Cherry Cheese Coffee Cake
2 pkg (8 oz.) refrigerated crescent rolls
8 oz. cream cheese
1/4 C. powdered sugar
1/2 t. vanilla or almond extract
20 oz. can
cherry pie filling
1/2 C. powdered sugar
2-3 t. milk
Preheat oven to 350° F. Unroll crescent dough,
reserving 4 triangles for decoration. Separate remaining dough into 12
triangles; arrange triangles in circle, with points toward center and wide ends
towards the outside.
Roll dough to 14 inch circle, pressing
seams together to seal and leaving a 3 inch hole in the center.
For filling, combine cream cheese, powdered sugar, egg and vanilla; mix until
smooth. Spread mixture over dough to within 1/2 inch of edges; top with pie
Cut each remaining triangle into thirds starting at the
wide edge and cutting to the point. Arrange dough strips evenly in spoke like
fashion over the filling. Press ends to seal at center and outer edges.
Bake 25-30 min. or until golden brown; cool slightly.
For glaze mix powdered sugar and milk until smooth.