Cherry Cheese Coffee Cake
Coffee Cake & Filling:
2 pkg (8 oz each) refrigerated crescent rolls
1 pkg (8 oz) cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla or almond extract
1 can (21 oz) cherry pie filling
1/2 cup powdered sugar
2-3 tsps milk
1 Preheat oven to 350°F. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On Large Round Stone with Handles, arrange 12 triangles in a circle with wide ends toward the outside edge of baking stone and points toward the center. (Points will not meet.) Using lightly floured Baker's Roller®, roll dough to a 14-inch circle, pressing seams together to seal and leaving a 3-in. hole in center.
2 For filling, in Classic Batter Bowl, combine cream cheese, powdered sugar, egg and vanilla; mix until smooth using Classic Scraper. Spread cream cheese mixture over dough to within 1/2 in. of edges; top with pie filling.
3 Using Pizza Cutter, cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown; cool slightly.
4 For glaze, mix powdered sugar and milk until smooth; drizzle over coffee cake using V-Shaped Cutter. Cut into 12 pieces and serve warm using Mini-Serving Spatula.
Pairs Well With
To soften cream cheese, microwave on HIGH 30 seconds.