Description
Mini cherry pies made in muffin tins using crescent dough—quick, sweet, and absolutely irresistible! Perfect for parties or cozy cravings.
Ingredients
2 (8 oz) tubes crescent roll dough
1 (21 oz) can cherry pie filling
1 cup powdered sugar
1–2 tbsp milk
Optional: ½ tsp vanilla extract
Optional: 2 oz cream cheese
Optional: chopped nuts (pecans, almonds)
Optional: melted white chocolate or caramel
Instructions
1. Preheat oven to 375°F (190°C) and grease a standard muffin tin.
2. Unroll crescent dough and press pieces into each muffin cup, widest part at the bottom.
3. Fill each with 3–4 heaping tablespoons of cherry pie filling.
4. Fold corners of the dough loosely over the top of the filling.
5. Bake for 13–14 minutes until golden brown.
6. While baking, whisk powdered sugar with 1–2 tbsp milk (and vanilla, if using) to make glaze.
7. Drizzle glaze over warm cherry pie bites before serving.
Notes
Don’t overfill to avoid spillage during baking.
Chilling the dough briefly makes it easier to work with.
Reheat in a toaster oven for best texture.
Store in airtight container at room temp for 2 days or in fridge for up to 7 days.
Freeze after baking for up to 2 months.
Try different fillings like apple, blueberry, or peach.
- Prep Time: 10 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 140
- Sugar: 11g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg