Imagine . . . crispy cinnamon churros and delicious cherry pie smashing together into a delectable, handheld (no plate needed) treat, in less than 15 minutes flat. Now.. stop imagining, because we’re going to show you how to make them!
Traditionally, churros are a fried choux dough pastry with origins based in Spain and Portugal. They contain flour, salt, and sugar and are often rolled in sugar or cinnamon-sugar.
Our churro cherry pie bombs take the very popular street snack confection one step further. This recipe is intended for the air-fryer, but we’ve provided directions for both conventional and convection ovens, as well as traditional deep-frying.
How to Make Churro Cherry Pie Bombs
To get started, mise en place. Preheat the air fryer for five minutes while you prepare the cherry pie bombs. Gently pull apart each biscuit,
creating two fairly even layers of dough. You’ll want to work quickly while the dough is still good and cold. Once the dough starts to warm up to room temperature, it becomes much more difficult to separate the layers evenly.
Using a rolling pin or the palm of your hand, flatten each layer into a four-inch circle. Spoon a tablespoon or so of cherry pie filling into the center of the circle.
Alternatively, if you’d prefer thicker churro pie bombs, partially split the dough and add the cherry pie filling to the center, like this:
Use your fingers to pinch the dough together, sealing the cherry pie filling within the biscuit dough.
You’ll want to gently palpate the dough to ensure it forms a nice ball shape. Otherwise, you can gather the dough edges up and pinch them together to form a ball.
Place the balls into your preheated air fryer, spacing them approximately 2″ apart. If you’d like, you can mist them with olive oil. I didn’t bother, they’re going to be rolled in butter and cinnamon sugar anyway.
Air-fry single-layer churro cherry pie bombs for eight minutes, (test one to ensure they’re properly cooked throughout!), then roll them in melted butter.
Allow the excess butter to drip off before rolling the cherry pie bomb in the cinnamon-sugar mixture. Repeat until all of the churros are finished.
If you use a double layer (2 dough pieces) then you’ll need to air-fry them for 9 1/2 to 10 minutes to ensure they’re cooked throughout, else they will still be doughy.
Churro Cherry Pie Bombs Recipe
You’ll Need:
1 cup cherry pie filling
1 can Grands canned flaky biscuits
1/2 cup butter, melted
1 cup of sugar
1 Tbs ground cinnamon
If using commercially canned pie filling, add 1/4 teaspoon of cinnamon extract and 1/8 tsp of almond extract to the filling to give it extra flavor.
Separate the biscuits into two layers and place them on a clean surface. Roll out each layer of the dough with a rolling pin or with your hands until it is about 4 inches in diameter.
Heat the air fryer for 5 minutes at 350°F.
Fill each ball with filling, then pinch the edges together to seal it. Roll the dough into balls.
Place about 2 inches apart in the air fryer basket and cook in batches, depending on how many you can fit in your basket.
Cook (single layer) churro cherry pie bombs for eight minutes or until golden brown. Cook 9 1/2 to 10 minutes for a double layer (2 dough pieces).
As the churros bake, melt the butter.
Mix sugar and cinnamon together in a medium bowl.
Dip cooked cherry pie bombs into the melted butter, rolling around to coat all sides, letting excess drip off.
Finally, roll the butter-coated churros into the cinnamon-sugar mixture, evenly coating. Repeat with remaining churros pie bombs.
Serve immediately or at room temperature, if desired.
Conventional Oven Cooking Directions
If you have an oven with a convection setting, follow the same directions as if you were baking in a conventional oven, preheating the oven prior to baking.
For a conventional oven: preheat to 375 degrees F, and bake for 15 – 17 minutes, or until thoroughly cooked.
Reheating Churro Cherry Pie Bombs
If you have leftovers, which isn’t likely, store them in the fridge covered for up to 2 days. Reheat for about 2 minutes at 300° in an air fryer.
Deep Frying Directions
While these can be deep-fried in hot oil at 350F, we don’t recommend it. They get overly browned on the outside before the middles are sufficiently cooked.
If you are going to deep fry them, use the single layer method of preparation. That is to say, separate a single biscuit dough into two pieces, roll them out into flat 4″ round circles, add the filling to the center and gather the dough to form a ball. Do not add a second layer of dough.
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