Cherry Pie Bombs

Cherry Pie Bombs 🎉🍒


For the Cherry Pie Bombs:

  • 1 package (8 oz) refrigerated crescent roll dough
  • 1 cup cherry pie filling
  • Oil for frying

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract


Prepare the Dough:

  1. Unroll the crescent roll dough and cut into 16 squares.
  2. Place a small spoonful of cherry pie filling in the center of each square.

Form the Bombs:

  1. Fold the dough over the filling, pinching the edges to seal. Make sure they are well sealed to prevent the filling from leaking out during frying.

Fry the Bombs:

  1. Heat oil in a deep fryer or large saucepan to 350°F (175°C).
  2. Fry the cherry pie bombs in batches, turning once, until golden brown, about 2-3 minutes.
  3. Use a slotted spoon to remove from oil and drain on paper towels.

Make the Glaze:

  1. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
  2. If the glaze is too thick, add more milk, one teaspoon at a time, until desired consistency is reached.

Glaze and Serve:

  1. While the cherry pie bombs are still warm, drizzle them with the glaze or dip them in the glaze to coat.
  2. Let set for a few minutes before serving.

Prep Time: 15 minutes | Cooking Time: 3 minutes | Total Time: 18 minutes
Kcal: 100 kcal per bomb | Servings: 16 bombs

Secrets to Achieve the Perfect Cherry Pie Bombs

  1. Use Cold Ingredients: Ensure your crescent roll dough and cherry pie filling are cold before starting. This helps the dough stay firm and prevents it from becoming too sticky to work with.
  2. Proper Sealing: Pinch the edges of the dough tightly to seal the filling inside. You can also use a bit of water to help seal the edges.
  3. Don’t Overfill: Use a small spoonful of cherry pie filling to avoid overfilling, which can cause the filling to leak out during frying.
  4. Uniform Size: Cut the crescent roll dough into equal-sized squares to ensure even cooking.
  5. Preheat Oil: Make sure the oil reaches the correct temperature (350°F or 175°C) before frying. Use a kitchen thermometer for accuracy.
  6. Use a Deep Fryer or Heavy-Bottomed Pan: A deep fryer or a heavy-bottomed pan helps maintain a consistent oil temperature, resulting in even frying.
  7. Fry in Batches: Avoid overcrowding the pan. Fry the bombs in small batches to ensure they cook evenly and don’t stick together.
  8. Monitor Frying Time: Fry the bombs for 2-3 minutes, turning them occasionally to achieve an even golden brown color.
  9. Drain Properly: Use a slotted spoon to remove the bombs from the oil and drain them on paper towels to remove excess oil.
  10. Maintain Oil Temperature: Allow the oil temperature to return to 350°F (175°C) between batches to ensure consistent frying.
  11. Glaze While Warm: Drizzle or dip the bombs in glaze while they are still warm to allow the glaze to set perfectly.
  12. Adjust Glaze Consistency: If the glaze is too thick, add a bit more milk. If it’s too thin, add more powdered sugar until you achieve the desired consistency.
  13. Experiment with Fillings: Try different fillings like blueberry, apple, or raspberry for variety.
  14. Use a Cooling Rack: After draining on paper towels, place the bombs on a cooling rack to prevent them from becoming soggy.
  15. Homemade Dough: For a special touch, consider making your own crescent roll dough. It can add a unique flavor and texture.
  16. Sweet and Savory Options: You can also make savory bombs by using fillings like cheese and ham or pepperoni and mozzarella.
  17. Add a Crunch: Roll the bombs in crushed graham crackers or nuts before frying for an extra crunchy texture.
  18. Flavor Enhancements: Add a bit of cinnamon or nutmeg to the cherry pie filling for an extra flavor boost.
  19. Serve Warm: Cherry pie bombs are best served warm. If they cool down, reheat them in the oven at 350°F (175°C) for a few minutes.
  20. Presentation: Serve the cherry pie bombs with a side of ice cream, whipped cream, or additional cherry pie filling for a delightful presentation.

By following these secrets, you can ensure your Cherry Pie Bombs turn out perfectly every time, delighting family and friends with their delicious flavor and crispy texture.

Popular Questions and Answers Related to Cherry Pie Bombs

  1. Q: Can I use other pie fillings besides cherry? A: Yes, you can substitute cherry pie filling with other fruit fillings like apple, blueberry, or peach.
  2. Q: Can I bake these instead of frying? A: Yes, you can bake them at 375°F (190°C) for about 10-12 minutes or until golden brown.
  3. Q: How do I ensure the filling doesn’t leak out during frying? A: Make sure to pinch the dough edges tightly to seal and avoid overfilling.
  4. Q: Can I make these ahead of time? A: Yes, you can prepare and assemble them ahead of time, then fry just before serving. Store in the refrigerator if not frying immediately.
  5. Q: What type of oil is best for frying? A: Use a neutral oil with a high smoke point, such as vegetable oil or canola oil.
  6. Q: Can I use homemade dough instead of refrigerated crescent roll dough? A: Yes, you can use homemade dough. Just ensure it’s rolled thinly and cut into squares.
  7. Q: What if I don’t have a deep fryer? A: You can use a heavy-bottomed saucepan with enough oil to cover the bombs for frying.
  8. Q: How can I make the glaze thicker or thinner? A: Adjust the consistency by adding more powdered sugar to thicken or more milk to thin.
  9. Q: Are there any alternatives to the powdered sugar glaze? A: Yes, you can dust them with powdered sugar or dip them in melted chocolate.
  10. Q: Can I freeze the cherry pie bombs? A: Yes, you can freeze them before frying. Fry directly from frozen, adding a minute or two to the frying time.
  11. Q: How long can they be stored after cooking? A: Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  12. Q: Can I add spices to the filling for extra flavor? A: Yes, a pinch of cinnamon or nutmeg can add extra flavor to the cherry filling.
  13. Q: What is the best way to reheat them? A: Reheat in the oven at 350°F (175°C) for about 5-7 minutes or until warm.
  14. Q: Can I use this recipe to make savory bombs? A: Yes, you can fill the dough with savory ingredients like cheese and ham or sausage and fry or bake as directed.
  15. Q: Is it necessary to use a slotted spoon to remove them from the oil? A: Yes, a slotted spoon helps drain excess oil and prevents the bombs from becoming greasy.
  16. Q: How can I prevent the dough from sticking to my hands? A: Lightly flour your hands or use a bit of oil to prevent sticking.
  17. Q: What can I serve with cherry pie bombs? A: Serve them with ice cream, whipped cream, or a side of additional pie filling.
  18. Q: Can I use whole cherries instead of pie filling? A: Yes, you can use whole cherries mixed with a bit of sugar and cornstarch to create your own filling.
  19. Q: How do I know when the oil is at the right temperature? A: Use a kitchen thermometer to ensure the oil is at 350°F (175°C), or drop a small piece of dough in the oil; it should sizzle and turn golden in about a minute.
  20. Q: What can I do with leftover filling? A: Use it as a topping for pancakes, waffles, or ice cream, or store it in the fridge for future use.