 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
I found this recipe in a Pillsbury bake-off cookbook. It makes a beautiful presentation is also delicious. Ingredients:
1 cup maraschino cherry, drained |
8 ounces light cream cheese, softened |
3/4 cup almonds, sliced |
1/2 cup sugar |
1/2 teaspoon almond extract |
2 (8 ounce) cans crescent rolls |
2 tablespoons almonds, sliced |
1 cup powdered sugar |
4 teaspoons milk |
1/4 teaspoon almond extract |
Directions:
1. Heat oven to 375 degrees.
2. Grease cookie sheet.
3. Reserve 5 cherries and chop remaining.
4. In small bowl, combine chopped cherries, cream cheese, almonds, sugar and almond extract; mix well. Set aside.
5. Separate each can crescent dough into 2 large rectangles. Overlap long sides of 4 rectangles and firmly press edges and perforations to seal.
6. Roll or pat out to form a rectangle about 15X13 inches.
7. Spread cherry mixture over dough.
8. Starting at longer side, roll up, pressing edges to seal.
9. On greased cookie sheet, place seam side down. Form into a ring, firmly pressing ends together.
10. With a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side.
11. Bake at 375 for 20 to 30 minutes or until golden brown. If necessary, cover with foil during last 5 minute to prevent excessive browning.
12. In small bowl, combine all glaze ingredients; mix well. .
13. Drizzle warm coffeecake with glaze. Garnish with sliced amonds and reserved cherries.
14. Store in refrigerator.
|
|