Directions
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In a mixing bowl, combine the softened cream cheese and powdered sugar until smooth. This step creates a creamy canvas for the tremendous flavors to come.
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Gently fold in the cotton candy until well incorporated. Take care to maintain the fluffy texture of the cotton candy; it is the heart of this delightful mixture.
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Preheat your oil in a deep fryer or large pot. Aim for a temperature of about 350°F (175°C). The oil should be hot enough to allow the bombs to fry beautifully without absorbing too much grease.
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Roll out the biscuit dough and cut it into circles. Depending on the size you want your bombs to be, aim for about 4-6 inches in diameter.
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Place a tablespoon of the cotton candy cheesecake mixture in the center of each circle. Don’t skimp on the filling; more is always better when it comes to creamy goodness!
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Fold the dough over and seal the edges. Ensure the filling is completely enclosed to prevent any leakage during frying. A good pinch or twist should work wonders here.
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Fry the pockets in hot oil until golden brown, about 2-3 minutes per side. Keep a close eye on them; they fry quickly, and you want to achieve that perfect golden hue.
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Remove from oil and dust with sugar. This final touch adds a nostalgic sweetness, reminiscent of carnival treats.
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Allow to cool slightly before serving. While tempting to dig right in, allowing them to rest ensures that you won’t burn your tongue on that delicious filling!
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