blueberry cheese coffee cake ...rating:
... Or Cherry Cheese, or Apple Cheese, or whatever you would like to add!!
This is a great, super-easy recipe that is always enjoyed!
Taken from "The Pampered Chef Favourites", 2002
Impress everyone with this attractive and wonderful dessert; but don't tell them how easy it is to make!
2 pkg (235 g each) refrigerated crescent rolls (Pillsbury)
1 pkg (250 g) cream cheese, softened (regular or light)
1/4 cup (50 ml) icing sugar
1/2 tsp (2 ml) vanilla or almond extract
1 can (19 oz / 540 ml) cherry or blueberry or other, pie filling
1/2 cup (125 ml) icing sugar
2-3 tsp (10-15 ml) milk
1. Preheat oven to 350 f / 180 C. Unroll crescent dough. Separate into 16 triangles; reserve 4 triangles for decoration. Arrange 12 triangles in a circle on Large Round Stone with wide ends toward the outside edge of Baking Stone and points toward the centre (points will not meet). Using lightly floured Baker's Roller, roll dough to 14 inch/35 cm circle, pressing seams together to seal and leaving a 3 inch/7.6 cm diameter opening in centre.
2. For filling, combine cream cheese, icing sugar, egg and vanilla in Classic Batter Bowl. Spread cream cheese mixture over dough to within 1/2 inch/2 cm of edges using Classic Scraper. Spoon pie filling over cheese mixture.
3. Using Pizza Cutter, cut each remaining triangle into thirds staring 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 centre and outer edges.
4. Bake 25-30 minutes or until golden brown; cool slightly. For glaze, mix icing sugar and milk until smooth; drizzle over ring.
Yield: 12 servings