Time 17m Yield 8 rolls Number Of Ingredients 3 Steps:
Unroll crescent rolls. Place 2 Tbsp cherry pie filling in center of each roll; roll up dough. Bake according to directions on can. Sprinkle with confectioner’s sugar.
Time 35m Yield 2 dozen. Number Of Ingredients 5 Steps:
Place crescent dough on a lightly floured surface; seal seams and perforations. Cut into 24 pieces; press onto the bottoms and up the sides of greased miniature muffin cups., In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Place about 1/2 teaspoon in each cup. Combine pie filling and extract; place about 2 teaspoons in each cup., Bake at 375° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Refrigerate until serving.
Time 20m Yield 4 servings. Number Of Ingredients 4 Steps:
Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; place on an ungreased baking sheet. Press perforations to seal. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling; pinch edges to seal. Bake 10-12 minutes or until golden. , Place confectioners’ sugar in a small bowl; stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm.
Yield 12 Number Of Ingredients 6 Steps:
Cut the butter into the flour and mix until the mixture resemble coarse crumbs. Stir in the sour cream. Cover and refrigerate cough overnight. Preheat oven to 350 degrees F (175 degrees C). Bake cookies on a parchment lined baking sheet at 350 degrees F (175 degrees C) for 20 to 25 minutes. Combine the sugar, chopped nuts and cinnamon. Divide chilled dough into quarters. On a lightly floured surface roll out dough into circles 1/8 to 1/4 inch thick. Cut into wedges and sprinkle with the nut mixture. Roll up into crescent shapes, starting with the wide end first. Sprinkle cooled cookies with confectioners’ sugar.
More about “easy crescent roll cherry tarts recipes”
Time 27m Yield 2 dozen Number Of Ingredients 5 Steps:
Place crescent dough on a lightly floured surface; seal seams. Cut into 2 inches circles. Place in greased mini muffin cups. In a small mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Place about 1/2 teaspoons in each cup. Combine pie filling and extract; place about 2 teaspoons in each cup. Bake 375 degrees for 12-14 minute or until edges are lightly browned. Remove to wire racks to cool. Refrigerate until serving.
