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 make this easy cherry dessert a crowd-pleaser.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

resting time 5 minutes

Total Time 25 minutes

Servings

Calories 92kcal

Author Erin Henry

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 the 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 a 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

This recipe can be doubled.

Cherry Pie Bombs freeze well.

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition