Gooey Cherry Pastry Guts


Gooey Cherry Pastry Guts

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    Ooey gooey guts never tasted so good! 

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    Servings and Ingredients

    Serves 24
    2 (8-oz.) pkgs. Hy-Vee cream cheese, softened
    ½ c. Hy-Vee powdered sugar
    ½ tsp. Hy-Vee vanilla extract
    3 (8-oz.) cans Pillsbury refrigerated seamless crescent dough sheets
    ½ (21-oz.) can That's Smart! cherry pie filling

    Things To Grab

    • 13-by-9-inch baking dish
    • Hy-Vee nonstick cooking spray
    • Medium bowl
    • Piping bag
    • Wire rack


    1. Preheat oven to 375 degrees. Spray a 13-by-9-inch rimmed baking pan with nonstick spray; set aside. 

    2. Stir together cream cheese, powdered sugar, and vanilla in a medium bowl until well combined. Transfer to a piping bag; set aside. 

    3. Unroll crescent dough sheets onto a lightly floured work surface. Cut each sheet lengthwise into 3 equal sections. Pipe cream cheese mixture down center of each section. Fold dough edge up and over the filling, then roll each to form a long log. Pinch edges together to seal. 

    4. Place dough logs, in a single layer, in prepared baking pan, folding logs in a twisted fashion to look like intestines. 

    5. Bake for 20 to 23 minutes or until pastry is golden brown. Remove from oven; top with cherry pie filling. Bake for 10 minutes more. Cool on a wire rack before serving. 

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