Cherry Pie Bombs
Cherry Pie Bombs are a fun twist on traditional cherry pie, featuring a gooey cherry filling wrapped in a flaky pastry shell. These bite-sized treats are perfect for parties or a sweet ending to any meal.
Equipment
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowl
- 1 whisk
- 1 oven
Ingredients
- 1 can (21 oz) cherry pie filling
- 1 package (8 oz) refrigerated crescent roll dough
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 egg for egg wash
- 1 tablespoon milk for egg wash
- powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the granulated sugar and ground cinnamon. Set aside.
- Unroll the crescent roll dough and separate it into triangles.
- Place about 1 tablespoon of cherry pie filling at the wide end of each triangle.
- Roll the dough around the filling, starting from the wide end and moving towards the point. Pinch the edges to seal completely.
- Place each rolled cherry pie bomb on the prepared baking sheet, spacing them about 2 inches apart.
- In a small bowl, whisk together the egg and milk to create an egg wash. Brush the mixture over the tops of the cherry pie bombs.
- Sprinkle the cinnamon sugar mixture over each pie bomb.
- Bake in the preheated oven for 15-20 minutes, or until the bombs are golden brown and puffed up.
- Remove from the oven and let cool slightly before serving. Dust with powdered sugar if desired.
Notes
Feel free to use homemade cherry filling if you prefer.
These can be served warm or at room temperature.
Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven before serving.