Let's Make Cherry Pie Bombs | Cooking at the Lake House

1 can (8-count) Pillsbury Grand biscuits, not flaky layers
1 cup (255 g) cherry pie filling
Glaze
2 cups (250 g) confectioners' sugar ( I did 1 cup)
3-4 tablespoons whole milk, room temperature (I did 2 tablespoons)
1. Remove the biscuits from the can and peel to separate each into two layers. Press each layer of biscuit into a 4-inch circle. (You will have 16 circles.)
2. Spoon about 1 tablespoon of the cherry pie filling into the center of each circle.
Use your fingers to fold the sides together, pinching to seal. Shape into balls. Make sure the dough is the same thickness all around for even cooking.
3. Pre heat the oven to 375 F (I just did 375 F per the instructions on the biscuit label.
I cooked for about 20 minutes.
4. Let cool about 5 minutes
5. To make the glaze, in a medium mixing bowl, combine the confectioners' sugar and milk. Whisk together until smooth. Add more milk to reach your desired consistency.
6. Dip or roll each cherry pie bomb in the glaze. Place them on a wire rack over a baking sheet
7. Let the glaze firm up. Serve warm or at room temperature. ENJOY!

[@angelacooper4043]

Oh yes ❤❤❤❤

[@totuldelicios]

Wow, how delicious! 🥰Thank you very much, colleague! Come and join us for a cup of coffee!☕️