Description
Sweet cherry pie bombs deliver an explosive dessert experience that combines classic American pastry charm with modern culinary creativity. Pastry pockets packed with luscious cherries promise delightful indulgence for dessert enthusiasts craving a delectable treat.
Ingredients
Scale
Main Ingredients:
- 1 can (8-count) refrigerated biscuits (Pillsbury Grand biscuits)
- 1 cup (255 g) cherry pie filling
- ½ cup (113 g) unsalted butter, melted
Glaze Ingredients:
- 2 cups (250 g) confectioners sugar
- 3–4 tablespoons whole milk, room temperature
Instructions
- Carefully separate refrigerated biscuits into delicate, thin rounds. Gently stretch each piece into a uniform circular shape, ensuring consistent thickness for optimal texture.
- Dollop a generous spoonful of vibrant cherry pie filling precisely in the center of each dough circle. Carefully fold the edges inward, meticulously sealing the filling inside by pinching and crimping the dough into perfect spherical parcels.
- Lovingly coat the exterior of each pie bomb with a thin layer of melted butter, creating a golden, glossy surface. Prepare the air fryer by preheating to 330F and lightly misting the basket with non-stick spray to prevent sticking.
- Arrange the prepared bombs in the air fryer basket, maintaining adequate spacing to ensure even circulation of hot air. Cook for approximately 7-8 minutes, rotating midway to achieve an uniform, rich amber-brown coloration.
- While the bombs are cooking, whisk confectioners sugar and milk together in a smooth, silky glaze. Adjust the liquid incrementally to reach the ideal drizzling consistency that will cascade elegantly over the pastries.
- Once golden and crisp, transfer the pie bombs to a cooling rack. While still warm, delicately immerse each bomb into the prepared glaze, allowing excess to gracefully drip away.
- Let the glazed bombs rest until the coating sets into a beautiful, glossy finish. Serve immediately to capture the perfect blend of crisp exterior and luscious cherry filling.
Notes
- Select soft, high-quality biscuit dough to ensure a tender and flaky exterior that complements the sweet cherry filling.
- Keep the biscuit layers thin and even to prevent thick, doughy centers and ensure consistent cooking throughout the pie bomb.
- Use room temperature pie filling to help prevent tearing the delicate biscuit dough during sealing and shaping.
- Pinch the edges firmly when forming the pie bombs to prevent filling from leaking during air frying, creating a neat, sealed pocket.
- Brush butter generously but lightly to achieve a golden, crispy exterior without making the dough greasy or soggy.
- Space pie bombs properly in the air fryer basket to allow hot air circulation, ensuring even browning and crisp texture.
- Adjust glaze thickness by adding milk gradually – a thicker glaze clings better, while a thinner one creates a lighter, more delicate coating.
- Let glaze set completely before serving to achieve a smooth, professional-looking finish that won’t drip or run.
- Store leftover pie bombs in an airtight container at room temperature for up to two days, reheating briefly in the air fryer to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 20 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg