Cherry Pie Bombs

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Cherry Pie Bombs – Crispy, Gooey & Glazed to Perfection

These Cherry Pie Bombs are bite-sized bursts of joy—flaky crescent dough wrapped around sweet cherry pie filling, fried until golden, and finished with a vanilla glaze. They’re the ultimate party treat, perfect for holidays, birthdays, or whenever you need a quick and crowd-pleasing dessert.

Introduction: A Sweet Explosion of Flavor

If you’ve ever dreamed of turning cherry pie into a finger-friendly, deep-fried delight, these Cherry Pie Bombs are your answer. They’re crispy on the outside, gooey on the inside, and glazed with a sweet vanilla drizzle that makes them downright irresistible.

Best of all? They come together in under 20 minutes using just a handful of ingredients. Whether you’re hosting a party, planning a bake sale, or just want a fun weekend treat, these little bombs are guaranteed to steal the show.

Ingredients Breakdown

Let’s take a closer look at what makes these mini desserts so magical:

For the Cherry Pie Bombs:

  • Refrigerated crescent roll dough (1 package, 8 oz)
    Soft, buttery, and easy to work with—perfect for wrapping around the filling.
  • Cherry pie filling (1 cup)
    Sweet, tart, and juicy—use store-bought or homemade.
  • Oil for frying
    Vegetable or canola oil works best for a golden, crispy finish.

For the Vanilla Glaze:

  • Powdered sugar (1 cup)
    Creates a smooth, sweet glaze that sets beautifully.
  • Milk (2 tbsp)
    Thins the glaze to the perfect consistency.
  • Vanilla extract (½ tsp)
    Adds warmth and depth to the glaze.

Optional: Add a pinch of salt or a drop of almond extract for a flavor twist.

Equipment Needed

  • Rolling board or clean surface
  • Knife or pizza cutter
  • Deep fryer or heavy-bottomed saucepan
  • Slotted spoon or spider strainer
  • Mixing bowls
  • Whisk
  • Paper towels
  • Cooling rack (optional)

Step-by-Step Instructions

Step 1: Prepare the Dough

Unroll 1 package of crescent roll dough onto a clean surface.

Pinch the seams together and cut into 16 equal squares using a knife or pizza cutter.

Place a small spoonful of cherry pie filling (about 1 tsp) in the center of each square.

Step 2: Form the Bombs

Fold the dough over the filling and pinch the edges tightly to seal.

Roll gently into a ball shape, ensuring there are no gaps or openings.

Tip: Wet your fingers slightly to help seal the dough if needed.

Step 3: Fry the Bombs

Heat oil in a deep fryer or large saucepan to 350°F (175°C).

Carefully lower a few bombs into the hot oil—don’t overcrowd the pan.

Fry for 2–3 minutes, turning once, until golden brown and puffed.

Use a slotted spoon to remove and drain on paper towels.

Repeat with remaining bombs.

Step 4: Make the Glaze

In a small bowl, whisk together:

  • 1 cup powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract

Whisk until smooth. If too thick, add more milk 1 tsp at a time until pourable.

Step 5: Glaze & Serve

While the bombs are still warm:

  • Drizzle the glaze over the top
  • Or dip each bomb into the glaze for full coverage

Let set for a few minutes to allow the glaze to firm up.

Serve warm or at room temperature.

Optional: Top with sprinkles, crushed nuts, or a dusting of powdered sugar for extra flair.

Serving Suggestions

Perfect for:

  • Birthday parties
  • Holiday dessert trays
  • Bake sales
  • Brunch spreads

Pair with:

  • A scoop of vanilla ice cream
  • A cup of coffee or hot cocoa
  • A drizzle of chocolate or caramel sauce

Presentation Tip: Serve on a tiered dessert stand or in cupcake liners for a bakery-style look.

Variations to Try

Want to mix things up? Try these delicious twists:

Blueberry Pie Bombs

Swap cherry filling for blueberry or mixed berry pie filling.

Apple Cinnamon

Use apple pie filling and add a sprinkle of cinnamon sugar before frying.

Chocolate Hazelnut

Fill with Nutella or chocolate chips for a gooey, decadent center.

Coconut Cream

Use coconut cream filling and top with toasted coconut flakes.

Storage and Make-Ahead Tips

  • Make-Ahead: Assemble and refrigerate un-fried bombs for up to 1 day.
  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Warm in the oven at 300°F for 5–7 minutes.
  • Freeze: Freeze unglazed bombs for up to 1 month. Reheat and glaze before serving.

Tip: Avoid microwaving to preserve crispiness.

Nutrition Notes (Per Bomb, ~1 of 16)

  • Calories: ~100
  • Protein: ~1g
  • Carbohydrates: ~12g
  • Fat: ~5g
  • Sugar: ~6g
  • Sodium: ~90mg
  • Fiber: ~0.5g

These treats are:

  • Crispy and gooey
  • Sweet and satisfying
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These Cherry Pie Bombs are more than just a dessert—they’re a celebration in every bite. With their flaky crust, juicy filling, and sweet glaze, they’re guaranteed to be the star of any dessert table.

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