Cherry Treats (Printable Version)
Biscuit dough fried till golden, packed with cherry flavor, and covered in a simple sweet glaze. Ready fast, loved by everyone!
# Ingredients:
→ Main Ingredients
01 -
One can (16.3 oz) of Grands flaky biscuits
02 -
Enough vegetable oil to deep fry
03 -
One large can (21 oz) of cherry pie filling
→ For the Glaze
04 -
1 tablespoon light corn syrup
05 -
2 cups of powdered sugar
06 -
A quarter cup of milk
# Steps:
01 -
Pour enough vegetable oil into a big 2-3 quart saucepan, filling it over halfway. Make sure there’ll be enough to completely cover your dough balls, then set the pan aside for later.
02 -
Pop open the biscuit tube and peel each biscuit into two thinner layers by separating the middle. Flatten each piece gently with your hands or a rolling pin, but don’t squash it too much.
03 -
Spoon about a tablespoon of cherry pie mix onto the center of a dough round. Pinch the edges together tightly so they stay sealed during frying. Next, tuck the edges underneath to form a ball.
04 -
Heat the oil steadily until it reaches exactly 325°F. Keep it at this consistent temperature the entire time you’re frying.
05 -
Lower two or three dough balls into the hot oil with a slotted spoon. Gently roll them around so they don’t get stuck or scorch. Fry them for around five minutes until they’re golden all over.
06 -
Once cooked, take the dough balls out with the slotted spoon and let them drain on a plate lined thickly with paper towels. Repeat the frying process until all the dough balls are cooked.
07 -
Using a small bowl, combine powdered sugar, milk, and the corn syrup. Stir continuously until the mixture is smooth and ready to coat.
08 -
Drop each fried dough ball into the glaze, coating it entirely. Let the extra glaze drip off before placing them on parchment paper or on a cooling rack to dry. They’re ready to eat once the glaze hardens, or you can dive in while they’re fresh and gooey.
# Notes:
01 -
Keep an eye on the oil’s heat. If it’s too high, the dough will burn; if it’s too low, the dough may cook unevenly.
02 -
These are tastiest right after making them but can be stored in a sealed container for up to two days.