Cherry Pie Bombs
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.
Prep Time 10 minutes
Cook Time 15 minutes
resting time 5 minutes
Total Time 25 minutes
- 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
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.
This recipe can be doubled.
Cherry Pie Bombs freeze well.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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Calories: 92kcal | Carbohydrates: 19g | Fat: 1g | Cholesterol: 20mg | Sodium: 42mg | Potassium: 46mg | Sugar: 7g | Vitamin A: 105IU | Vitamin C: 1.3mg | Calcium: 7mg | Iron: 0.2mg