Quick Cherry Pie Bites (Printer-friendly)

Buttery mini pastries filled with sweet cherries and sprinkled with cinnamon sugar. An easy handheld dessert ready in 30 minutes.

# What You’ll Need:

01 - 1 sheet refrigerated pie dough (approximately 8 ounces)

02 - 1 cup cherry pie filling (approximately 8 ounces)

03 - 1 tablespoon granulated sugar

04 - 1/2 teaspoon ground cinnamon

05 - 1 large egg, beaten for egg wash

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

02 - Unroll the pie dough and use a 2.5-inch round cutter to cut out 12 circles.

03 - Gently press each circle into the wells of a mini muffin tin, forming small cups.

04 - Spoon approximately 1 tablespoon of cherry pie filling into each pastry cup.

05 - If desired, brush exposed pastry edges lightly with beaten egg for a golden finish.

06 - Mix granulated sugar and cinnamon together, then sprinkle evenly over the tops.

07 - Bake for 13 to 15 minutes, until pastry is golden brown and filling is bubbly.

08 - Let cool in tin for 5 minutes, then carefully transfer to wire rack to cool completely.

01 -

They come together in 30 minutes start to finish, which is dangerous when you need dessert now
The mini size means you can eat five and still call it tasting
Even people who cant bake will think you spent all afternoon making these

02 -

The filling will bubble over, and that is totally fine, just embrace the mess
Let them cool in the tin first or the pastry will crumble when you try to remove them
You can make these a day ahead but they honestly never last that long at my house

03 -

Use a small ice cream scoop to portion the filling evenly without making a mess
If the dough gets too warm while working, pop it in the fridge for 10 minutes
The mini muffin tin is non negotiable here, regular sized ones just will not get that cute bite size factor