Ingredients
2 (8 oz) pkgs refrigerated crescent roll dough
1 (21) can cherry pie filling
1 cup powdered sugar
1 1/2 Tbsp milk, then more as needed
1 tsp almond extract
Directions
Preheat oven to temperature listed on package of crescent roll dough (mine listed 375). Open, unroll and separate crescents onto two parchment paper or Silpat lined baking sheets.
Spoon a slightly heaping 1 Tbsp of the pie filling near the large end of each of the crescents (you'll only use about 3/4 of the can of filling). Roll to opposite end and tuck the top corner under. Bake in preheated oven according to time listed on crescent roll package (mine listed 9 -12 minutes).
Remove from oven and allow to cool slightly. Meanwhile in a mixing bowl whisk together powdered sugar, milk and almond extract, adding more milk to thin about 1/2 tsp at a time as needed. Serve warm or allow glaze to set and store in an airtight container.
No comments:
Post a Comment