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.
Cherry Almond Turnovers (only 5 ingredients)
- 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.