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Two golden flaky puff pastry cherry pie bites stacked on a cooling rack, filled with glossy red cherry filling, topped with a whole cherry and drizzled with white icing glaze, with more pastries blurred in the background.

Cherry Pie Bites

Flaky, golden-brown mini crescent pastries stuffed with a sweet cream cheese layer and rich cherry pie filling, finished with a beautiful translucent sugar glaze.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can Pillsbury crescent rolls Or one pre-rolled refrigerated pie crust sheet
  • 1 can cherry pie filling Standard 21-ounce can of sweet or sour cherry filling
  • 4 oz cream cheese Fully softened to room temperature for smooth mixing
  • 1 tablespoon granulated sugar To sweeten the foundational cream cheese layer
  • ½ cup powdered sugar The essential base for our white drizzled top glaze
  • 2 teaspoon whole milk Whisked into the sugar to achieve a running consistency

Equipment

  • 1 12-cup muffin tin Standard metal pan to bake the individual pastry cups evenly
  • 1 Pizza Cutter Perfect for slicing the rolled crescent dough into uniform squares
  • 2 Mixing bowls Used for beating the cream cheese base and whisking the glaze

Method
 

  1. Unroll your Pillsbury crescent rolls or pastry sheet flat across a clean cutting board.
  2. Slice the dough sheet into twelve even squares using a sharp pizza cutter tool cleanly.
  3. Grease a standard 12-cup muffin tin thoroughly with non-stick cooking spray to prevent sticking.
  4. Press each dough square gently down into the bottom and sides of the pan cups cleanly.
  5. Combine your softened cream cheese and one tablespoon of granulated sugar inside a mixing bowl.
  6. Stir the dairy components vigorously with a spoon until the texture looks smooth and uniform.
  7. Drop one small teaspoon of the sweet cream mixture directly into each raw pastry cup bottom.
  8. Open your can of cherry pie filling and spoon exactly three whole cherries into every cup center.
  9. Fold the loose outer corners of the dough squares gently inward over the red fruit fillings.
  10. Bake the filled muffin tin uncovered at 190°C for exactly fifteen minutes until golden-brown.
  11. Whisk your powdered sugar and whole milk together in a small container until smooth and fluid.
  12. Drizzle the white sugar lines generously across the hot golden pastries before serving them warm.

Notes

Drizzling the powdered sugar glaze over the pastries while they are steaming hot from the oven allows it to melt slightly, creating beautiful bakery-style lines.