Cherry Pie Bites

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Cherry Pie Bites

Quick, portable, and perfect for crowds!

  • Prep time: 15 minutes

  • Cook time: 15 minutes

  • Yields: 24 bites (using 1 standard package of dough)

Ingredients

The Base & Filling:

  • 1 package (8-count) refrigerated crescent roll dough

  • 1 can (21 oz) cherry pie filling (use about 1-2 cherries per bite)

  • 2 tablespoons cream cheese, softened

  • 1 tablespoon powdered sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon butter, melted

  • 2 tablespoons coarse sugar (optional, for topping)

Optional Powdered Sugar Glaze:

  • ½ cup powdered sugar

  • 1–2 teaspoons milk

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.

  2. Make the Cream Cheese Base: In a small bowl, whisk together the softened cream cheese, 1 tablespoon of powdered sugar, and the vanilla extract until the mixture is smooth and creamy.

  3. Assemble the Bites:

    • Unroll the crescent dough and separate it into the 8 pre-cut triangles. For bite-sized portions, you can cut each triangle into three smaller triangles.

    • Place about ½ teaspoon of the cream cheese mixture in the center of each piece of dough.

    • Top the cream cheese with 1 or 2 cherries and a tiny bit of the syrup from the can. (Tip: Do not overfill, or they will leak excessively!)

  4. Seal and Top: Fold the corners of the dough over the cherry filling and pinch the edges tightly to seal them into small pockets. Place them on the prepared baking sheet. Brush the tops with melted butter and sprinkle with coarse sugar for a crunch.

  5. Bake: Bake for 10–12 minutes, or until the pastry is puffed and golden brown.

  6. Glaze and Serve: While the bites cool slightly, whisk the glaze ingredients together. Drizzle over the warm bites. Serve warm or at room temperature.

Pro Tips for Success

  • Don’t Overfill: It is tempting to load up on cherries, but more than 2 cherries per bite will likely cause the dough to burst open during baking.

  • Texture Swap: If you prefer a more “shatteringly flaky” crust, swap the crescent dough for puff pastry squares.

  • Storage: These are best eaten the day they are made, but you can store leftovers in an airtight container for up to 2 days at room temperature.

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