Easy Cherry Pie Bites (Print version)
Flaky crescent dough wrapped around cherry pie filling, baked until golden, and finished with a simple sweet glaze.
# Ingredients:
For the cherry bites
01 -
Nonstick cooking spray
02 -
2 (8 oz / 226 g each) tubes refrigerated crescent roll dough, 16 triangles total
03 -
1 (21 oz / 595 g) can cherry pie filling
For the glaze
04 -
1 cup (120 g) powdered sugar
05 -
1-2 tablespoons milk, plus more as needed
06 -
1/4 teaspoon vanilla extract
07 -
Pinch of fine salt, optional
# Instructions:
01 -
Heat the oven to 375°F (190°C). Spray a standard 12-cup muffin tin, then plan to bake in two batches if needed.
02 -
Separate the crescent dough into 16 triangles. Press one triangle into each muffin cup with the wide end in the bottom and the point hanging over the edge.
03 -
Spoon about 2 tablespoons cherry pie filling into each dough cup. Divide the cherries evenly so each bite gets fruit and thick syrup.
04 -
Pull the dough points and corners over the filling. The filling can peek through, but the dough should cover part of the top.
05 -
Bake for 13-15 minutes, until the crescent dough is puffed and golden brown. Cool in the pan for 5 minutes before lifting out.
06 -
Whisk powdered sugar, 1 tablespoon milk, vanilla, and salt until smooth. Add more milk a few drops at a time until it drizzles easily.
07 -
Place the warm cherry pie bites on a rack or serving plate. Drizzle with glaze and serve warm or at room temperature.
# Good to know:
01 -
Best served warm the day they are baked.
02 -
Bake in two batches if your muffin tin only holds 12.
03 -
Use thick cherry pie filling for the neatest bites.