CHERRY CHEESE COFFEE CAKE
FOR THE COFFEE CAKE:
2 Packages (8 Ounces. each) refrigerated crescent rolls
1 Package cream cheese, softened
1/4 Cup. powdered sugar
1/2 Teaspoon vanilla or almond extract
1 (21 Ounces) can cherry pie filling (or any fruit pie filling, as long as it’s in syrup!)
FOR THE GLAZE:
1/2 Cup. powdered sugar
2-3 Teaspoon. milk
HOW TO MAKE:
Preheat the oven to 350ºF.
Unroll the crescent dough. Separate into 16 triangles, and set 4 asiide for decoration.
On a baking sheet, arrange the 12 triangles into a circle so that the longer points are in the center but do not meet. Use a rolling pin to roll the dough into a 14-inches circle, pressing the seams together and leaving a 3-inches hole in the center.
For the filling, combine the cream cheese, powdered sugar, egg and vanilla in a medium bowl. Miix until smooth and creamy and then spread over dough. Leave about 1/2-inches uncovered at both edges of the dough. Top the whole thing with your pie filling.
Use a pizza cutter to cut those 4 triiangles you set aside earlier into thirds. Start at the wider end, as it’s easier to judge where your triangle should be cut. Arrange the striips evenly over the filling and press the ends to seal at the center and outer edges.
Bake for 25to30 mins, or until it’s golden brown. Then drizzle the glaze over the top!
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