These straightforward Cherry Crescent Roll Tarts are made with simply 5 components! A scrumptious, easy dessert that’s good for any event.
Why You’ll Love These Simple Mini Cherry Tarts
These are the right finger meals for any gathering and solely 5 easy components. They’re made in a mini muffin pan and so they come along with just a bit prep work and they’re scrumptious. You could possibly simply change out the topping, use apple pie filling or blueberry. Tremendous versatile and look nice on a dessert desk.
Swaps or Additions
You’ll be able to swap out the topping for blueberry pie filling or apple. You’ll be able to add vanilla extract as an alternative of almond should you like. When you simply need cream cheese, go away the topping off all collectively.
Can I Make The Common Dimension?
We haven’t made them that manner, however you possibly 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 may run over after they bake. You’ll have to alter the cooking time so simply watch them.
Different Scrumptious Recipes:
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Cherry Crescent Roll Mini Tarts – Simple 5-Ingredient Dessert
These straightforward Cherry Crescent Roll Tarts are made with simply 5 components! 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. Minimize 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 clean and place 1/2 teaspoon of combination in every cup.
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Place 2 teaspoons of cherry pie filling on high 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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