Ingredients
Scale
- 1 can (21 oz) cherry pie filling — the star of the recipe providing the sweet and tart cherries. You can substitute with blueberry or apple pie filling if desired.
- 2 tubes (8 oz each) crescent roll dough — this pre-made dough helps keep the recipe quick and easy. For a homemade touch, you can use pie crust dough cut into small squares.
- 1 cup powdered sugar — for making a simple glaze that adds sweetness and a pretty finish.
- 1 to 2 tablespoons milk — used to thin out the powdered sugar for the glaze; you can also substitute almond milk or any plant-based milk for dairy-free options.
- Optional: 1 teaspoon vanilla extract — adds extra flavor depth to the glaze.
Preparation Notes
- Before starting, make sure your oven is preheated to 375°F (190°C) for best baking results.
- Keep the crescent roll dough chilled until ready to use; this makes it easier to handle and shape.
- If using homemade pie crust, ensure it is well-chilled and rolled out evenly.
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure it is ready by the time your pie bites are assembled. - Prepare the Dough
Open both tubes of crescent roll dough and unroll them onto a clean, lightly floured surface. If the dough is perforated (as most crescent rolls are), press the perforations to seal them together to create a uniform sheet. - Cut the Dough
Using a pizza cutter or sharp knife, cut the dough into approximately 12 equal squares per tube (24 squares total). These squares will be the bases for your cherry pie bites. - Fill the Dough Squares
Place about one tablespoon of cherry pie filling in the center of each dough square. Be careful not to overfill, as this can cause the filling to spill out while baking. - Fold and Seal
Gently fold each square in half diagonally to form a triangle, enclosing the filling. Press the edges firmly with a fork to seal the dough, ensuring no filling escapes during baking. - Arrange on Baking Sheet
Line a baking sheet with parchment paper or a silicone baking mat. Arrange the sealed pie bites evenly, leaving some space between each to allow for expansion while baking. - Bake the Pie Bites
Place the baking sheet in the preheated oven and bake for 12 to 15 minutes or until the crescent dough is golden brown and puffed. - Prepare the Glaze
While the pie bites are baking, combine the powdered sugar and 1 tablespoon of milk in a small bowl. Whisk until smooth. If the glaze is too thick, add more milk one teaspoon at a time until you reach your desired consistency. Stir in the vanilla extract if using. - Cool and Drizzle
Remove the pie bites from the oven and allow them to cool slightly on a wire rack for 5 minutes. Drizzle the glaze over the warm bites using a spoon or a piping bag for an elegant finish. - Serve and Enjoy
Serve your cherry pie bites warm or at room temperature. They’re delicious on their own or paired with a scoop of vanilla ice cream.
Notes
- Sealing the Edges: To prevent the cherry filling from leaking, press the edges of the dough firmly with a fork. If you find it tricky, you can use a little bit of water or beaten egg on the edges before folding to help the dough stick better.
- Filling Amount: Use about one tablespoon of filling per bite to avoid overfilling, which can cause the dough to burst open while baking.
- Dough Handling: Keep the dough cold until just before you cut it. If it gets too warm and sticky, refrigerate it for 10 minutes before continuing.
- Alternative Dough Options: If you don’t have crescent rolls, you can use puff pastry or even biscuit dough for a different texture. Adjust baking times as needed.
- Glaze Consistency: The glaze should be thick enough to coat the bites but thin enough to drizzle. Add milk slowly and whisk well to avoid lumps.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in the oven to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes