Cherry Pie Bombs Recipe

Ingredients

• Vegetable oil, for frying (enough to fill a deep skillet about 2 inches deep)
• 16.3 ounces Grands “Big” flaky biscuits
• 21 ounces cherry pie filling
• 2 cups powdered sugar
• 1/4 cup milk
• 1 tablespoon light corn syrup

Instructions

1. 1

   Prepare the Oil: Pour vegetable oil into a deep skillet or pot to a depth of approximately 2 inches. Heat the oil over medium heat to about 350°F (175°C), using a thermometer to monitor the temperature for optimal frying.

2. 2

   Prepare the Biscuits: Separate the biscuits and carefully flatten each one slightly on a clean surface or with your hands to create a round disc suitable for wrapping.

3. 3

   Fill the Biscuits: Spoon about 1 to 1.5 tablespoons of cherry pie filling onto the center of each flattened biscuit. Be careful to avoid overfilling to prevent leaks during frying.

4. 4

   Seal the Bombs: Fold the biscuit dough over the filling and pinch the edges tightly to seal, forming a ball. Ensure the seams are well sealed so the filling does not leak while frying.

5. 5

   Fry the Bombs: Carefully place the assembled cherry pie bombs into the hot oil in small batches. Fry for 2 to 3 minutes, turning occasionally, until all sides are golden brown and crispy. Use a slotted spoon to remove them from the oil and place on paper towels to drain excess oil.

6. 6

   Make the Glaze: In a medium bowl, mix together powdered sugar, milk, and light corn syrup until smooth and slightly runny but thick enough to coat the bombs.

7. 7

   Glaze the Bombs: Drizzle the glaze generously over the warm cherry pie bombs. Allow the glaze to set for a few minutes before serving.

8. 8

   Serve the cherry pie bombs warm for the best taste and texture. Enjoy as a dessert or a sweet treat anytime.