Everyone raves about sliced bread being the invention to end all inventions, but I have to respectfully disagree. Crescent rolls are where it's at. They can be pie crust, or bread, or pizza dough, oh the list goes on and on. And hello, they're crazy delicious. Today we're making mini pies with them because mini! dessert! yes!!!
These Mini Cherry Pie Pockets with Vanilla Sugar Drizzle are such a breeze to make and so delightfully delicious, you'll probably vow to never make anything else ever again. Okay, okay, I might be exaggerating a little bit. I mean, you'll probably want something savory every once in a while. But I do suspect these will start making a regular appearance on the dessert rotation!
Mini Cherry Pie Pockets with Vanilla Sugar Drizzle, Ingredients:
- Pie Pockets:
- 1 can cherry pie filling, 21 ounce
- 4 packages eight count crescent rolls
- Vanilla Sugar Drizzle
- 1 cup powdered sugar
- 1/2 teaspoon real vanilla extract
- 1/2 tablespoon milk
- 1/2 tablespoon melted butter
Mini Cherry Pie Pockets with Vanilla Sugar Drizzle, Directions:
- Pie Pockets:
- Unroll your crescent rolls so you have individual flat triangles.
- In the center of each triangle drop 3-5 cherries from your pie filling.
- Gather the corners of each triangle at the top and pinch closed along the sides. It's okay if a little filling oozes out!
- Bake at 375 degrees on a parchment lined cookie sheet, for 10 -12 minutes, until pockets are turning a pretty golden color.
- Allow to cool, then top with vanilla sugar drizzle and serve warm.
- Vanilla Sugar Drizzle:
- In a small bowl add vanilla to powdered sugar.
- Slowly incorporate equal parts milk and melted butter until you reach desired consistency.