Cherry Cheese Coffee Cake Cake & filling




2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling

Glaze
1/2 cup powdered sugar
2-3 teaspoons milk

Preheat oven to 350 *.
Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of a pizza pan - the points will not meet in the center. Lightly dust with flour and roll out the seams making a 14" circle. Cut a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly.
Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.



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