Cherry Cheese Coffee Cake

Name: Cherry Cheese Coffee Cake
Yield: 12 servings
Ingredients: 2 tsp (10 mL) oil; 2 pkgs (8 oz/250 g each) refrigerated crescent rolls; 1 pkg (8 oz/250 g) cream cheese, softened; ¼ cup (60 mL) powdered sugar; 1 egg; ½ tsp (2 mL) vanilla or almond extract; 1 can (21 oz/600 g) cherry pie filling; ½ cup (125 mL) powdered sugar; 2-3 tsps (10-15 mL) milk

Ingredients

2 tsp (10 mL) oil
2 pkgs (8 oz/250 g each) refrigerated crescent rolls
1 pkg (8 oz/250 g) cream cheese, softened
¼ cup (60 mL) powdered sugar
1 egg
½ tsp (2 mL) vanilla or almond extract
1 can (21 oz/600 g) cherry pie filling

½ cup (125 mL) powdered sugar
2-3 tsps (10-15 mL) milk

Directions

Preheat oven to 350°F (175°C). Brush oil onto the Fully Glazed Large Round Stone. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. Arrange 12 triangles in a circle with wide ends toward the outside edge of baking stone and points toward the center. (Points will not meet.) Using lightly floured Baker's Roller, roll dough to a 14-inch circle, pressing seams together to seal and leaving a 3-in. hole in center.
For filling, in a large mixing bowl, combine cream cheese, powdered sugar, egg and vanilla; mix until smooth. Spread cream cheese mixture over dough to within 1/2 in. of edges; top with pie filling.
Cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown; cool slightly.
For glaze, mix powdered sugar and milk until smooth; drizzle over coffee cake. Cut into 12 pieces and serve warm.