Ingredients:

  • 1 tube (16.3 oz) refrigerated flaky layers biscuits
  • 1 can (21 oz) premium cherry pie filling, chilled
  • 1 quart neutral oil for frying
  • 1 cup powdered sugar, sifted
  • 2 tbsp whole milk
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp almond extract

Instructions:

  1. Separate each biscuit from the tube. Flatten each piece of dough into a 4-inch circle using your palm, keeping the edges slightly thinner than the center until the edges are thin and uniform.
  2. Place exactly 1 tablespoon of the cherry pie filling into the center of each dough circle. Ensure no syrup touches the edges to maintain a proper seal. Overfilling is the number one cause of blowouts in the fryer.
  3. Pull the edges of the dough up over the filling and pinch tightly at the top until no gaps remain. Gently roll between your palms to form a smooth sphere.
  4. Heat oil in a Dutch oven to 350°F (175°C). Carefully lower 3-4 bombs into the oil and fry for 2 minutes per side until deep golden brown and buoyant. Drain on a wire rack.
  5. In a small bowl, whisk together powdered sugar, milk, vanilla extract, and almond extract until a smooth, thick ribbon forms. Drizzle the glaze over the warm pie bombs before serving. Glaze while warm and set on a wire rack to harden for 5 minutes.