Instructions
1. Preheat & Prep:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
2. Assemble the Crescents:
- Unroll crescent dough and separate into triangles.
- Spoon about 1–2 tbsp cherry pie filling near the wide end of each triangle.
- Optional: mix a little vanilla extract into the cherry filling for extra flavor.
- Roll up each triangle from the wide end toward the point.
- Curve ends slightly to form a crescent shape.
3. Egg Wash & Sugar:
- Brush each crescent with beaten egg for a golden finish.
- Sprinkle lightly with granulated sugar if desired.
4. Bake:
- Bake for 12–15 minutes, or until golden brown and flaky.
- Remove from oven and let cool slightly.
5. Serve:
- Optional: dust with powdered sugar before serving.
- Enjoy warm or at room temperature!
Tips:
- You can substitute cherry filling with apples, blueberries, or even Nutella for variations.
- Make mini cherry crescents using smaller triangles for bite-sized treats.
- Serve with whipped cream or a drizzle of icing for extra indulgence.
If you want, I can also give you a quick 5-minute cherry crescent version using pre-made puff pastry for an even flakier texture.
Do you want me to share that version?
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