Mini Cherry Pie Pockets with Vanilla Sugar Drizzle.

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 Pocket Ingredients:

• 1 can cherry pie filling, 21 ounce
• 4 packages eight count crescent rolls
• vanilla sugar drizzle (recipe below)

Mini Cherry Pie Pocket Directions:

1. Unroll your crescent rolls so you have individual flat triangles.
2. In the center of each triangle drop 3-5 cherries from your pie filling.
3. Gather the corners of each triangle at the top and pinch closed along the sides. It's okay if a little filling oozes out!
4. Bake at 375 degrees on a parchment lined cookie sheet, for 10 -12 minutes, until pockets are turning a pretty golden color.
5. Allow to cool, then top with vanilla sugar drizzle and serve warm.

Vanilla Sugar Drizzle Ingredients:

• 1 cup powdered sugar
• 1/2 teaspoon real vanilla extract
• 1/2 tablespoon milk
• 1/2 tablespoon melted butter

Vanilla Sugar Drizzle Directions:

1. In a small bowl add vanilla to powdered sugar.
2. Slowly incorporate equal parts milk and melted butter until you reach desired consistency.

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