You’ve never had a Cherry Pie Bomb this good! An incredible cherry filling, a light and flaky crust finished with drizzled vanilla icing makes this easy cherry dessert a crowd pleaser. You’ll seriously want to eat the whole batch!
Cherry Pie Bombs
Anyone else a fan of cherries? There’s nothing better than when they’re baked into something sweet! These Cherry Pie Bombs is so much easier to make than a cherry pie but tastes just as delicious.
Warm, flaky crust filled with cherry pie filling and drizzled with sweet vanilla icing makes an incredible portable little fruit dessert!
This little delicious Cherry Dessert recipe wows everyone who sees and tastes it!
We devour fruit desserts around our house. Some of our favorites are this Blueberry Cobbler with Cookie Dough Crust and Blueberry Oatmeal Bars.
Related: Cherry Oatmeal Streusel Bars
How to Make the Best Cherry Pie Bombs
The beauty of this recipe is that there’s nothing complicated about it! You need only a few simple ingredients and the best part – no rolling pin required!
The recipe starts by filling the pre-made dough with a delicious fruit filling. Any cooking level can make this recipe.
Let’s get started. After spraying your muffin tin with non-stick spray, open your crescent rolls and pull apart at the perforation. Then you cut the triangles in half width-wise so you have an even amount of dough for each half as you can.
Next, you take one of the pieces and stretch/mold it into a small round to place in the bottom and up the sides of your pan, like a cup that becomes the bottom of your bomb.
Then you take about a tablespoon of cherry pie filling and place it in the middle of the dough. Take your other half of dough and again form it into a round and place it over the top of the filling. Gently press the edges together so that your filling doesn’t escape.
Do this for the remaining bombs. Now, take your egg wash and brush it over each bomb. Then place them in a 350 degrees oven for about 13-15 minutes.
You know they’re done when they have a nice golden brown exterior. Don’t worry if some of the filling escapes…they taste just as good!
To make icing, place powdered sugar, milk and vanilla in small bowl and mix to combine. If your icing is too runny, add more sugar until you reach desired consistency.
Drizzle over cherry pie bombs and watch them disappear!
Tips for Making Cherry Pie Bombs
- This recipes uses Grands size crescent rolls and they seem to be the perfect size.
- If you’re as big a fan of cherries as we are, you may be tempted to overfill the dough. We don’t recommend it as it tends to spill over the edge and your bombs don’t seal as well.
- If you want to use the whole can of cherry pie filling, double the batch.
If you’re wondering, Cherry Pie Bombs are freezable. So, you can make a batch and freeze them to serve later or grab one and defrost for single serve!
The best method is flash freezing, which mean freezing individual Cherry Pie Bombs spread out on a baking sheet or tray, then packing the frozen bombs in airtight container or freezer bag or wrapping with foil or plastic wrap for longer storage.
What You Will Need to Make Cherry Pie Bombs
Muffin Tin – makes the perfect baking well for placing your Cherry Pie Bombs or any other sweet or savory recipe.
Cutting Board – a good quality cutting board makes it easy to slice dough, fruit or any other food.
Silicone Basting Brush – makes brushing on sweet icings or savory sauces a breeze!
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Cherry Pie Bombs
Ingredients
- Non-stick cooking spray
- 1 can Pillsbury Grands Refrigerated Crescent Rolls
- 1/2 cup canned cherry pie filling
- 1 egg
- 1/2 cup powdered sugar
- 1 teaspoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Coat 8 cavities of a muffin tin with non-stick cooking spray.
- Open can of crescent rolls and separate each roll at the dotted line. Cut each triangle in half width-wise. Mold a circular piece of dough from the half and place it in the bottom of the muffin tin and up the sides to form a cup.
- Place 1 tablespoon of cherry pie filling on top of dough. Place the other half of cut dough on top and carefully press to seal with fingers. Repeat for other remaining muffin tin cavities.
- Beat egg in a small bowl and brush tops of each bomb with egg wash. Bake for 13-15 minutes until golden brown. Let cool for 5 minutes and then carefully remove from muffin tin and place on a rack to fully cool.
- To make icing, place powdered sugar, milk and vanilla in small bowl and mix to combine. If your icing is too runny, add more sugar until you reach desired consistency. Drizzle over cherry pie bombs and serve.
Notes
Nutrition
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