Peachy Cheese Coffee Cake

By shuber

Peaches + cream cheese/coffee cake = pure scrumptiousness! Best served warm. Enjoy!

Ingredients

• COFFEE CAKE & FILLING:
• 2 packages (8 ounces each) refrigerated crescent rolls
• 8 ounce cream cheese, softened
• 1/4 cup powdered sugar
• 1 egg yolk
• 1/2 teaspoon vanilla or almond extract
• 1 can (21 ounce) peach, cherry, or apple pie filling
• GLAZE:
• 1/2 cup powdered sugar
• 2-3 teaspoons milk

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 degrees.

Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On large round stone, arrange 12 triangles in a circle with wide ends toward the outside edge of baking stone and points toward the center. Roll dough to a 14-inch circle, pressing seams together to seal. (There should be a 3-inch-diameter opening in center.) Form a slightly raised rim along inner and outer edges of dough.

In large bowl, combine cream cheese, powdered sugar, egg yolk, and vanilla; whisk until smooth. Spread cream cheese mixture evenly over dough to within ½ inch of edge. Spoon pie filling evenly over cream cheese mixture.

Using pizza cutter, cut each remaining dough triangle lengthwise into three 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 sugar and milk; mix until smooth. Drizzle evenly over coffee cake. Cut into wedges. Serve warm.