Ingredients:
For the Cherry Pie Bombs:
1 package (8 oz) refrigerated crescent roll dough
1 cup cherry pie filling
Oil for frying
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions:
Prepare the Dough:
1️⃣ Unroll the crescent roll dough.
2️⃣ Cut the dough into 16 squares.
3️⃣ Place a small spoonful of cherry pie filling in the center of each square.
Form the Bombs:
4️⃣ Fold the dough over the filling.
5️⃣ Pinch the edges to seal them well to prevent the filling from leaking during frying.
Fry the Bombs:
6️⃣ Heat oil in a deep fryer or large saucepan to 350°F (175°C).
7️⃣ Fry the cherry pie bombs in batches, turning once, until golden brown, about 2-3 minutes.
8️⃣ Use a slotted spoon to remove from oil and drain on paper towels.
Make the Glaze:
9️⃣ In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
1️⃣0️⃣ If the glaze is too thick, add more milk, one teaspoon at a time, until desired consistency is reached.
Glaze and Serve:
1️⃣1️⃣ While the cherry pie bombs are still warm, drizzle them with the glaze or dip them in the glaze to coat.
1️⃣2️⃣ Let them set for a few minutes before serving.