Cherry Pie Bombs
Luscious Cherry-Stuffed Pastry Bites
Ingredients:
1 can (8-count) Grand biscuits (not flaky layers or crescent roll dough)
1 cup cherry pie filling
1/2 cup (1 stick) unsalted butter, melted
1/2 cup cinnamon/sugar blend
Directions:
Preparation:
Begin by separating the biscuits into two layers and placing them on a clean surface.
Using a rolling pin or your hands, gently roll out each layer of the dough until it reaches approximately 4 inches in diameter, resulting in 16 circles.
Filling:
Spoon about 1 tablespoon of cherry pie filling into the center of each dough circle.
Seal the edges by pinching them together and roll the dough into balls.
Coating
Coat all sides of the bombs with melted butter, then generously roll them in the cinnamon sugar mixture.
Air Fryer Instructions:
Spray the air fryer basket or racks with oil to prevent sticking.
Arrange the bombs in a single layer, ensuring they are spaced apart.
Air fry at 330°F for approximately 6-7 minutes.
Carefully wiggle the bombs to loosen them from the baskets.
Continue air frying for an additional 1-2 minutes until they achieve a crispy golden brown exterior.
Oven Bake Instructions:
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Arrange the bombs on the baking sheet, leaving approximately 2 inches of space between each one.
Bake for 12-15 minutes, or until they acquire a beautiful golden brown hue.
Prep Time: 15 minutes | Cook Time: 15 minutes (Air Fryer) / 15 minutes (Oven) | Total Time: 30 minutes | Servings: 16 bombs
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