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


  1. Prepare the Dough:
    • Unroll the crescent roll dough and cut it into 16 squares.
    • Place a small spoonful of cherry pie filling in the center of each square.
  2. Form the Bombs:
    • Fold the dough over the filling, pinching the edges to seal tightly. Ensure they are well sealed to prevent the filling from leaking out during frying.
  3. Fry the Bombs:
    • Heat oil in a deep fryer or large saucepan to 350°F (175°C).
    • Fry the cherry pie bombs in batches, turning once, until golden brown, about 2-3 minutes.
    • Use a slotted spoon to remove from oil and drain on paper towels.
  4. Make the Glaze:
    • In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add more milk, one teaspoon at a time, until desired consistency is reached.
  5. Glaze and Serve:
    • While the cherry pie bombs are still warm, drizzle them with the glaze or dip them in the glaze to coat.
    • Let set for a few minutes before serving.

Nutritional Information:

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

Achieving the perfect Cherry Pie Bombs involves a combination of careful preparation, precise cooking, and a few expert tips. Here are 20 secrets to help you make the most delicious and visually appealing Cherry Pie Bombs:

  1. Use Cold Dough:
    • Keep the crescent roll dough cold until you’re ready to use it. This helps prevent the dough from becoming too sticky and difficult to work with.
  2. Dry the Cherry Filling:
    • Use a paper towel to gently pat the cherry pie filling to remove excess moisture. This prevents the filling from leaking out during frying.
  3. Proper Sealing:
    • Ensure the edges of the dough are sealed tightly. Use a fork to press the edges together to create a secure seal.
  4. Use a Muffin Tin:
    • If you have trouble keeping the bombs intact, place them in a greased muffin tin. This helps maintain their shape while frying.
  5. Control the Oil Temperature:
    • Use a thermometer to maintain the oil temperature at 350°F (175°C). This ensures even cooking and prevents burning.
  6. Don’t Overcrowd the Pan:
    • Fry a few bombs at a time to avoid lowering the oil temperature. Overcrowding can result in uneven cooking.
  7. Fry in Batches:
    • Cook the bombs in small batches to ensure they fry evenly and don’t stick together.
  8. Drain Properly:
    • Use a slotted spoon to remove the bombs from the oil and place them on paper towels to drain excess oil.
  9. Cool Before Glazing:
    • Let the bombs cool slightly before glazing to prevent the glaze from melting off.
  10. Thin Glaze Consistency:
    • Ensure the glaze is thin enough to drizzle easily. If it’s too thick, add a few more drops of milk.
  11. Uniform Size:
    • Cut the dough into uniform squares to ensure even cooking and a consistent look.
  12. Use Fresh Oil:
    • Use fresh oil for frying to avoid any off-flavors and to achieve a crispier texture.
  13. Check for Leaks:
    • Inspect each bomb before frying to ensure there are no holes or gaps where the filling can leak out.
  14. Variations:
    • Experiment with different fillings like apple, blueberry, or chocolate chips for variety.
  15. Double Layer of Dough:
    • For extra security, you can use two layers of dough, sealing the edges well to prevent filling leakage.
  16. Preheat Oil Properly:
    • Make sure the oil is fully preheated before adding the bombs. Adding them to oil that’s not hot enough can result in greasy, undercooked bombs.
  17. Experiment with Flavors:
    • Add a sprinkle of cinnamon or nutmeg to the dough for extra flavor.
  18. Keep an Eye on Cooking Time:
    • Monitor the frying time closely to ensure the bombs are golden brown and cooked through.
  19. Practice Patience:
    • Allow the bombs to cool and the glaze to set properly before serving for the best texture and flavor.
  20. Serve Immediately:
    • These are best enjoyed fresh and warm. Prepare them just before serving for maximum enjoyment.

Most 20 Popular Questions and Their Answers Related to Cherry Pie Bombs

  1. Q: Can I use other pie fillings instead of cherry? A: Yes, you can use any pie filling such as apple, blueberry, or peach.
  2. Q: Can I bake these instead of frying? A: Yes, bake them at 375°F (190°C) for 10-12 minutes or until golden brown.
  3. Q: How do I store leftover cherry pie bombs? A: Store them in an airtight container at room temperature for up to 2 days.
  4. Q: Can I make these ahead of time? A: Yes, you can assemble them and refrigerate. Fry or bake them when ready to serve.
  5. Q: Can I freeze cherry pie bombs? A: Yes, freeze before frying. Thaw slightly before frying or baking.
  6. Q: How can I prevent the filling from leaking out? A: Ensure edges are well sealed by pinching tightly and using less filling.
  7. Q: Can I use homemade dough instead of crescent roll dough? A: Yes, you can use homemade dough if preferred.
  8. Q: What oil is best for frying? A: Vegetable oil or canola oil works best for frying.
  9. Q: Can I add additional flavors to the glaze? A: Yes, you can add a few drops of almond extract or lemon juice for extra flavor.
  10. Q: How do I know when the oil is hot enough? A: Use a thermometer to ensure the oil is 350°F (175°C) or drop a small piece of dough to see if it sizzles.
  11. Q: Can I use low-fat crescent roll dough? A: Yes, low-fat crescent roll dough can be used.
  12. Q: Are there any dipping sauces that go well with these? A: Vanilla icing or chocolate sauce are great options.
  13. Q: How do I reheat leftover cherry pie bombs? A: Reheat in the oven at 350°F (175°C) for about 5 minutes.
  14. Q: Can I add nuts to the filling? A: Yes, finely chopped nuts can be added to the cherry filling.
  15. Q: How thick should the glaze be? A: The glaze should be pourable but not too runny, like a thick syrup.
  16. Q: Can I use a different type of sugar for the glaze? A: Powdered sugar works best for a smooth glaze, but you can experiment with alternatives.
  17. Q: How can I make these gluten-free? A: Use gluten-free crescent roll dough and ensure other ingredients are gluten-free.
  18. Q: What’s the best way to serve these? A: Serve warm for the best taste, with glaze freshly applied.
  19. Q: Can I add food coloring to the glaze? A: Yes, you can add food coloring to make the glaze more festive.
  20. Q: Can I use fresh cherries instead of pie filling? A: Yes, but you need to cook them down with some sugar and cornstarch to create a thick filling.