Cherry Cheese Coffee Cake
Cake & filling
2 (8 oz. each) pkgs. refrigerated crescent rolls8 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 sugar2-3 teaspoons milk
Preheat oven to 350 degrees F. Unroll crescent dough and
arrange 12 of the triangles in a circle with wide ends toward the outside edge
of the Large Round Stone - the points will not meet in the center. Lightly
flour and roll out the seams making a 14" circle with 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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