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.
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.
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