Easy Cherry Cream Cheese Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Found this recipe in a Pillsbury Appetizer and Dessert Cookbook. Made 2 of them for a birthday brunch party and everyone raved about them and thought I slaved all day over them....Easy and look wonderful. I used the Pillsbury Crescent recipe creactions seamless dough sheets, but you can use the regular crescents just press perforations to seal. Ingredients:
1 (3 ounce) package cream cheese, softened |
2 tablespoons sugar |
1 teaspoon almond extract |
1/4 cup sliced almonds |
1/4 cup maraschino cherry, well drained and chopped |
1 (8 ounce) refrigerated crescent dinner rolls |
1/2 cup powdered sugar |
2 teaspoons milk |
Directions:
1. Heat oven to 375 degrees. Grease cookie sheet with shortening. In a small bowl, beat cream cheese and granulated sugar until light and fluffy. Stir in almond extract, almonds and cherries; set aside.
2. Unroll dough onto cookie sheet: press into 13 X 7 inch rectangle, firmly pressing perforations to seal. Spoon cream cheese misture lengthwise down center of 1/3 of rectangle.
3. On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling and cross in center to form a braided appearnace; seal ends.
4. Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
5. In a small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. If desired, garnish with additional sliced almonds and cherries. Store in refrigerator.
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