Recipe & Pictures By: Ashley Rockel
“Cherry Surprise!” Crescent Pie Bites
If you’re looking for inspiration for an easy dessert that utilizes just a few ingredients – especially things we nearly always get a great deal on using coupons, or pulling from our own stockpile – this may be a new favorite of your family. Inspired by cherry pie, cherry cheesecake and cherry cordials.. BOOM! I give you, “Cherry Surprise!” Crescent Pie Bites. I hope you enjoy this easy recipe.
**I only own this random 6ct. muffin tin shown in my photos, so if you’re using a regular 12ct. muffin tin, you’ll simply DOUBLE this recipe exactly – So Easy!!**
Ingredients: (Remember, everything x2 if making 12ct)
- 1-can crescent rolls
- 1/2-can cherry pie filling
- About 3tspn. cream cheese, softened
- A few drops of cream (or milk)
- 1-2 drops of vanilla
- About 3 tspn. hot fudge sauce
- Granulated white sugar to sprinkle before baking
- Powdered sugar, to dust
Preheat oven to 375 degrees & Lightly grease your muffin tin.
Let’s get everything ready before we get these beauties assembled, shall we? 😉
- Mix together cream cheese, cream (or milk) and vanilla
- Get your cherry pie filling can opened
- Slightly warm the fudge sauce if taking directly from your fridge (JUST warm enough to be slightly drip-able, lol – just warm to the touch)
Put all these things aside while we get the “pie shell” (crescent rolls) ready!
Open, unroll and separate the crescent rolls. Lay and lightly press one in each muffin cup, with the widest part in the bottom of the cup. You should have three “corners” hanging around the edges.
- Put about 1 tsp. cream cheese mixture into bottom of half of your Pie Bite cups
- Fill ALL Pie Bite cups with 4 cherries w/ jelly mixture from can (just whatever comes out with the 4 cherries; enough to fill cup)
- Top NON-cream cheese half of Pie Bites with about 1 tsp. hot fudge *Keep your eye on which half you put cream cheese in, if you want two different varieties, since you cannot see the cream cheese under the cherry mixture by this point!*
On to the folding process.. it’s easy, don’t panic!
You’re actually folding only the other two corners, ignore the little nub corner.
- LEFT: Fold your next shortest corner over, as shown above
- RIGHT: Fold the long corner over, then fold BACKWARDS the little extra piece of corner you’ll see hanging once you’ve made your second fold
Don’t worry if the filling is peeking out, the crescent will puff up around it.. NOM!
*Optional: At this point, if you’d like, top each with a little sprinkle of white sugar
LEFT: Bake 13-14 minutes at 375 degress until golden brown on top, then allow to cool completely.
RIGHT: I’m gonna warn you about removing these from the tray.. you’re gonna panic. You’re gonna think, “Oh my gosh, it’s gonna explode, I’ve ruined them..” NOPE. You gotta give these a little guerilla handling with a deep spoon to work and wiggle it out, due to the squishy filling. I promise you, they aren’t going to explode if you’ve let them cool before trying to pry them out 😉
*Optional: You’ve got a few options to garnish, other than my powder sugar dusting. You could also make a simple glaze with powdered sugar + milk, add lemon zest to refresh the glaze for summer.. or you could use some cream cheese frosting, just be sure to warm it slightly to drizzle. If you try to “frost” these, you’ll tear them apart because they’re more gentle than the surface of a cupcake, to frost.
*Also feel free to change up the pie filling you use.. play with it, see what you come up with when you get creative!
I sure hope you enjoy these.. my hubs sure did! I had to make them for breakfast just to get this recipe up for you guys today, but it was worth it lol. They are SO GOOD.