Cherry Cheese Coffee Cake 

Coffee Cake & filling:
2 pkg. (8 oz. each) refrigerated crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1/4 C. powdered sugar
1 egg yolk
1/2 t. vanilla OR almond extract
1 (21 oz.) can cherry pie filling

Glaze:
1/2 C. powdered sugar
2-3 t. milk

Preheat oven to 350°. Unroll crescent roll dough. Separate into 16 triangles, reserving four triangles for decoration. On a baking sheet or stone, arrange 12 triangles in a circle with wide ends toward the outer edge and points toward the center (points will not meet). Using a lightly floured pasta/pastry roller, roll dough to a 14" circle, pressing seams together to seal (there will be a 3" diameter opening in the center). Form a slightly raised rim along inner & outer edges of dough.
In a medium sized bowl, combine cream cheese & powdered sugar with a whisk until smooth. Whisk egg yolk and vanilla into cream cheese mixture until well-blended. Spread evenly over dough ring to within 1/2" of edges. Top with pie filling.
Cut each remaining dough triangle lengthwise into 3 strips. Arrange strips evenly in a spoke-like fashion over the filling. Press ends to seal at center & outer edges. Bake for 25-30 minutes, or until edges are golden brown. Remove from oven, cool 15 minutes.
For glaze, combine powdered sugar & milk; mix until smooth. Drizzle over coffee cake. Cut cake into wedges, serve warm. Yield: 12 servings

Light variation:
Substitute reduced-fat crescent rolls, fat-free cream cheese, and light cherry pie filling.                   

Recipe from the Spring/Summer 2003 Pampered Chef "Season's Best Recipe Collection"

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