Cherry Cheese Coffee Cake

Ingredients

• COFFEE CAKE:
• 2 packages 8 ounce refrigerated crescent rolls
• 1 package 8 ounce cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla or almond extract
• 1 can 21 ounce cherry pie filling
• GLAZE:
• 1/2 cup powdered sugar
• 2-3 teaspoons milk

Directions

Preheat oven 350. Unroll crescent doug, separate into 16 triangles, reserving 4 triangles for decoration. On large round pan arrange 12 triangles in circle with wide ends toward the outside edge of baking pan or large round stone and points towards the center. Points will NOT meet. Using lightly floured bakers roller roll the dough to 14-inch circle, pressing seams together to seal. There should be a 3-inch diameter opening in the center.

In medium bowl, whisk cream cheese and powdered sugar until smooth. Whisk in egg and vannilla until well blended. Spread cream cheese mixture over dough to within 1/2-inch of edge. Top with cherry pie filling.

Using pizza cutter cut each remaining dough triangle into thirds, starting at wide end cutting lengthwise to the point. Arrange dough drips evenly in spole like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until edges are golden brown. Cool slightly.

For glaze mix powdered sugar with milk until smooth. Drizzle over coffee cake.

Cut coffeecake into wedges using pizza cutter.

Serve warm.
YIELDS 12 servings