Peachy Cheese Coffee Cake
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|2 pkg||refrigerated crescent rolls (8 ounces each)|
|8 oz||cream cheese, softened|
|1/4 c||powdered sugar|
|1/2 tsp||almond or vanilla extract|
|21 oz||can peach, cherry or apple pie filling|
|1/2 c||powdered sugar|
Cooked to Perfection
Sophia, NC (pop. 19,269)
Member Since Nov 2011
This coffee cake is a popular version of the Cherry Cheese Coffee Cake, a favorite of Pampered Chef people for many years. It is delicious and and kind of pie filling can be used.
Preheat oven to 350 degrees. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On a large round stone or pizza pan, arrange twelve triangles in a circle with wide ends toward outside edge of baking sheet and points toward center. Using lightly floured rolling pin, roll dough to 14 inch circle, pressing seams together to seal. There should be a 3 inch opening in center. Fold a slightly raised rim along inner and outer edges of dough.
Combine cream cheese, powdered sugar, egg yolk and almond/vanilla; whisk until smooth. Spread cream cheese mixture evenly over dough to within 1/2 inch of edge. Spoon pie filling over cream cheese mixture evenly.
Using pizza cutter, cut each remaining dough triangle lengthwise into three strips. 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. Remove from oven; cool 15 minutes.
For glaze, combine powdered sugar and milk; mix until smooth. Drizzle evenly over coffee cake. Cut into edges; serve warm. Makes 12 servings.