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A plate with cherry pie pastries drizzled with icing, next to a wire rack of additional pastries and a can of Lucky Leaf cherry fruit filling.
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Cherry Pie Bombs

These mini cherry pie bombs are filled with sweet cherry fruit filling and wrapped in flaky crescent roll dough. A simple vanilla glaze makes these easy cherry pie treats even sweeter!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: cherry pie, easy cherry pie, fall dessert
Servings: 8
Author: Melissa Johnson
Cost: $7–$9

Ingredients

  • 1 can refrigerated crescent rolls
  • 1 can Premium Lucky Leaf Cherry Fruit Filling or Topping
  • 2 eggs
  • 1/2 cup powdered sugar
  • 1 tsp milk
  • 1/4 tsp vanilla extract

Instructions

  • Preheat the oven to 350 degrees and spray a muffin pan with cooking spray.
  • Separate each triangle of crescent roll doll and cut them inhalf.
  • Use half of the dough pieces for the bases of the cherry pie ombs. 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.
    A muffin tin filled with raw cherry pie dough portions next to a bowl of cherry filling, triangles of dough, powdered sugar, and small containers of ingredients.
  • Fill each muffin pan with one tablespoon of cherry filling on top of the dough.
    A hand holds a spoon filled with cherry pie filling over a muffin tin lined with circles of dough.
  • Place the remaining halves on top of each cherry pie bomb, pressing with your fingers to seal the dough.
    A hand places a piece of dough into a muffin tin partially filled with cherry pie pastry cups.
  • 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.

Notes

  • Filling variations: Swap the cherry fruit filling for blueberry, peach, or apple filling.
  • Glaze variation: Almond extract can be substituted for vanilla extract.
  • Cooling: Allow the cherry pie bombs to cool before removing them from the muffin pan.
  • Make ahead: These can be prepared the morning of a gathering.
  • Storage: Once completely cooled and glazed, store in an airtight container at room temperature for 2–3 days.