Cherry Cheese Coffee Cake (Pampered Chef)

By Scrappin Broad

Ingredients

• Coffee Cake
• 2 pkgs (8 oz ea) refrigerated crescent rolls
• 1 pkg (8 oz) cream cheese, softened
• 1/4 c powdered sugar
• 1 egg
• 1/2 tsp vanilla or almond extract
• 1 can (21 oz) cherry pie filling
• Glaze
• 1/2 c powdered sugar
• 2-3 tsp milk

Preparation

Step 1

1. Preheat oven to 350. Unroll 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. (Points will not meet.) Using Baker's Roller, 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 & outer edges of dough.

2. Whisk cream cheese & powdered sugar until smooth. Whisk in egg and vanilla (or almond extract) until well blended. Spread cream cheese mixture over dough to within 1/2" of edge. Top w/pie filling.

3. 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 & outer edges.

4. Bake 25-30 minutes or until golden brown. Remove from oven & cool 15 minutes.

5. For glaze, combine powdered sugar & milk; mix until smooth. Drizzle evenly over coffee cake.

Cut into wedges. Serve warm.

(Use your favorite pie filling & adjust flavorings accordingly.)