Cherry Pie Bombs Recipe
Ingredients:
1 can (8 cookies) large cookies (no flaky layer or crescent roll dough)1 cup cherry pie filling1/2 cup (1 stick) unsalted butter, melted1/2 cup cinnamon and Sugar mixture
Preparation:Prepare dough:
First, separate the cookies into two layers and place on a clean surface.Using a rolling pin or your hands, slowly roll out the dough until it has a diameter of about 10 cm, making 16 circles.
Filling:
Filling with Bombs:Place about 1 tablespoon of cherry pie filling in the center of each dough circle.Pinch the edges to seal and roll the dough into a ball.
Coating:
To coat the bombs:Dip each bomb on all sides in the melted butter and generously brush with the cinnamon and sugar mixture. Air Fryer
InstructionsAir Fryer Cooking:
Spray the air fryer basket or rack with oil to prevent sticking.bombs in the basket he arranges in one layer and spaced from each other.Air fry at 180℃ for 6-7 minutes and move the bomb to loosen it.Air fry for another 1-2 minutes until crispy and golden on the outside.Oven Bake
Oven Bake:
Preheat oven to 375°F and line a baking sheet with parchment paper.Arrange the bombs on a baking tray, about 5cm apart.Bake for 12-15 minutes or until golden brown.Total time: 30 minutes
Servings: 16 bombs
