Ok, you caught me.
As you know, I’m usually a pretty big advocate for home cooking with organic and non-processed ingredients. But sometimes, I make exceptions. I know, you can buy these in a convenient little box, straight from your grocery store. You can assemble, bake and eat them in under 30 minutes, but my version is just a little bit better.
Yes, I used crescent rolls from a can. But I used a homemade, canned cherry pie filling and my own glaze, so we’ll just say that these are semi-homemade. And just semi-processed.
But, they’re authentically tasty and worth making exceptions for.
Someone please validate me. Tell me it’s okay. Canned crescent rolls have their place, don’t they? And everything in moderation – even highly processed convenience foods? Sigh.
Ingredients
- 2 cans store-bought crescent rolls
- 1-1.5 cups cherry pie filling
- 1 cup confectioners sugar
- 2 Tablespoons heavy cream (or milk or half & half)
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to temperature specified on crescent roll package. (Ours was 375 degrees F).
- Prepare a large baking sheet with parchment paper or a silpat mat.
- Unroll the crescent roll dough and separate the triangles.
- Place a heaping tablespoon or so of cherry pie filling at the wide end of each crescent roll, and gently roll it up.
- Place on baking sheet, and bake according to package directions, 10-12 minutes or until golden brown.
- While baking, prepare the glaze.
- Combine confectioners sugar, cream and vanilla in a small bowl and whisk until smooth.
- The glaze should be thin enough to coat and run off a spoon, so add more sugar or liquid as needed to achieve desired consistency.
- Generously pour glaze over hot rolls, and enjoy warm.
Original Recipes Visit Easy Cherry Turnovers @ lemon-sugar.com