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Mini Cherry Pie Pockets with Vanilla Sugar Drizzle


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Rate this recipe 4.5/5 (11 Votes)


  • Mini Cherry Pie Pocket Ingredients:
  • 1 can cherry pie filling, 21 ounce
  • 4 packages eight count crescent rolls
  • vanilla sugar drizzle (recipe below)
  • Vanilla Sugar Drizzle Ingredients:
  • 1 cup powdered sugar
  • 1/2 teaspoon real vanilla extract
  • 1/2 tablespoon milk
  • 1/2 tablespoon melted butter


Adapted from


Step 1

Mini Cherry Pie Pocket Directions:

Unroll your crescent rolls so you have individual flat triangles.
In the center of each triangle drop 3-5 cherries from your pie filling.
Gather the corners of each triangle at the top and pinch closed along the sides. It's okay if a little filling oozes out!
Bake at 375 degrees on a parchment lined cookie sheet, for 10 -12 minutes, until pockets are turning a pretty golden color.
Allow to cool, then top with vanilla sugar drizzle and serve warm.

Vanilla Sugar Drizzle Directions:

In a small bowl add vanilla to powdered sugar.
Slowly incorporate equal parts milk and melted butter until you reach desired consistency.

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