Cherry Crescent Rolls (Quick & Easy)
Delight in sweet simplicity with these cherry crescent rolls! Flaky pastry envelopes a luscious cherry filling – a delectable treat for any occasion.
Throughout the growing season here in the Okanagan, we are blessed with an abundance of fresh produce. We are surrounded by orchards and vineyards on all sides and I love to take advantage of that any chance I get.
Peaches, pears, plums, and cherries – I make sure to hit up our local farmers’ market and fruit stands as much as possible throughout the spring, summer, and fall.
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One of the things I particularly love making with cherries is pie filling. It is incredibly easy to make and tastes so much better than any store-bought version I have ever tried.
I use it to make cherry hand pies, cherry tarts, and today’s recipe for cherry puff pastry turnovers.
Sweet cherry filling wrapped in flaky pastry is a delicious way to enjoy dessert, a snack, or even breakfast. These treats are equally tasty served on their own or with a scoop of ice cream. You are going to love them!
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Supplies:
- Cherry pitter – this is a great one but a sharp pairing knife works too!
- Medium bowl – this pyrex set is my go-to.
- Measuring cups and spoons – these ones are awesome!
- Medium pot – for making the homemade cherry filling.
- Rubber spatula – for stirring the filling.
- Baking sheet – these are my go to cookie pans.
- Parchment paper – a must have for all of my baking.
Ingredients:
- 4 cups cherries, pitted
- 1 cup water
- 1/4 cup white sugar
- 1 tsp lemon juice
- 1/4 cup cornstarch
- 1/2 cup water
- 2 cans Pillsbury crescents
- 1/2 cup confectioners sugar
- 1-2 Tbsp water
Instructions:
1. In a medium saucepan, combine pitted cherries and 1 cup of water.
2. Heat over medium high heat until the cherry mixture is simmering.
3. In a small bowl, combine cornstarch and 1/2 cup water. Stir until there are no lumps.
4. Add the cornstarch slurry, sugar, and lemon juice to the cherries.
5. Cook over medium until the filling starts to thicken, then remove from heat.
6. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
7. Pop open the can of Pillsbury puff pastry and unroll the crescents.
8. Spoon cherry mixture onto the large end of the crescent roll dough, using about 2 tbsp per roll.
9. Roll the dough over the filling. Repeat with all of the rolls.
10. Bake the rolls in a preheated oven for 10-12 minutes or until golden brown.
11. Mix powdered sugar and water in a small bowl.
12. Drizzle icing over the cherry rolls and enjoy!
Variations:
- After removing your filling from the heat, mix in a splash of almond extract or some lemon zest.
- Use a can of cherry pie filling in place of the scratch filling.
- Substitute any flavor of canned or homemade pie filling for the cherry.
- Add a layer of cream cheese to the crescents with the cherry filling for a cheesecake version.
- Instead of the crescent rolls, use store-bought puff pastry or store-bought or homemade pie crust as your base.
- To give them a wonderfully crunchy topping, baste the assembled turnovers with egg wash and top with coarse sugar before baking.
- Make a simple vanilla glaze for the turnovers by mixing icing sugar with a little bit of water or milk and a splash of vanilla extract.
Tips and Tricks:
- You can use a sharp knife to remove the pits from your fresh cherries, but a cherry pitter makes much quicker work of the job.
- I love to use sour cherries in this recipe if I can get them. Sweet cherries work too though, as the lemon adds that bit of extra tartness to the filling.
- During cherry season, buy a bunch of the fresh fruit and freeze it to use all year long. Pit the cherries and store them in a freezer bag. You can also flash freeze them on a baking sheet before adding them to the bag, if you are concerned about them clumping together.
- Store any leftover homemade turnovers in an airtight container.
I highly recommend that you take advantage of your local produce selection as often as you can. The flavor is so much better and it supports your local growers. It’s a win-win!
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Cherry Crescent Rolls
Ingredients
- 4 cups cherries pitted
- 1 cup water
- 1/4 cup white sugar
- 1 tsp lemon juice
- 1/4 cup cornstarch
- 1/2 cup water
- 2 cans Pillsbury crescents
- 1/2 cup confectioners sugar
- 1-2 Tbsp water
Instructions
- In a medium saucepan, combine pitted cherries and 1 cup of water.
- Heat over medium high heat until the cherry mixture is simmering.
- In a small bowl, combine cornstarch and 1/2 cup water. Stir until there are no lumps.
- Add the cornstarch slurry, sugar, and lemon juice to the cherries.
- Cook over medium until the filling starts to thicken, then remove from heat.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Pop open the can of Pillsbury puff pastry and unroll the crescents.
- Spoon cherry mixture onto the large end of the crescent roll dough, using about 2 tbsp per roll.
- Roll the dough over the filling. Repeat with all of the rolls.
- Bake the rolls in a preheated oven for 10-12 minutes or until golden brown.
- Mix powdered sugar and water in a small bowl.
- Drizzle icing over the cherry rolls and enjoy!
Nutrition
