EASY CHERRY CHEESE COFFEE CAKE
FOR THE COFFEE CAKE:
2 packages (8 oz. each) refrigerated crescent rolls
1 package cream cheese, softened
1/4 c. powdered sugar
1/2 tsp. vanilla or almond extract
1 (21 oz.) can cherry pie filling (or any fruit pie filling, as long as it’s in syrup!)
For the Glaze:
1/2 c. powdered sugar
2 to 3 tsp. milk
HOW TO MAKE IT :
Preheat the oven to 350 degrees.
Unroll the crescent dough. Separate into 16 triangles, and set 4 aside for decoration.
On a baking sheet, arrange the 12 triangles into a circle so that the longer points are in the center but do not meet. Use a rolling pin to roll the dough into a 14-inch circle, pressing the seams together and leaving a 3-inch hole in the center.
For the filling, combine the cream cheese, powdered sugar, egg and vanilla in a medium bowl. Mix until smooth and creamy and then spread over dough. Leave about 1/2 inch uncovered at both edges of the dough. Top the whole thing with your pie filling.
Use a pizza cutter to cut those 4 triangles you set aside earlier into thirds …
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