Description
Cherry Pie Bombs are a delicious and easy-to-make dessert that combines cherry pie filling with crescent roll dough for a delightful treat.
Ingredients
- 1 can (21 ounces) cherry pie filling
- 1 package (8 ounces) refrigerated crescent roll dough
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 egg (for egg wash)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Cooking spray or parchment paper (for baking)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly spray it with cooking spray.
- In a medium bowl, combine the cherry pie filling, vanilla extract, and flour. Mix gently to coat the cherries and set aside.
- Unroll the crescent roll dough and separate it into triangles along the perforated lines.
- Place a heaping tablespoon of the cherry filling mixture at the wide end of each triangle.
- Roll the dough from the wide end to the point, enclosing the filling completely. Pinch the edges to seal.
- Place the rolled cherry pie bombs on the prepared baking sheet, leaving space between each one.
- In a small bowl, beat the egg and brush it over the tops of the bombs. This will give them a nice golden color when baked.
- In another small bowl, combine the granulated sugar and ground cinnamon. Sprinkle this mixture over the tops of the bombs.
- Bake in the preheated oven for 12-15 minutes or until golden brown.
- Allow the cherry pie bombs to cool slightly before serving.
Notes
- For a fun twist, try using different fruit fillings such as apple or blueberry.
- Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg