Irresistible Cherry Pie Crescent Rolls: Flaky Homemade Bliss
These cherry pie crescent rolls transform ordinary refrigerated dough into a bakery-worthy treat in minutes.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1 can (21 oz) cherry pie filling
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Unroll the crescent roll dough onto a clean work surface and separate into 8 triangles along the perforated lines.
- Spoon about 1-2 tablespoons of cherry pie filling onto the wide end of each triangle, being careful not to overfill.
- Roll up each triangle starting from the wide end, gently tucking in any stray cherries as you go.
- Transfer the rolled crescents to the prepared baking sheet, placing them about 2 inches apart. Curve the ends slightly inward to create that classic crescent shape.
- Bake for 11-13 minutes, until the crescents puff up and turn a beautiful golden brown.
- Allow the cherry crescents to cool on the baking sheet for about 5 minutes.
- Serve warm, perhaps with a light dusting of powdered sugar or alongside a scoop of vanilla ice cream.
Notes
- Chill before filling: Keep the crescent roll dough in the refrigerator until the last minute.
- Drain excess syrup: Straining the cherry pie filling slightly before using prevents leakage.
- Seal the edges: Pinch the dough seams firmly after rolling to create a tight seal around the cherry filling.
- Create a buffer zone: Leave a ¼-inch margin around the edges of each triangle before adding filling.
- Use parchment paper: Essential for easy cleanup and preventing stuck-on sugars.
- Watch, don’t time: Start checking your Cherry Pie Crescent Rolls at the 10-minute mark.
Find it online: https://www.sweethomecook.com/cherry-pie-crescent-rolls/