Cherry Pie Bombs

Step 1

Remove the biscuits from the can and use your hand to peel and separate each into two layers. Using a rolling pin, roll each layer of biscuit into a 4-inch circle. (You will have 16 circles.)

Step 2

Spoon about 1 tablespoon of the cherry pie filling into the center of each circle.

Step 3

Use your fingers to pull sides together and pinch to seal. Roll into balls. Make sure the dough is the same thickness all around for even cooking.

Step 4

Brush all sides of the bombs with the melted butter.

Step 5

Working in batches, place the bombs into an air fryer basket about 2 inches apart.

Step 6

Air fry at 330°F for 7-8 minutes, or until golden brown. Remove the pie bombs from the air fryer to let them cool slightly. As they are cooling, make the glaze.

Step 7

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.

Step 8

Dip or roll each cherry pie bomb in the glaze. Place them on a wire rack over a baking sheet.

Step 9

Let the glaze firm up. Serve warm or at room temperature.