TOP Reviews:
This is really very good; almost sinful! I’ve also made it with strawberry and plan on trying peach next. However, the bake time should almost be doubled if you want the dough on the top and bottom baked and not raw.
I made this with Apple pie filling and it was wonderful! I have also had this with out the fruit filling and also once again with out the fruit filling but it had brown sugar and pecans on top! This recipe can be made so many different ways. It’s great!
This was almost as good as I thought it would be — just wish I had seen the tip about baking the bottom crust 1st because that’s my solution for next time (bottom crust this time was not baked through, even though I left it in for an extra 5 min.). Also wondering if 2 TBSP of vanilla isn’t too much? Would like to hear other comments on that issue in particular. Still had a lot of compliments, though!
I made this last night…….really 1/2 cup of butter and 1/2 cup of sugar. The butter just sit on top of the crescents and the crescents were doughy, like they didn’t cook at all and I left them in the oven a little longer. All that happened was when it cooled off…the sugar and butter hardened up on top, so I took it off
i made this today i didnt used powdered sugar just regular one and added some heath candy bites…this recipe is actually enough to use 2 cresent rolls…yummy
Tasted good, but the crescent rolls came out barely cooked. I think maybe bottom dough should be baked for a few minutes before adding cream cheese and cherries. Also, I think the butter on top should be omitted because it just makes the top dough soggy. I will try again, but probably make those adjustments and see if the dough cooks better. If not, then I’ll try another recipe.
What You’ll Need
8 oz. roll crescent dough sheet
21 oz. can cherry pie filling
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