Cherry Cheese Coffee Cake

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Are there things you make that are so easy that you are embarrassed to tell your guests how easy it was to make? Especially, when the dish also looks like it was somewhat complicated. This is one of those dishes. It is so easy and it looks like you took a long time to make it. Now this was the first time I have tried this dessert, is it a dessert or a breakfast offering? That is a question for another post. I learned a couple things for next time. One, with a little practice, you can make the top look gorgeous just by knowing how to cut the pastry strips into even strips. The second thing, and I know real bakers already know this, do not put on your glaze until your main pastry has cooled. Oh well. It still looked pretty good but could have looked even cooler with glazing on the pastry.

Recipe
Cherry Cheese Coffee Cake:
Ingredients:

Two 8 oz packages refrigerated crescent rolls
1 package of softened cream cheese
1/4 cup of powdered sugar
1 egg
1/2 tsp vanilla
One 21 oz can of cherry pie filling
For the glaze, 1/2 cup of powdered sugar and 3 tsp milk

Directions:

On a baking sheet (I covered mine with wax paper which was a good idea because it made moving the final product a lot easier and I also did not have a baking sheet large enough) place the triangles of the crescent rolls small side to the center forming a circle. Use a rolling pin (you will want to dust the rolling pin with flour) to merge all the pieces. In a mixing bowl with paddle attachment, combine the cream cheese, powdered sugar, egg and vanilla, mix until combined and smoothed.

Cover the crescent roll leaving about 1/2″ clear on the outside edge. Cover the the cream cheese mixture with the cherry filling. Now with the pizza cutter, take the remaining 4 pieces of the crescent roll, cut each one in thirds and place evenly on top of the dough and filling. Bake for 25 – 30 minutes in 350 degree oven. After it cools, cover with the glaze. Pretty easy. Enjoy!

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