Cherry Cheese Coffee Cake
- Coffee Cake & Filling
- 2 pkg (8 oz/235 g each) refrigerated crescent rolls
- 1 pkg (8 oz/250 g) cream cheese, softened
- 1/4 cup (50 mL) powdered sugar
- 1 egg
- 1/2 tsp (2 mL) vanilla or almond extract
- 1 can (21 oz/540 mL) cherry pie filling
- 1/2 cup (125 mL) powdered sugar
- 2-3 tsp (10-15 mL) milk
Preheat oven to 350°F. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On Large Round Stone with Handles, 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 Baker's Roller®, roll dough to a 14-inch circle, pressing seams together to seal and leaving a 3-in. hole in center.
For filling, in Classic Batter Bowl, combine cream cheese, powdered sugar, egg and vanilla; mix until smooth using Classic Scraper. Spread cream cheese mixture over dough to within 1/2 in. of edges; top with pie filling.
Using Pizza Cutter, cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point. 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; cool slightly.
- 12 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 310, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 40 mg, Carbohydrate 37 mg, Protein 4 g, Sodium 370 mg, Fiber 0 g
To soften cream cheese, microwave on HIGH 30 seconds.