Mini Cherry Pie Pockets with Vanilla Sugar Drizzle

By á-160091

Ingredients

• 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

Details

Adapted from mamalovesfood.com

Preparation

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.