Ingredients
Coffee Cake
- 1 package cream cheese, softened (8oz)
- 1/3 cup powdered sugar
- 1 egg, separated
- 1/2 tsp. vanilla or almond extract
- 2 packages. refrigerated crescent rolls
- 1 cup canned cherry pie filling
Glaze
- 1/2 cup powdered sugar
- 2-3 tsp. milk
Directions
Preheat oven to 350 degrees F. For coffee cake, combine cream cheese, powdered sugar, egg yolk and vanilla in large bowl; mix until smooth. Set aside. Unroll crescent dough; set aside 2 rectangles.
Separate remaining dough into 12 triangles; arrange on greased 14 inch pizza pan with points toward the center. Pat our dough with fingers to cover pan, pressing seams together to seal. Using 3 inch biscuit cutter, cut out center of circle; discard.
Spread cream cheese mixture over dough to within 1/2 inch of edges; top with pie filling. Pat out reserved dough with fingers to form 7x6 inch rectangle; cut lengthwise into 12 strips. Twist strips; place in spoke-like fashion over filling. Brush strips with lightly beaten egg white.
Bake 25-30 minutes or until golden brown; cool slightly.
For glaze, stir together powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. 12 servings.
By Robin from Washington, IA
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