Preheat the air fryer: Set your air fryer to 330°F (165°C) for 3–5 minutes. A warm basket helps the croissants puff and brown evenly.

Prepare the egg wash: In a small bowl, whisk the egg with the milk or water. This gives the croissants a shiny, golden finish.

Unroll the dough: Open the can and separate the dough into triangles along the perforations. Work on a clean surface or a sheet of parchment.

Add the filling: Spoon about 1 tablespoon of cherry filling near the wide end of each triangle. Don’t overfill—too much will leak out during cooking.

Roll and seal: Gently roll from the wide end to the tip, tucking the sides slightly as you go. Pinch any open seams to help keep the filling inside. Curve into a crescent shape.

Brush and sprinkle: Lightly brush each croissant with egg wash. If you like a little crunch and sweetness, sprinkle the tops with granulated sugar.

Prep the basket: Lightly spray the air fryer basket or rub with a thin layer of oil. You can also use a small piece of perforated parchment made for air fryers to reduce sticking.

Arrange and cook: Place croissants in a single layer with space between them. Air fry at 330°F (165°C) for 8–10 minutes, until puffed and golden brown. Start checking at 7–8 minutes since air fryers vary.

Cool briefly: Let croissants rest for 3–5 minutes. The filling is very hot right out of the fryer and will set slightly as it cools.

Finish and serve: Dust with powdered sugar or drizzle with a quick glaze if you like (mix 1/2 cup powdered sugar with 1–2 teaspoons milk). Serve warm.