Ingredients:
2 8 oz. pkg refrigerated crescent rolls
8 oz. cream cheese
1/4 C powdered sugar
1 egg
1/2 tsp vanilla or almond extract
21 oz. can cherry pie filling
Glaze:
1/2 C powdered sugar
2-3 tsp milk
Directions:
Preheat oven to 350 F degrees.
On a large round baking stone, roll crescent dough and arrange 12 triangles in a circle, with wide ends toward the outside edge. The points will not meet in the center.
Lightly flour and roll the seams making a 14" circle with a 3" hole in the center.
Combine cream cheese, powdered sugar, egg, and vanilla. Spread over dough.
Top with pie filling.
Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in a spoke-like pattern.
Press ends to seal at center and outer edges.
Bake 25-30 minutes or until golden brown.
Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.
