This is an all-time favorite of mine! I love making this for breakfast when we have company staying with us. A good friend of mine, Barbie, made this for one of our MOMS Club events a couple years ago and I told her I just had to get this recipe from her!!! It's originally called Peachy Cheese Coffee Cake but you can use any kind of pie filling you like - peach, apple, cherry, or blueberry. I usually use 2 different kinds, making it 1/2 and 1/2 so that our guests get to choose which kind they want to try.
Today I choose cherry and apple. So perhaps I should call it "Cherpple" Cheese Coffee Cake or "Apperry" Cheese Coffee Cake. Call it whatever you like, it's guaranteed to put a smile on your guest's face early in the morning!
(INSERT FRUIT NAME) CHEESE COFFEE CAKE
2 pkg. crescent rolls
1 pkg. cream cheese, softened
1/4 c. powdered sugar
1 egg yolk
1/2 t. vanilla or almond extract (I used almond extract)
1 can peach, cherry, blueberry or apple pie filling
Glaze:
1/2 c. powdered sugar
2 - 3 t. milk
Preheat oven to 350 degrees.
Separate dough into 16 triangles (reserving 4 for top). Arrange 12 triangles on a round pan with wide ends toward the outside. Roll into 14 inch circle. Form slightly raised edge along inner and outer edges. Combine cream cheese, powdered sugar, egg yolk, and vanilla. Spread over dough. Spoon pie filling over cream cheese mixture.
Cut each of the remaining dough with pizza cutter into three strips. Arrange over filling in spoke-like fashion. Press ends to seal. Bake for 25-30 minutes. Cool for 15 minutes.
Combine glaze ingredients. Drizzle over warm coffee cake. Serve warm.
I LOVE this recipe!!!
ReplyDeleteI didn't have regular crescent rolls on hand, just the "sheet-style" ones. Therefore, I had to try to cut my own triangles to make this (and also downsized the recipe for just one tube of dough. Still, my remake of the recipe was delicious and beautiful. Thanks for sharing. Can't wait to try the original recipe for guests.
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