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Delish Peach Pie Bombs

Delish Peach Pie Bombs

Golden, bakery-style peach pie bombs made with flaky biscuit dough, cozy cinnamon-sugar, and a simple vanilla glaze. Easy, quick, and irresistibly peachy.
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Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 can refrigerated buttermilk biscuits (8-count, 16.3 oz)
  • 1 can peach pie filling (21 oz)
  • 4 oz cream cheese, cut into small cubes optional, for extra creaminess
  • 3 tbsp granulated sugar for cinnamon-sugar coating
  • 1 tsp ground cinnamon for cinnamon-sugar coating
  • 4 tbsp unsalted butter, melted
  • 2 tbsp all-purpose flour for dusting the work surface
  • 0.5 cup powdered sugar for glaze
  • 2 tbsp milk for glaze
  • 0.5 tsp vanilla extract for glaze

Instructions

Preparation Steps

  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • In a small bowl, mix the granulated sugar and ground cinnamon to make the coating.
  • Lightly flour your work surface. Separate the biscuits and flatten each one into a 4 to 5 inch round.
  • Chop the peach slices from the pie filling into bite-size pieces so they are easier to seal inside the dough.
  • Spoon a heaping tablespoon of peach filling into the center of each biscuit. If using, add a small cube of cream cheese on top of the peaches.
  • Bring the edges of the dough up and over the filling and pinch firmly to seal. Roll gently into a ball and place seam-side down on the prepared sheet.
  • Brush each ball with melted butter, then sprinkle generously with the cinnamon-sugar mixture.
  • Bake for 15 to 18 minutes, or until puffed and deep golden brown. Let cool on the pan for 5 minutes.
  • Whisk powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over warm pie bombs.
  • Serve warm. Store leftovers covered at room temperature for 1 day or refrigerate up to 3 days.

Notes

For extra caramelized tops, brush with additional melted butter right after baking and add another pinch of cinnamon-sugar before glazing. These also bake well in an air fryer at 350°F for 10 to 12 minutes, working in batches.