Ingredients
For the bombs:
1/2 cup unsalted butter (melted and slightly cooled)
1 cup cherry pie filling (I use Comstock)
1 can (8-count) Pillsbury Grand biscuits
For the glaze:
2 cups confectioners’ sugar (sifted)
3.5 tbsp whole milk
Instructions
Carefully separate each biscuit from the can. Flatten each biscuit half into a 4-inch circle, ensuring they are thin enough to seal easily but not so thin they tear. Place about 1 tablespoon of cherry pie filling in the center of each flattened biscuit, then fold the edges over to enclose the filling completely, pinching them firmly to seal and rolling into a ball shape. I find working with slightly chilled biscuits helps prevent stickiness.
Preheat your air fryer to 330°F (165°C). While it’s preheating, gently brush each cherry bomb with the melted butter. Lightly spray the air fryer basket with cooking spray to prevent sticking. Arrange the prepared bombs in a single layer in the basket, ensuring they are about 2 inches apart to allow for even cooking and air circulation. Cook for 7-8 minutes, or until deeply golden brown and puffed
While the cherry bombs are cooling slightly, prepare the glaze. In a medium bowl, whisk together the sifted confectioners’ sugar and whole milk until completely smooth and free of lumps. Once the bombs are cool enough to handle but still warm, dip each one into the prepared glaze, ensuring it’s fully coated. Place them on a wire rack to allow the excess glaze to drip off and the glaze to set. I like to make sure the glaze is thick enough to coat, but thin enough to drip a bit.
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