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2 pkg. (8 oz.) refrigerated crescent rolls 1 pkg. (8 oz.) cream cheese, softened 1/3 c. powdered sugar 1 egg yolk 1/2 tsp. vanilla or almond extract 1 can (21 oz.) peach, cherry, or apple pie filling Preheat oven to 350 degrees. Unroll crescent dough. Separate into 16 triangles, reserving for triangles for decoration. On large 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 roller, roll dough to a 14 in. circle, pressing seams together to seal (there should be a 3 in. diameter opening in center). Form a slightly raised rim along inner and outer edges of dough. Combine cream cheese, powdered sugar, egg yolk, and vanilla or almond extract; whisk until smooth. Spread cream cheese mixture evenly over dough to within 1/2 in. of edge. Spoon pie filling evenly over cream cheese mixture. Cut each reaming 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. Drizzle glaze over coffee cake. (Recipe below.) Cut into wedges and serve warm. Glaze: 1/2 c. powdered sugar 2-3 tsp. milk Combine powdered sugar and milk; mix until smooth. Drizzle evenly over coffee cake. Cut into wedges. Serve warm. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |