Cherry Cheese Coffee Cake
Here is the second recipe from the book my mom gave me. It is so yummy warmed up (17 seconds for one piece with my microwave) with a cup of coffee. :D
(The points are not supposed to meet in the center, but mine did. Don't let it worry you if the shape doesn't come out perfect. It all tastes the same! :D Don't be afraid to spread the filling close to the edge either. It will not run off the edge.)
Cherry Cheese Coffee Cake
This recipe is from The Pampered Chef "All The Best."
Yield: 12 servings
INGREDIENTS FOR CAKE & FILLING
Preheat oven to 350° F.
Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On large baking stone, 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 bakers roller (small rolling pin), roll dough to a 14" circle, pressing seams together to seal. (There should be a 3" diameter opening in center.) Form a slightly raised rim along inner and outer edges of dough.
In a medium bowl, combine cream cheese, powdered sugar, egg yolk, and vanilla; whisk until smooth. Spread cream cheese mixture evenly over dough to within 1/2" of edge. Spoon pie filling evenly over cream cheese mixture.
Using a pizza cutter, cut each remaining dough triangle lengthwise into 3 strips. 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. Remove from oven; cool 15 minutes.
For glaze, combine powdered sugar and milk, mix until smooth. Drizzle evenly over coffee cake. Cut into wedges. Serve warm.
(The points are not supposed to meet in the center, but mine did. Don't let it worry you if the shape doesn't come out perfect. It all tastes the same! :D Don't be afraid to spread the filling close to the edge either. It will not run off the edge.)
Cherry Cheese Coffee Cake
This recipe is from The Pampered Chef "All The Best."
Yield: 12 servings
INGREDIENTS FOR CAKE & FILLING
- 2 (8oz) packages of refrigerated crescent rolls
1 (8oz) package of cream cheese, softened
1/4 cup powdered (icing) sugar
1 egg yolk
1/2 teaspoon vanilla or almond extract
1 (21 oz) can peach, cherry, or apple pie filling
- 1/2 cup powdered (icing) sugar
2 - 3 tablespoons milk
Preheat oven to 350° F.
Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On large baking stone, 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 bakers roller (small rolling pin), roll dough to a 14" circle, pressing seams together to seal. (There should be a 3" diameter opening in center.) Form a slightly raised rim along inner and outer edges of dough.
In a medium bowl, combine cream cheese, powdered sugar, egg yolk, and vanilla; whisk until smooth. Spread cream cheese mixture evenly over dough to within 1/2" of edge. Spoon pie filling evenly over cream cheese mixture.
Using a pizza cutter, cut each remaining dough triangle lengthwise into 3 strips. 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. Remove from oven; cool 15 minutes.
For glaze, combine powdered sugar and milk, mix until smooth. Drizzle evenly over coffee cake. Cut into wedges. Serve warm.