Description
Home bakers crafting cherry pie bombs discover a delightful dessert merging classic pastry with unexpected texture. Crisp exterior gives way to warm, gooey cherry filling that delights palates you’ll savor with pure culinary joy.
Ingredients
Scale
- 16.3 oz (462 g) Grands “Big” biscuits, flaky
- 21 oz (595 g) cherry pie filling
- 2 cups powdered sugar
- ¼ cup (60 ml) milk
- 1 tbsp (15 ml) light corn syrup
- vegetable oil, for frying
Instructions
- Oil Preparation: Fill a heavy-bottomed saucepan slightly over halfway with vegetable oil, ensuring sufficient depth for complete dough ball submersion.
- Dough Manipulation: Separate each biscuit into two layers, delicately flattening each piece without making the dough excessively thin, creating a perfect canvas for the filling.
- Filling Placement: Center a precise dollop of cherry pie filling on each dough circle, positioning it with careful attention.
- Sealing and Shaping: Pinch dough edges together, transforming the circular piece into a seamless, compact sphere that prevents filling from escaping during frying.
- Temperature Control: Heat oil to a consistent 325°F, maintaining an optimal temperature for even cooking and golden-brown perfection.
- Frying Technique: Introduce dough balls into hot oil using a slotted metal spoon in small batches, continuously rotating to ensure uniform coloration and prevent sticking.
- Draining and Cooling: Transfer fried pie bombs to a paper towel-lined plate, allowing excess oil to be absorbed while preserving their crisp exterior.
- Glaze Creation: Whisk powdered sugar, milk, and light corn syrup into a smooth, glossy mixture that will coat the pie bombs with a delectable sheen.
- Glazing and Finishing: Completely immerse each golden bomb in the glaze, allowing excess to drip off before placing on parchment paper or a cooling rack, then let set for approximately 10 minutes or serve immediately for a warm, indulgent treat.
Notes
- Manage Oil Temperature: Maintain consistent 325°F for perfect golden-brown color without burning; use a reliable kitchen thermometer for accuracy.
- Seal Dough Carefully: Pinch edges completely shut to prevent cherry filling from leaking during frying, creating a tight spherical shape.
- Fry in Small Batches: Cook 2-3 dough balls at a time to ensure even cooking and prevent overcrowding that reduces oil temperature.
- Glaze Precision: Whisk glaze ingredients thoroughly until smooth and integrated for a perfect, even coating on the pie bombs.
- Prep Time: 15 minutes
- Cook Time: 5 minutes per batch
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 292
- Sugar: 21 g
- Sodium: 153 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 1 mg