Ingredients

1 pkg (8 oz/250 g) cream cheese, softened
1⅓ cups (325 mL) powdered sugar, divided
1 egg
1½ tbsp (22 mL) granulated sugar
2 tsp (10 mL) cinnamon
2 medium Granny Smith apples
2 pkg (8 oz/235 g each) refrigerated crescent rolls
¼ cup (50 mL) pecan halves, chopped
4-5 tsp (20-25 mL) milk
Purple, yellow, and green colored sugar for decorating

Directions

Preheat the oven to 375°F (190°C). In a Classic Batter Bowl, combine the cream cheese and ⅓ cup (75 mL) of the powdered sugar until well blended. Add the egg and whisk until smooth.
In a large Bamboo Fiber Bowl, combine the granulated sugar and cinnamon. Core the apples with The Corer^™ and peel. Slice the apples with the Simple Slicer on the #2 setting. Cut the apple rings in half and toss them with the sugar mixture in a mixing bowl.
Unroll the crescent dough; separate it into 16 triangles. Arrange the triangles in a circle on the Large Round Stone, with the wide ends overlapping in the center and points toward the outside. (Points will extend off the edge of the stone.) Using the Baker’s Roller^®, roll the wide ends of the dough toward the center to create a 5" (13-cm) round opening in the center of the stone.
Spread half of the cream cheese mixture over the dough in a continuous circle. Spread the apple slices evenly over the cream cheese mixture. Pour the remaining cream cheese mixture over the apples and sprinkle them with the pecans.
Bring the points of the triangles up over the filling and tuck the tips under the dough at the center to form a ring. Bake for 25-30 minutes or until golden brown.
Meanwhile, mix the remaining 1 cup (250 mL) of powdered sugar with the milk; whisk the glaze mixture until it's just thin enough to drizzle.
Remove the ring from the oven and let it cool for 5 minutes. Drizzle the ring with glaze and sprinkle each wedge with alternating purple, yellow, and green sugar. Cut the cake into 16 slices with the Slice ‘N Serve^®.