These straightforward Cherry Crescent Roll Tarts are made with simply 5 elements! A scrumptious, easy dessert that’s good for any event.
Why You’ll Love These Straightforward Mini Cherry Tarts
These are the right finger meals for any gathering and solely 5 easy elements. They’re made in a mini muffin pan and so they come along with just a bit prep work and they’re scrumptious. You may simply swap out the topping, use apple pie filling or blueberry. Tremendous versatile and look nice on a dessert desk.
Swaps or Additions
You possibly can swap out the topping for blueberry pie filling or apple. You possibly can add vanilla extract as an alternative of almond in the event you like. If you happen to simply need cream cheese, depart the topping off all collectively.
Can I Make The Common Measurement?
We haven’t made them that method, however you can match the crescent roll dough right into a regular-size muffin pan however making greater circles and add extra cream cheese and topping to every one. Don’t over fill, they are going to run over after they bake. You’ll have to regulate the cooking time so simply watch them.
Different Scrumptious Recipes:
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Cherry Crescent Roll Mini Tarts – Straightforward 5-Ingredient Dessert
These straightforward Cherry Crescent Roll Tarts are made with simply 5 elements! A scrumptious, easy dessert that is good for any event.
- 1 8 ounce tube of refrigerated crescent rolls
- 1 3 ounce bundle cream cheese, softened
- 1/4 cup confectionery sugar
- 1 cup cherry pie filling
- 1/2 teaspoon almond extract
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Roll crescent roll dough out on a floured floor sealing the seams. Lower out 2 inch circles. Spray a miniature muffin cup pan with cooking spray and press circles into cups. My pan has 24 cups and I made 24 circles with my cutter.
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Utilizing a mix beat the cream cheese, confectionery sugar and extract till easy and place 1/2 teaspoon of combination in every cup.
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Place 2 teaspoons of cherry pie filling on prime of the cream cheese combination in every cup.
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Bake in a preheated 375 diploma oven for 12
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minutes till edges are browned.
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Let cool for10 minutes and take away from pan. Makes 24 tarts.
Any leftovers we saved within the fridge.
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