Recipe created by Best Friends for Frosting
Looking for a quick and easy holiday season recipe? These cherry pie bombs are the perfect fit. They’re light and flaky and taste just like mini cherry pies, and they’ll be ready to serve in no time.
Preheat the oven to 350 degrees and spray a muffin pan with cooking spray.
Separate each triangle of crescent roll dough and cut them in half. Use half of the dough pieces for the bases of the cherry pie bombs. Roll the crescent roll dough halves into a ball and form them into rounds. Place each round in a muffin pan well, forming a cup shape.
Fill each muffin pan with one tablespoon of cherry filling on top of the dough. Place the remaining halves on top of each cherry pie bomb, pressing with your fingers to seal the dough.
In a small bowl, beat the eggs with a fork or a whisk. Brush the tops of each pie bomb with egg wash. Bake for 15 minutes until golden brown. Allow to cool before removing from the pan.
For the glaze, mix together the powdered sugar, milk, and vanilla extract with a whisk or fork in a small bowl. Use a spoon to drizzle icing over the top of each cherry pie bomb.
This recipe was created by
Melissa’s mission is to inspire and celebrate every day & holiday’s with easy, step-by-step recipes & party ideas that anyone can make. She finds so much joy in making fun recipes for her family and decorating for every holiday.