Reviewed: Mar. 30, 2009

These were so easy to make..and even easier to inhale. Great snack for my little ones!

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RnRMama

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Denton, Texas, USA

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Reviewed: Jan. 12, 2009

LOVED these. My only complaint is that they're too easy to wolf down. I used a 2-inch flower shaped cookie cutter which made them look cute, I think. I didn't include the extract and didn't miss it. I also used 4oz of cream cheese instead of the 3oz block. I recommend cooling the pan on a wire rack for about 5 minutes, then transferring the tarts to a plate so they don't get soggy or stick to the pan.

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Sopraffina

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Nov. 29, 2007

This recipe was quick and easy. I did notice that I had to bake my tarts longer than what the recipe calls for though.

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Alisha

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2007

These tasted really good once they were finally ready. Mine seemed to take forever to cook but they were worth the wait.

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mimi

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Living In: Whitby, Ontario, Canada

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Reviewed: Aug. 26, 2007

pretty good, very cute. I rolled the little dough cirles out a little, and i think that it messed with the texture, the pastry part was tough after i baked them, i also used strawberry topping and some fresh raspberries.

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Mallery

Cooking Level: Intermediate

Living In: Noblesville, Indiana, USA

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Reviewed: Jun. 12, 2007

This recipe was so simple and tasty - looks great too. You can impress dinner guests with little effort!!

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SPARKPRINCESS

Cooking Level: Intermediate

Home Town: New Haven, Missouri, USA

Living In: Arnold, Missouri, USA

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Reviewed: Jun. 2, 2007

This was easy and so delicious! My family loves cherries and this was a big hit. I didn't have almond extract so I used vanilla and added it to the cream cheese and sugar instead of the cherries. It was wonderful. They present well also. Take them to a function everyone will thank you.

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MICHELE

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Reviewed: Nov. 12, 2006

I found this recipe tasted very good, although I would cut the circles about 3" instead of the 2" recommended. I would also flatten the crescent rolls out before cutting so as they cook, the filling will stay contained within the pastry. I did cook them almost 30 minutes, so twice as long. I used lite crescent rolls, no sugar added cherry pie filling and lite cream cheese for the diabetics in my family and it passed! Thanks for the recipe.

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