Most of the time I’m all about making things from scratch, but every now and then I’ll pull out a box of some kind. We all need a super easy recipe for when we are craving a good sweet but are feeling too lazy for a bunch of prep sometimes. Plus, I thought I’d throw a recipe out there for your loved one to make you on Valentines day in case they don’t like to bake :).
These really couldn’t get any easier and they really do taste delicious! My husband came home from work and ate three within a number of minutes, then the next day came home asking for more. My kids couldn’t get over them either. I think it’s the almond glaze that really takes them over the top. I love a little almond extract with fruit flavors like strawberry, raspberry or cherry. If you’d like you can use another flavor of pie filling in place of the cherry, I would like to try strawberry or raspberry next time.
If you don’t want sixteen of these you can easily make half a batch, then just save your remaining pie filling to add to your morning oatmeal or something.
- 2 (8 oz) pkgs refrigerated crescent roll dough
- 1 (21) can cherry pie filling
- 1 cup powdered sugar
- 1 1/2 Tbsp milk, then more as needed
- 1 tsp almond extract
- Preheat oven to temperature listed on package of crescent roll dough (mine listed 375). Open, unroll and separate crescents onto two parchment paper or Silpat lined baking sheets.
- Spoon a slightly heaping 1 Tbsp of the pie filling near the large end of each of the crescents (you'll only use about 3/4 of the can of filling). Roll to opposite end and tuck the top corner under. Bake in preheated oven according to time listed on crescent roll package (mine listed 9 -12 minutes).
- Remove from oven and allow to cool slightly. Meanwhile in a mixing bowl whisk together powdered sugar, milk and almond extract, adding more milk to thin about 1/2 tsp at a time as needed. Serve warm or allow glaze to set and store in an airtight container.