1 (8 ounce) package cream cheese, softened

1⁄3 cup powdered sugar

1 egg, separated

1⁄2 teaspoon vanilla or 1/2 teaspoon almond extract

2 (8 ounce) packages refrigerated crescent dinner rolls

1 cup canned cherry pie filling

1⁄2 cup powdered sugar

1 -2 teaspoon milk




Preheat oven to 350 degrees.

In a large bowl, combine cream cheese, 1/3 cup powdered sugar, egg yolk, and vanilla; mix until smooth.
Unroll crescent rolls and reserve four triangles for decoration.
Separate remaining dough into 12 triangles and arrange on a 15″ round baking sheet (Baking stone preferably) with points toward the center.
Roll dough into a 14″ circle to seal the seams.
Cut the center out with a glass and discard.
Spread cream cheese mixture over dough to within 1/2 inch of the edges; top with pie filling.
Roll remaining dough into a rectangle; 6″ wide and 7″ long.
Cut lengthwise into 12 strips.
Twist strips and place in a spoke-like fashion over filling.
Press ends to seal at center and outer edges.
Brush strips with lightly beaten egg white.
Bake 25-30 minutes or until golden brown; cool slightly.
For Glaze: Mix remaining powdered sugar and milk until smooth.
Drizzle over coffee cake.

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