 2½-3 inch squares.
- Add a tablespoon of cherry filling into the center of the dough. Fold up the two ends then fold the sides over each other and pinch together to seal.
- Heat oil in a frying pan over medium heat.
- Add a few pie bombs at a time into the hot oil and flash fry them until golden, which is only a minute give or take.
- Remove with a slotted spoon and place on a paper plate lined with paper towels.
- Next, place the fried pie bombs on a baking sheet and bake for 10-12 minutes.
- Remove from the oven, and once cool enough to handle, roll in cinnamon sugar mixture.
- Dust each pie bomb with powdered sugar right before serving.
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Microwave at 30-second intervals until heated through.
- Stir your filling mixture continuously while cooking it to prevent sticking and scorching.
- Only fry a few bombs at a time, so the oil stays nice and hot.
- Remove your bombs from the oil as soon as they're golden. You're not cooking them through. You're just crisping them.
- A slotted spoon is the best way to remove your bombs from the oil. It limits mess while moving the bombs from the pan to the plate.