Cherry Pie Crescent Cups

These Cherry Pie Crescent Cups are made with crescent roll dough and cherry pie filling for an easy baked dessert everyone will love.

These Cherry Pie Crescent Cups are an easy dessert made with refrigerated crescent roll dough and sweet cherry pie filling. Baked in muffin tins until golden and topped with a simple glaze, they’re perfect for holidays, parties, potlucks, or an easy weeknight treat.

This semi-homemade cherry dessert comes together with just a handful of ingredients and is great when you need something quick but still impressive enough to serve guests. The flaky crescent roll crust pairs perfectly with the warm cherry filling for a simple dessert everyone will love.

Tips for Best Results

• Watch the bake time closely as crescent dough can go from golden to overbaked quickly
• Seal the edges well to prevent the cherry filling from leaking while baking
• Don’t overfill the cups or they may bubble over in the oven
• Use cold dough for easier handling and cleaner muffin tin shaping
• Press gently when sealing the tops so the pastry bakes evenly without bursting
• Let them cool slightly before removing from the pan to help them hold their shape
• Add glaze after cooling so it sets nicely instead of melting into the pastry

Ingredients and Substitutions

• Refrigerated crescent roll dough – Use regular or Grands-style crescent rolls. You can also substitute puff pastry for a flakier, more delicate texture.
• Cherry pie filling – Store-bought works best for convenience, but homemade cherry pie filling can be used for a more from-scratch version.
• Egg white – Brushed on top for shine and colour. You can swap with a whole egg wash or even milk if needed.
• Icing sugar (powdered sugar) – Forms the base of the glaze. No direct substitute, but you can skip the glaze if preferred.
• Milk – Any dairy or unsweetened plant-based milk works to thin the glaze to the right consistency.
• Cooking spray – Use butter or oil to grease the muffin tin if you prefer.

Cherry Pie Crescent Cups

Yields: 5 Servings | Prep time: 10 Minutes | Cook time: 17-19 Minutes

Ingredients

• Cooking spray
• 1 can of Pillsbury Grands Refrigerated Crescent Rolls* 
• 1/4 cup cherry pie filling
• 1 egg white
• 1/4 cup icing sugar
• 1 teaspoon milk 

Directions

1. Preheat oven to 375F. Grease five cavities in a muffin tin with cooking spray.
2. Open the can of Pillsbury Crescent Rolls and unroll dough. Separate at the perforation lines. Cut each triangle in half width-wise. Fit the dough to the bottom and sides of a muffin tin to make a cup. You may need to carefully rip off extra dough that hangs over the edges. Set the extra dough aside. Repeat for the rest of the four spots.
3. Fill each cup with about 2 tsp of cherry pie filling. Do not let it overflow.
4. Place the remaining dough on top of each cup in the muffin tin. Make sure you get it entirely covered. Carefully press the edges with your fingers to seal.
5. Brush egg white on top of all the uncooked Cherry Pie Bombs.
6. Place in the oven for 17 to 19 minutes or until golden brown. Carefully remove each Cherry Pie Bomb from the muffin tin and place on a cooling rack.
7.  To make the glaze, whisk icing sugar and milk in a small bowl. If you find it too runny, add in more icing sugar until you reach your desired consistency. Drizzle over top of the Cherry Pie Bombs with a small spoon and serve.

 Note: If you can’t find Grands, use regular Pillsbury Refrigerated Crescent Rolls

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Yield: 5

Cherry Pie Crescent Cups

These Cherry Pie Crescent Cups are made with crescent roll dough and cherry pie filling for an easy baked dessert everyone will love.

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Ingredients

Toggle ingredient group

• Cooking spray
• 1 can of Pillsbury Grands Refrigerated Crescent Rolls*
• 1/4 cup cherry pie filling
• 1 egg white
• 1/4 cup icing sugar
• 1 tsp milk

Instructions

1. Preheat oven to 375F. Grease five cavities in a muffin tin with cooking spray.
2. Open the can of Pillsbury Crescent Rolls and unroll dough. Separate at the perforation lines. Cut each triangle in half width-wise. Fit the dough to the bottom and sides of a muffin tin to make a cup. You may need to carefully rip off extra dough that hangs over the edges. Set the extra dough aside. Repeat for the rest of the four spots.
3. Fill each cup with about 2 tsp of cherry pie filling. Do not let it overflow.
4. Place the remaining dough on top of each cup in the muffin tin. Make sure you get it entirely covered. Carefully press the edges with your fingers to seal.
5. Brush egg white on top of all the uncooked Cherry Pie Bombs.
6. Place in the oven for 17 to 19 minutes or until golden brown. Carefully remove each Cherry Pie Bomb from the muffin tin and place on a cooling rack.
7. To make the glaze, whisk icing sugar and milk in a small bowl. If you find it too runny, add in more icing sugar until you reach your desired consistency. Drizzle over top of the Cherry Pie Bombs with a small spoon and serve.

Notes

*If you can't find Grands, use regular Pillsbury Refrigerated Crescent Rolls

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Nutrition Information:

Yield:

5

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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